Description
A moist and flavorful carrot cake with crushed pineapple and cream cheese frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup drained crushed pineapple
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk the wet ingredients: vegetable oil and eggs, then combine them with the dry ingredients.
- Add grated carrots, crushed pineapple, and walnuts to the batter and mix until well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, checking doneness with a toothpick.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
- For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until fluffy.
- Once the cakes are completely cool, frost and layer them as desired.
Notes
Use fresh ingredients and don’t overmix the batter to keep the cake light and fluffy.