Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour (use gluten-free flour for a gluten-free version)
- 2 cups granulated sugar (substitute coconut sugar for lower glycemic index)
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients:
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 2 teaspoons vanilla extract
Optional Ingredients:
- 1 cup chopped walnuts (or replace with raisins for a nut-free alternative)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal.
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Combining these dry ingredients ensures the spices are evenly distributed.
- Mix the Wet Ingredients: Add the vegetable oil and eggs to the dry mixture. Use a spatula or a hand mixer to combine everything until smooth.
- Add Carrots and Pineapple: Gently fold in the grated carrots, crushed pineapple (make sure it’s drained), and vanilla extract. If you’re including walnuts or raisins, stir them in at this stage.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Cooling is essential to avoid melting the frosting.
- Frost and Decorate: Once the cakes are completely cool, frost them generously with cream cheese frosting. For an extra tropical touch, sprinkle shredded coconut or chopped nuts on top.
Notes
- Drain the Pineapple Well: Excess moisture from pineapple can make the cake soggy, so be sure to drain it thoroughly.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Mix until just combined.
- Fresh Ingredients: Use freshly grated carrots for the best texture and flavor. Avoid pre-shredded carrots as they are too dry.
- Customize the Texture: Add walnuts, raisins, or coconut flakes to personalize the cake.
- Storage Tip: Store the frosted cake in the refrigerator to keep it fresh. Unfrosted layers can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg