Description
Indulge in the delightful experience of a Scratch Carrot Cake with Pineapple, a perfect dessert for any occasion! This moist and flavorful cake combines the natural sweetness of crushed pineapple with tender layers of spiced carrot, creating an irresistible treat that will leave your guests coming back for more. Ideal for birthdays, gatherings, or simply as a home indulgence, this cake’s warm spices and nutty crunch from walnuts elevate it to a whole new level of deliciousness. Easy to make, even novice bakers will find joy in crafting this sweet masterpiece.
Ingredients
Scale
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup vegetable oil
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups grated carrots (about 4–5 medium)
- 1 can (8 oz) crushed pineapple, undrained
- 1 1/2 cups chopped walnuts
Instructions
- Preheat oven to 325°F (163°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg.
- In another bowl, mix vegetable oil, brown sugar, granulated sugar, eggs, and vanilla until well blended.
- Combine wet and dry ingredients gently; avoid overmixing.
- Fold in grated carrots, crushed pineapple, and chopped walnuts until evenly distributed.
- Pour batter into prepared pans and bake for about 45 minutes or until a toothpick comes out clean.
- Cool cakes on wire racks before frosting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 302
- Sugar: 26g
- Sodium: 231mg
- Fat: 17g
- Saturated Fat: 1.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 44mg