Description
A moist and flavorful carrot cake enhanced with crushed pineapple and shredded coconut, perfect for gatherings and celebrations.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1 ¼ cups (250g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 ½ cups vegetable oil
- 2 cups (200g) grated carrots
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat eggs and both sugars until light. Gradually whisk in oil.
- Fold dry ingredients into wet just until combined. Do not overmix.
- Stir in grated carrots, pineapple, coconut, and nuts, if using.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for 25–30 minutes or until a toothpick inserted in center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with cream cheese frosting and optionally sprinkle extra coconut and nuts on top.
Notes
- Ensure pineapple is well drained to avoid thinning batter.
- Cake tastes better when chilled overnight.
- Substitute part of the oil with applesauce for a lower-fat version.
- Storage: keep refrigerated due to cream cheese frosting; lasts up to 5 days.