Description
Whipping up this carrot and pineapple cake brings pure joy to baking adventures, delivering a moist and delightful treat that connects family memories. Sweet chunks of pineapple and tender carrots create a perfectly balanced slice of comfort your loved ones will adore.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup oil
- 3 eggs
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Spices and Flavoring:
- 2–3 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Mix-ins:
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 (8 ounce) can crushed pineapple, drained
Instructions
- Warm the oven to 350°F. Prepare a 9×13-inch pan by coating it thoroughly with cooking spray or butter, then dust with flour to prevent sticking.
- Combine 2 cups flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 2-3 teaspoons ground cinnamon in a large mixing bowl.
- Create a central depression in the dry ingredients and pour in 1 cup sugar, 1 cup oil, 3 eggs, and 1 teaspoon vanilla extract.
- Blend the ingredients using a wooden spoon until the mixture becomes smooth and uniform.
- Gently fold 2 cups shredded carrots, 1 cup drained crushed pineapple, and 1 cup coconut flakes into the batter, mixing carefully to distribute evenly.
- Transfer the batter into the prepared pan, ensuring an even surface.
- Bake at 350°F for 45-60 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
- Remove from the oven and allow the cake to cool in the pan for 10-15 minutes.
- Carefully invert the cake onto a cooling rack if using a bundt pan.
- Optional: Dust the top with powdered sugar before serving.
Notes
- Always grate carrots fresh for the most vibrant flavor and best texture in your cake.
- Use room temperature eggs to help them blend more smoothly into the batter and create a more even cake structure.
- Check your cake’s doneness early by testing with a toothpick around 40 minutes to prevent overcooking, since oven temperatures can vary.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, which works perfectly in this moist cake recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes - 1 hour
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 290 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg