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Pineapple Carrot Cream Cake: Moist & Tropical Delight for Every Occasion

Pineapple Carrot Cream Cake : Moist & Tropical
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A moist and tropical delight, this Pineapple Carrot Cream Cake is perfect for every occasion!

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup grated carrots
  • 1 cup crushed pineapple, drained
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together the eggs, sugars, and oil until well combined.
  4. Add the grated carrots and crushed pineapple to the wet ingredients.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Divide batter evenly between the prepared pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  9. Frost with cream cheese frosting once cooled.

Notes

  • This cake can be made a day in advance and stored in the fridge for enhanced flavor.
  • Add crushed walnuts for extra crunch.

Nutrition

Find it online: https://www.dishfulday.com/pineapple-carrot-cream-cake-moist-tropical-delight-for-every-occasion/