A moist, tropical twist on classic carrot cake! Packed with grated carrots, crushed pineapple, and warm spices, this easy recipe is perfect for beginners.
Table of Contents
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 3–4 medium carrots)
- 1 cup crushed pineapple, drained (use a strainer to remove excess juice)
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
- 1 batch cream cheese frosting (store-bought or homemade)
Instructions
1. Prep the Pans & Oven
- Preheat oven to 350°F (175°C).
- Grease two 9-inch round cake pans with oil or butter, then lightly dust with flour.
2. Mix Dry Ingredients
- In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Cinnamon, nutmeg, and ginger.
3. Add Wet Ingredients
- Pour in vegetable oil and crack in eggs. Mix until just combined (don’t overmix).
4. Fold in Carrots & Pineapple
- Stir in grated carrots, drained pineapple, vanilla, and walnuts (if using).
5. Bake
- Divide batter evenly between the two pans.
- Bake 30–35 minutes until a toothpick inserted in the center comes out clean.
6. Cool & Frost
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
- Once cool, spread frosting between layers and over the top.
Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins
Calories: ~450 per slice | Servings: 12
Tips for Success
- Drain pineapple well: Squeeze excess juice with your hands or a strainer to keep the cake from getting soggy.
- Frosting hack: Soften cream cheese and butter to room temperature for smoother frosting.
- Storage: Keep refrigerated for up to 4 days.
Enjoy this sweet, spiced cake with a cup of coffee or as a tropical dessert!
