Best Carrot And Pineapple Cake Recipe Ever
Ingredients
If you’re looking for the best carrot and pineapple cake recipe ever, then you’ve come to the right place. This recipe is sure to please even the pickiest eaters. The ingredients you’ll need are: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon salt, 1 cup vegetable oil, 2 cups white sugar, 4 eggs, 2 teaspoons vanilla extract, 2 ½ cups grated carrots, 1 (8 ounce) can crushed pineapple with juice, 1 cup chopped walnuts, and 1 cup raisins (optional).
Instructions
To make the best carrot and pineapple cake ever, start by preheating your oven to 350 degrees Fahrenheit. Grease and flour two 9 inch round cake pans and set aside. In a medium-sized bowl, mix together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. In a separate bowl, beat together the vegetable oil and sugar until combined. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually beat in the dry ingredients, mixing until just combined. Stir in the grated carrots, crushed pineapple with juice, walnuts, and raisins (if desired). Pour the batter into the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing to cool completely on wire racks.
Nutrition
This recipe makes one 9 inch round cake, which is about 12 servings. Each serving contains approximately 330 calories, 17 grams of fat, 3.5 grams of saturated fat, 45 grams of carbohydrates, 2.5 grams of dietary fiber, 27 grams of sugar, and 5 grams of protein. This cake is a great source of vitamins A and C, as well as potassium and calcium.
Tips for Making the Best Carrot and Pineapple Cake Ever
For the best results, make sure to use fresh carrots and pineapple. If you’re using canned pineapple, make sure to drain the juice before adding it to the batter. If you don’t have walnuts, you can substitute chopped pecans or macadamia nuts. If you don’t have raisins, you can leave them out or replace them with another dried fruit, such as cranberries or cherries. This cake tastes best when served at room temperature, but it will keep in an airtight container in the refrigerator for up to four days.
Conclusion
This carrot and pineapple cake is sure to be a hit at any gathering. It’s easy to make and can be made ahead of time. It’s a great way to use up those extra carrots and pineapple you have in the pantry. Give this recipe a try and you’ll see why it’s the best carrot and pineapple cake recipe ever!
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