Teresa's Recipes
Pineapple Carrot Cake
Indulge in a slice of this moist and flavorful pineapple carrot cake, where the sweetness of crushed pineapple meets the earthy richness of freshly grated carrots. Topped with a luscious cream cheese frosting, this cake is not only a delightful treat but also a nostalgic nod to the classic recipes that have graced family gatherings for generations. Perfect for celebrations or simply a sweet afternoon snack, this cake is bound to become a favorite in your home!
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup, drained Crushed pineapple
- 2 cups Grated carrots
- 1/2 cup Chopped walnuts
- 1/2 cup, softened Unsalted butter
- 8 oz, softened Cream cheese
- 3 cups Powdered sugar
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 400
- Fat: 20g
- Carbs: 50g
- Protein: 5g
- Sodium: 250mg
- Sugar: 35g
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In a large mixing bowl, beat together the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the drained crushed pineapple, grated carrots, and chopped walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
- For the cream cheese frosting, in a separate bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until creamy and smooth.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Slice the cake into squares and serve. Enjoy the delightful blend of flavors!
Tips
- For added flavor, consider adding shredded coconut to the batter.
- If you prefer a nut-free version, simply omit the walnuts or substitute with sunflower seeds.
- This cake can be made ahead of time and stored in the refrigerator for up to 3 days; simply frost it just before serving.