Pineapple Carrot Cake with Cream Cheese Frosting from www.livewellbakeoften.com
Description
Carrot cake with pineapple is a classic dessert that has been around for decades. This cake is moist, flavorful, and packed with nutrients from the carrots and pineapple. The combination of spices, nuts, and cream cheese frosting make this cake irresistible. This recipe is perfect for any occasion, whether it's a birthday, holiday, or just because.
Prep Time
Preparation time for this recipe is approximately 20 minutes.
Cook Time
Cooking time for this recipe is approximately 30 minutes.
Ingredients
The ingredients needed for this recipe are as follows: - 2 cups all-purpose flour - 2 cups granulated sugar - 2 teaspoons baking powder - 2 teaspoons baking soda - 2 teaspoons cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 4 large eggs - 1 1/2 cups vegetable oil - 2 cups grated carrots - 1 can crushed pineapple, drained - 1 cup chopped walnuts
Equipment
- Mixing bowls - Measuring cups and spoons - Hand mixer or stand mixer - 9x13 inch cake pan - Cooking spray
Method
1. Preheat oven to 350 degrees Fahrenheit. 2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. 3. In a separate mixing bowl, beat eggs and vegetable oil until well combined. 4. Add the grated carrots and crushed pineapple to the egg mixture and stir until fully incorporated. 5. Add the wet ingredients to the dry ingredients and mix until just combined. 6. Fold in the chopped walnuts. 7. Grease a 9x13 inch cake pan with cooking spray. 8. Pour the batter into the prepared cake pan and smooth out the top. 9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 10. Allow the cake to cool completely before frosting.
Notes
- Make sure to drain the crushed pineapple before adding it to the recipe to avoid excess moisture in the cake. - If you prefer a thicker cake, you can bake this recipe in two 9-inch round cake pans instead of a 9x13 inch pan.
Nutrition Info
This recipe makes approximately 12 servings. Each serving contains: - Calories: 561 - Total fat: 36g - Saturated fat: 5g - Cholesterol: 61mg - Sodium: 479mg - Total carbohydrates: 54g - Dietary fiber: 2g - Sugars: 36g - Protein: 6g
Recipes FAQ
Q: Can I use a different type of oil in this recipe? A: Yes, you can use any type of oil that you prefer, such as canola or coconut oil. Q: Can I leave out the nuts in this recipe? A: Yes, you can omit the walnuts or substitute them with a different type of nut, such as pecans or almonds. Q: Can I freeze this cake? A: Yes, you can freeze this cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Recipe Tips
- To make the cream cheese frosting, beat 8 ounces of cream cheese with 1/2 cup of butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. - For added flavor, you can add 1/2 cup of raisins or shredded coconut to the cake batter.
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