Description
This Carrot Cake with a Twist is a moist, flavorful dessert that combines classic carrot cake ingredients with crushed pineapple for an irresistible twist. Perfect for any occasion, this easy recipe features warm spices, optional walnuts and coconut, and a creamy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup chopped walnuts (optional)
- 1 cup shredded coconut (optional)
Instructions
- Prepare the carrots and pineapple by grating the carrots and draining the crushed pineapple.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- In another bowl, beat eggs, sugars, oil, and vanilla until smooth. Gradually mix in dry ingredients.
- Fold in grated carrots, pineapple, and optional walnuts and coconut.
- Pour batter into greased 9×13-inch pan or two 9-inch round pans. Bake at 350°F for 30-35 minutes.
- Let cool completely before frosting with cream cheese frosting.
Notes
- For nut-free version, omit walnuts or use raisins instead.
- Add 1 teaspoon ginger for extra spice.
- Substitute coconut oil for vegetable oil for tropical flavor.
- Store in airtight container in fridge for up to 5 days.
- Freeze unfrosted cake for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 Kcal
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: carrot cake, easy carrot cake recipe, moist carrot cake, carrot cake with pineapple, cream cheese frosting, best carrot cake, homemade dessert