If you’re looking for a classic cake recipe that’s sure to impress your friends and family, look no further than this old fashioned carrot cake recipe with pineapple. This sweet and tangy cake is perfect for any occasion, from birthdays to holidays, and is sure to be a crowd-pleaser every time.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 can (8 oz) crushed pineapple, drained
- 1 cup chopped walnuts
Instructions:
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs and sugar until light and fluffy.
- Gradually stir in the oil until well blended.
- Stir in the flour mixture until just combined.
- Stir in the carrots, pineapple, and walnuts until well blended.
- Pour the batter into a greased 9×13-inch baking pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely before frosting.
Nutritional Information:
Serving Size: 1 slice
Calories: 380
Fat: 21g
Saturated Fat: 3g
Cholesterol: 60mg
Sodium: 390mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 27g
Protein: 5g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes
Equipment:
- Medium bowl
- Large bowl
- Whisk
- Baking pan
- Electric mixer (optional)
Serving Suggestions:
This cake is delicious on its own, but you can also top it with cream cheese frosting or whipped cream for an extra special treat. Serve it with a cup of coffee or tea for the perfect afternoon snack.
Variations:
If you don’t like walnuts, you can substitute them with pecans or leave them out altogether. You can also add raisins or coconut for a different flavor and texture.
Substitutions:
If you don’t have crushed pineapple, you can use pineapple chunks or tidbits instead. You can also use brown sugar instead of granulated sugar for a slightly different flavor.
Storage:
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.
Tips:
- Make sure to drain the pineapple well before adding it to the batter.
- Grate the carrots finely for a smoother texture.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Notes:
This cake is best served at room temperature.
Frequently Asked Questions:
Can I make this cake without the pineapple?
Yes, you can leave out the pineapple if you prefer.
Can I use a different type of nut?
Yes, you can use pecans or almonds instead of walnuts.
Can I make this cake ahead of time?
Yes, you can make the cake up to 2 days ahead of time and store it in an airtight container at room temperature.
Personal Thoughts:
This old fashioned carrot cake recipe with pineapple is one of my favorite cake recipes of all time. The combination of sweet and tangy flavors, along with the moist and tender texture, makes it a truly irresistible dessert. Whether you’re celebrating a special occasion or just want to indulge in a delicious treat, this cake is the perfect choice. Give it a try and see for yourself!
