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.
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.
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.
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.