Description
A moist, tropical-inspired cake with shredded carrots, crushed pineapple, and warm spices, perfect for any occasion.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Step 2: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: In another bowl, beat eggs, oil, and vanilla until well combined. Stir in grated carrots, pineapple, and walnuts (if using).
Step 4: Gradually add dry ingredients to wet ingredients, mixing just until combined. Pour batter into prepared pan.
Step 5: Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Let cool completely.
Step 6: For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy. Spread over cooled cake.
Step 7: Slice and serve. Store covered in refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
Nutrition
- Calories: 380
- Fat: 22g
- Carbohydrates: 45g
- Protein: 5g