Carrot-Pineapple Cake
📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, incredibly moist carrot cake enhanced with crushed pineapple and warm spices. Perfect for any gathering, this simple scratch-made cake is traditionally finished with your favorite cream cheese frosting.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | 1 hour | 12 servings |
🔪 Key Equipment
- Baking pan
- Mixing bowl
- Grater
- Measuring cups
- Measuring spoons
Ingredients
Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Sugar | |
| 1 1/4 cups | Salad Oil | |
| 4 | Eggs | |
| 2 cups plus 1 tablespoon | Flour | |
| 2 teaspoons | Salt | |
| 1 teaspoon | Cinnamon | |
| 2 teaspoons | Baking Soda | |
| 2 cups | Carrots | grated |
| 8 oz. | Pineapple | crushed |
Instructions
Preparation and Baking
- Preheat your oven to 350 degrees.
- In a large mixing bowl, thoroughly combine the 2 cups sugar, 1 1/4 cups salad oil, and 4 eggs.
- Stir in the dry ingredients: 2 cups plus 1 tablespoon flour, 2 teaspoons salt, 1 teaspoon cinnamon, and 2 teaspoons baking soda until a smooth batter forms.
- Gently fold in the 2 cups carrots and 8 oz. pineapple until evenly distributed throughout the batter.
- Pour into a greased baking pan and bake at 350 degrees for 1 hour until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack, then frost with your favorite frosting.
💡 Make-Ahead & Storage: This cake can be baked, cooled, and frosted up to 24 hours in advance. Store covered in the refrigerator to keep it moist.
Original Recipe Scan
