Pineapple Carrot Cake
This 13×9 Pineapple Carrot Cake is the ultimate potluck dessert. The addition of pineapple tidbits ensures a tender crumb that stays moist for days, while walnuts provide the perfect textural contrast.
- Prep Time: 20
- Cook Time: 45
- Total Time: 65
- Yield: 12 servings
- Method: Baking
- Cuisine: American
Ingredients
1-3/4 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
2 cups lightly packed shredded carrots
1 can (8 ounces) pineapple tidbits, drained
3/4 cup chopped walnuts
Instructions
1. Preheat oven to 350°F. Grease and flour a 13×9-inch baking dish.
2. Using an electric mixer, beat sugar, oil, and vanilla until just combined. Beat in eggs one at a time on medium speed.
3. Stir in flour, baking powder, cinnamon, baking soda, and nutmeg. Add carrots, pineapple, and nuts. Stir until just combined.
4. Pour batter into the prepared pan. Bake for 45 minutes, or until a knife inserted into the center comes out clean.
5. Cool completely before frosting.
Notes
Ensure the pineapple is well-drained to avoid excess moisture.
Grating your own carrots provides a much better texture than store-bought matchstick carrots.
Pairs perfectly with a classic cream cheese frosting.
Find it online: https://pinchofwarmthbakes.com/pineapple-carrot-cake/