Description
A moist and flavorful cake infused with crushed pineapple and grated carrots, topped with creamy cream cheese frosting for a delightful holiday treat.
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1 cup grated carrots
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cake pan by generously greasing and flouring it.
- Cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Whisk together the flour, baking soda, baking powder, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined.
- Fold in the crushed pineapple and grated carrots until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack before frosting.
- Slice, serve, and enjoy!
Notes
Make-ahead tips: Bake your cake a day in advance. Customize by adding unsweetened coconut flakes or chopped nuts. Avoid overmixing the batter to prevent a dense cake.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg