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Moist Carrot Cake with Pineapple

A delightful dessert combining sweet and tangy pineapple with rich spices and a soft texture, perfect for gatherings or a cozy treat at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots Use fresh for best flavor
  • 1 cup crushed pineapple Drained
  • 1 teaspoon vanilla extract
Optional Add-ins
  • 1/2 cup chopped walnuts Optional
  • 1/2 cup raisins Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the oil, eggs, grated carrots, crushed pineapple, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in walnuts and raisins if using.
  5. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Once the cake has cooled completely, serve it plain or with cream cheese frosting on top.
  2. Add extra nuts or pineapple for decoration.

Notes

Store any leftover cake in an airtight container in the refrigerator for about a week. To store longer, wrap well and freeze for up to three months.