Description
A delicious twist on classic carrot cake, infused with freshly grated carrots and crushed pineapple for added sweetness and moisture.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup raisins (optional)
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- Grate the carrots and drain the pineapple to remove excess juice.
- In a large mixing bowl, combine the sugar and eggs, beating them until light and fluffy.
- Slowly add the oil while continuing to mix.
- Sift together the flour, baking powder, baking soda, and spices in a separate bowl.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the grated carrots, pineapple, and raisins.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pans for about 10 minutes before transferring it to a cooling rack.
- For frosting, beat together 8 oz. softened cream cheese and 1/2 cup softened unsalted butter until smooth, then gradually add 4 cups powdered sugar and 1 tsp vanilla extract.
- Once cool, spread frosting between layers and over the top and sides of the cake.
Notes
For a gluten-free option, use almond flour or a gluten-free flour blend. For a vegan substitute, replace eggs with flax eggs and use dairy-free cream cheese for frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: carrot cake, dessert, baking, sweet, tropical twist, cream cheese frosting