Description
This Carrot Cake is irresistibly moist and flavorful, packed with grated carrots and crushed pineapple. It’s a delightful dessert that’s easy to prepare, making it perfect for gatherings or as a comforting treat at home.
Ingredients
Scale
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon table salt
- 3 teaspoons cinnamon
- 1 ¾ cups granulated sugar
- 1 ¼ cup canola or olive oil
- 4 large eggs, beaten
- 2 cups finely grated carrots
- 10 ounces crushed pineapple, well drained
- ½ cups optional raisins
- ½ cups optional chopped walnuts, plus more for garnish
- ½ cups softened butter
- 16 ounces softened cream cheese
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Instructions
- Preheat your oven to 350°F with the rack positioned in the lower middle. Grease a 9×13 inch pan and set it aside.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon, whisking until well mixed.
- In another bowl, whisk together the sugar, oil, and beaten eggs. Fold this mixture into the dry ingredients using a rubber spatula until fully combined, being careful not to overmix.
- Gently fold in the grated carrots and drained crushed pineapple. If desired, add raisins and walnuts at this stage.
- Transfer the batter to the prepared pan, smoothing it out with a rubber spatula. Bake for about 40 minutes, checking for doneness with a toothpick; it should come out almost clean with a few tender crumbs. Allow the cake to cool completely at room temperature.
Notes
For a thicker frosting, you can add more powdered sugar to taste.
If you prefer a nut-free cake, simply omit the walnuts and raisins.
Make sure to drain the pineapple well to prevent the batter from becoming too moist.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg