Description
A delightful and moist carrot cake combined with pineapple and coconut, perfect for any occasion.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your chosen cake pan.
- In a large bowl, mix together the grated carrots, crushed pineapple, shredded coconut, sugar, and eggs. Stir well and let sit for 5 minutes.
- In another bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk until blended.
- Gradually add the dry ingredients to the carrot mixture, stirring gently until just combined.
- Stir in the vegetable oil and vanilla extract until smooth.
- Pour the batter into the prepared cake pan, spreading evenly.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Consider using nuts or different fruits for additional texture and flavor. The cake can be made ahead of time for enhanced taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg