Moist Scratch Carrot Cake with Pineapple
Servings: 12 servings
A scratch carrot cake with pineapple then covered with cream cheese frosting. This recipe makes a really moist carrot cake made with brown sugar, spices, pineapple and walnuts.
- 2 2/3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 cup vegetable oil
- 1 cup packed brown sugar (I used light brown sugar)
- 3/4 cup granulated sugar
- 4 eggs
- 2 tsp vanilla extract
- 2 1/2 cups thinly grated carrots (about 4 -5 medium carrots)
- 1 8 oz can crushed pineapple (don't drain it)
- 1 1/2 cup chopped walnuts
Preheat the oven to 325 degrees Fahrenheit.
Grease and flour two 8" round (2" inch deep) cake pans and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
In another bowl, mix together the oil, sugars, eggs and extract. Whisk well and add to the dry mixture.
Mix until just combined.
Stir in the shredded carrots, pineapple and walnuts.
Pour into prepared pans and bake at 325 degrees for approximately 45 minutes.
Set on wire racks to cool for 10-15 minutes, then turn the cakes out onto the racks and let them cool out of the pans completely before adding frosting.
This cake is great covered in cream cheese buttercream. Make sure to store this cake covered and in the fridge.
Nutritional values are an estimate. Nutritional information is for the cake only and does not include icing or filling.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.
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Calories: 366kcal | Carbohydrates: 57g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 234mg | Potassium: 275mg | Fiber: 3g | Sugar: 32g | Vitamin A: 4534IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg