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Easy Carrot And Pineapple Cake Recipe

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Easy Carrot Cake Muffins (Made With a Box of Cake Mix & Pineapple!)
Easy Carrot Cake Muffins (Made With a Box of Cake Mix & Pineapple!) from www.thelazydish.com

Description

This carrot and pineapple cake recipe is perfect for those who love a sweet and tangy dessert. The combination of grated carrots and crushed pineapple makes this cake moist and delicious. The recipe is easy to follow, and you can have it ready to serve in no time.

Prep Time

The prep time for this cake is around 20 minutes.

Cook Time

The cake needs to be baked for 40 to 45 minutes.

Ingredients

Here are the ingredients you will need to make the cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (8 oz) crushed pineapple, drained
  • 1 cup grated carrots
  • 1/2 cup chopped pecans (optional)

Equipment

To make this cake, you will need the following equipment:
  • Measuring cups and spoons
  • Mixing bowls
  • Whisk or electric mixer
  • 9-inch cake pan

Method

Now that you have all the ingredients and equipment ready, let's start making the cake:
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, and beat well after each addition.
  5. Stir in the vanilla extract.
  6. Add the flour mixture to the butter mixture and stir until just combined.
  7. Stir in the drained crushed pineapple, grated carrots, and chopped pecans (optional).
  8. Pour the batter into a greased 9-inch cake pan.
  9. Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
  11. Transfer the cake to a wire rack and let it cool completely before serving.

Notes

  • If you want to make a layer cake, double the recipe and bake in two 9-inch cake pans.
  • You can use walnuts instead of pecans, or omit the nuts altogether.
  • If you want a lighter cake, use half white flour and half whole wheat flour.

Nutrition Info

Here's the nutrition information for one serving of carrot and pineapple cake:
  • Calories: 340
  • Protein: 4g
  • Fat: 14g
  • Carbohydrates: 52g
  • Sugar: 34g
  • Fiber: 2g

Recipe FAQ

Can I use canned carrots instead of fresh ones?

No, it's best to use fresh carrots for this recipe.

Can I use a different type of nuts?

Yes, you can use any nuts you like or omit them altogether.

Can I use a different type of flour?

Yes, you can use whole wheat flour or a gluten-free flour blend if you prefer.

Recipe Tips

  • Make sure to drain the crushed pineapple well before adding it to the batter.
  • Don't overmix the batter, or the cake will be tough.
  • Let the cake cool completely before icing it.
  • You can serve the cake with whipped cream or cream cheese frosting.

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