Description
A moist and flavorful cake that combines the sweetness of carrots and pineapples for a tropical twist.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs and mix in the oil, grated carrots, crushed pineapple, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the coconut if using.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider topping with cream cheese frosting.
- This cake tastes even better the next day!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg