Vintage Carrot and Pineapple Cake

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 12
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This Vintage Carrot and Pineapple Cake is a delightful throwback to classic flavors that stand the test of time. Its moist, flavorful layers make it a timeless dessert perfect for any occasion, adding a touch of nostalgia to your table.

Ingredients for Vintage Carrot and Pineapple Cake

All-purpose flour forms the base, giving structure to the cake. Baking soda and baking powder work together to provide the perfect lift, ensuring a light and fluffy crumb. A pinch of salt enhances the flavors, while ground cinnamon adds a warm spice that complements the sweetness. The combination of granulated sugar and light brown sugar gives depth and sweetness, while vegetable oil keeps the cake moist. Eggs bind everything together, contributing to the cake's rich texture. Grated carrots bring moisture and natural sweetness, while crushed pineapple adds a tangy twist. A splash of vanilla extract rounds out the flavors. Finally, chopped walnuts are an optional addition for those who enjoy a bit of crunch.

Tips & Tricks

  • Use fresh carrots for the best flavor and moisture. Pre-grated carrots can be dry.
  • Ensure the crushed pineapple is well-drained to prevent a soggy cake.
  • For a more pronounced cinnamon flavor, add an extra half teaspoon.
  • Line the baking pan with parchment paper for easier removal of the cake.

Serving Suggestions

This cake pairs wonderfully with a dollop of whipped cream or a simple cream cheese frosting for added richness. Consider serving it with a scoop of vanilla ice cream and a sprinkle of cinnamon for a comforting dessert. A cup of herbal tea or a glass of cold milk complements its warm, sweet flavors beautifully.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it covered at room temperature or in the fridge for longer freshness.
What can I use instead of walnuts?
Pecans or almonds make excellent substitutes, or you can skip the nuts entirely if preferred.
Is it possible to make this cake gluten-free?
Yes, you can use a 1:1 gluten-free flour blend in place of all-purpose flour.

Vintage Carrot and Pineapple Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking pan. This ensures your cake won't stick and comes out cleanly. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step helps evenly distribute the leavening agents and spices for a consistent flavor and rise.

In a separate large bowl, beat the granulated sugar, brown sugar, and oil together until they're well combined. This creates a smooth, sweet base for the cake. Add the eggs one at a time, beating well after each addition to ensure they're fully incorporated. This helps the cake batter stay smooth and even.

Stir in the grated carrots, crushed pineapple, and vanilla extract. Make sure these are evenly distributed throughout the batter. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can lead to a dense cake, so stop as soon as you see no more streaks of flour.

If you're adding chopped walnuts, fold them into the batter gently to avoid deflating the mixture. Pour the batter into your prepared baking pan and smooth the top with a spatula for even baking. Bake for 35-40 minutes, testing with a toothpick to ensure it comes out clean. Allow the cake to cool completely in the pan on a wire rack before slicing and serving. This cooling step is crucial for slicing cleanly and enjoying the cake's perfect texture.

Why You'll Love This Recipe

  • Easy to make with simple ingredients you likely already have on hand.
  • The combination of carrots and pineapple creates a naturally sweet and moist texture.
  • Perfect balance of spices without being overwhelming.
  • Optional walnuts add a delightful crunch for texture lovers.
  • Brings a taste of nostalgia to your dessert spread.

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)

Step-by-step 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.

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