Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup shredded carrots (about 2 medium carrots)
- 1 cup canned crushed pineapple, well-drained
- 1/2 cup vegetable oil
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, combine vegetable oil and eggs. Stir in shredded carrots and crushed pineapple.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to wire racks. Frost with cream cheese frosting once completely cool.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 300
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg