Description
A moist tropical carrot cake infused with crushed pineapple and warm spices like cinnamon and nutmeg. This Hawaiian-inspired dessert is soft, flavorful, and perfect for gatherings or special occasions.
Ingredients
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the granulated sugar, eggs, and vegetable oil until smooth and well combined.
- Stir in the vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the grated carrots, drained crushed pineapple, and chopped nuts if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before slicing and serving.
Notes
- Drain the pineapple well to prevent excess moisture in the batter.
- Add 1/2 cup shredded coconut for a more tropical flavor.
- Chopped pecans can be used instead of walnuts.
- Top with cream cheese frosting or a vanilla glaze for extra richness.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- The cake can be frozen for up to 2 months if wrapped tightly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
