Vintage Carrot and Pineapple Cake

This delightful carrot and pineapple cake features a charming blend of sweet carrots and tangy pineapple, creating a moist and flavorful dessert reminiscent of nostalgic family gatherings.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 12

Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup granulated sugar

1 cup light brown sugar

1 cup vegetable oil

4 large eggs

2 cups grated carrots

1 cup crushed pineapple, drained

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

3. In a large bowl, beat together the granulated sugar, brown sugar, and oil until well combined.

4. Add eggs one at a time, beating well after each addition.

5. Stir in the grated carrots, crushed pineapple, and vanilla extract until evenly distributed.

6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

7. Fold in the chopped walnuts if using.

8. Pour the batter into the prepared baking pan and smooth the top.

9. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool completely in the pan on a wire rack before slicing and serving.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days.

Reheating

To reheat, warm individual slices in the microwave for 15-20 seconds or serve at room temperature.

Scan for cooking tips & leave a review!

itsonly.recipes/view/vintage-carrot-and-pineapple-cake

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.