Description
A tropical twist on carrot cake with pineapple and cream cheese frosting for a moist, flavorful dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- For frosting: 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat eggs, sugar, oil, and vanilla until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in carrots, pineapple, and walnuts.
- Pour batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Allow cake to cool completely on a wire rack.
- For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Spread frosting over cooled cake and refrigerate for at least 1 hour before serving.
Notes
This cake is best served chilled and can be stored in the refrigerator for up to 5 days. Add extra pineapple for a juicier texture.
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 17g
- Carbohydrates: 45g
- Protein: 5g