Imagine a dessert so incredibly moist and flavorful that it transforms an ordinary afternoon into a culinary celebration. This super moist carrot pineapple cake isn't just another dessert - it's a slice of pure happiness that combines the earthy sweetness of carrots with the tropical tang of pineapple, creating a magical treat that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping cake that's both incredibly delicious and surprisingly easy to make.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: dessert
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined and free of lumps.
- In a separate large bowl, beat the vegetable oil and eggs together until smooth and fully incorporated. Use an electric mixer on medium speed for best results.
- Gently fold the grated carrots and drained crushed pineapple into the wet ingredients, mixing until evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully until just combined. Be careful not to overmix, as this can make the cake tough.
- If using, fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack for about 1 hour before frosting or serving.
- Optional: Frost with cream cheese frosting or dust with powdered sugar before serving. Store covered at room temperature for up to 3 days.
Tips
- Make sure to drain the crushed pineapple thoroughly to prevent excess moisture in your cake.
- Use fresh, finely grated carrots for the best texture and moisture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- For extra richness, use room temperature eggs and oil.
- Check the cake's doneness by inserting a toothpick - it should come out with just a few moist crumbs.
- Allow the cake to cool completely before frosting to prevent melting.
- For added crunch and flavor, toast the walnuts before adding them to the batter.
- Store the cake in an airtight container to maintain its moisture for up to 3 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: g
Cholesterol: 65mg
