Description
A moist, spiced carrot cake with juicy pineapple and crunchy walnuts, layered with tangy cream cheese frosting. This tropical twist on the classic is perfect for any celebration or just because you crave something sweet and cozy.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
4 large eggs
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
1 cup crushed pineapple (drained slightly)
1/2 cup chopped walnuts
For the frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans or one 9×13-inch pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs and sugars until light. Gradually mix in oil and vanilla.
- Fold in grated carrots, pineapple, and walnuts.
- Combine wet and dry mixtures just until combined.
- Pour into prepared pans and bake 30-35 min or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Frost cake layers and decorate as desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts