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Delicious Carrot Pineapple Walnut Cake topped with cream cheese frosting.

Carrot Pineapple Walnut Cake

A bright and moist cake studded with pineapple and walnuts, perfect for parties or weeknight desserts.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1.75 cups sugar Granulated white sugar for a classic texture.
  • 0.75 cups vegetable oil Use a neutral oil like canola for the best flavor.
  • 1 teaspoon vanilla extract
  • 4 large eggs Bring to room temperature for better emulsion.
Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg
Additions
  • 2 cups lightly packed shredded carrots Use firm, not woody, carrots.
  • 1 can pineapple tidbits, drained 8 ounces can.
  • 0.75 cups chopped walnuts Toast for deeper flavor if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F and grease and flour a 13×9-inch baking dish.
  2. In a large mixing bowl, beat the sugar, vegetable oil, and vanilla until just combined. Add the eggs one at a time, mixing briefly after each.
Mixing
  1. In another bowl, stir the all-purpose flour, baking powder, ground cinnamon, baking soda, and nutmeg together.
  2. Fold the dry mixture into the wet mixture until just incorporated. Then carefully fold in the shredded carrots, pineapple tidbits, and walnuts.
Baking
  1. Pour the batter into the prepared pan. Smooth the top and bake for about 45 minutes, or until a knife inserted into the center comes out clean.
  2. Allow the cake to cool completely in the pan before frosting.

Notes

For storage, cover and refrigerate for up to 5 days. The cake can also be frozen for up to 3 months.