Description
A delightful cake combining the sweetness of pineapple and the earthiness of fresh carrots, topped with a creamy frosting.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 2 cups flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup cream cheese (for frosting)
- 1/2 cup butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 180°C (350°F) and grease your baking pan.
- Mix the grated carrots with the drained pineapple in a large bowl.
- Whisk the eggs with sugar and vegetable oil until smooth.
- Add the carrot-pineapple mixture and stir well.
- Combine the flour, baking powder, baking soda, cinnamon, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cake in the pan before transferring it to a wire rack.
- Prepare the frosting by beating the butter and cream cheese until creamy, then gradually add powdered sugar and vanilla.
- Spread the frosting evenly over the cooled cake and slice to serve.
Notes
Store the cake in an airtight container in the fridge, where it stays fresh for 3-5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg