Carrot Pineapple Walnut Cake Recipe
This Moist Carrot Pineapple Walnut Cake is the ultimate crowd-pleaser. By adding pineapple tidbits, the cake achieves a superior level of moisture that stays fresh for days. The warmth of cinnamon and nutmeg paired with the crunch of walnuts creates a sophisticated flavor profile that isn’t overly sweet.
Ingredients
1-3/4 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
2 cups lightly packed shredded carrots
1 can (8 ounces) pineapple tidbits, drained
3/4 cup chopped walnuts
Instructions
1. Preheat oven to 350°F. Grease and flour a 13×9-inch baking dish.
2. Using an electric mixer, beat sugar, oil, and vanilla until just combined. Beat in eggs one at a time on medium speed.
3. Stir in flour, baking powder, cinnamon, baking soda, and nutmeg. Add carrots, pineapple, and nuts. Stir until just combined.
4. Pour batter into the prepared pan. Bake for 45 minutes, or until a knife inserted into the center comes out clean.
5. Cool completely before frosting.
Notes
For the best texture, grate your carrots fresh rather than buying pre-shredded ones.
Make sure the pineapple is drained very well to avoid a soggy middle.
Store leftovers in the refrigerator due to the fresh fruit content.
Find it online: https://sweetcraftrecipes.com/carrot-pineapple-walnut-cake/