Ingredients for Nutty Pineapple Carrot Cake
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How to Make Nutty Pineapple Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan, or line with parchment paper.
- In a large bowl, cream together 1 cup vegetable oil and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups grated carrots, 1 (20 ounce) can crushed pineapple (drained), 1 cup chopped walnuts or pecans, and ½ cup raisins (optional).
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Frost with your favorite cream cheese frosting once cooled.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
99g
Fat
24g
Carbs
13g
