Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Shredded carrots and pineapple chunks, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat eggs, sugar, oil, and vanilla extract until smooth.
- Stir in grated carrots, drained crushed pineapple, and chopped walnuts (if using).
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy.
- Spread frosting over cooled cake. Garnish with shredded carrots and pineapple chunks if desired.
Notes
Drain pineapple well to prevent a soggy cake. Walnuts can be substituted with pecans or omitted for nut-free. For extra flavor, add 1 tsp pineapple juice to the frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 38
- Sodium: 320
- Fat: 24
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 5
- Cholesterol: 60