Easy Carrot Cake Recipe

I am excited to share my twist on an Easy Carrot Cake Recipe With Pineapple. This version mixes pantry staples like all-purpose flour and eggs with grated carrots, crushed pineapple, shredded coconut, and chopped walnuts. The blend creates a uniquely moist dessert that intrigues with every bite.

I love sharing my favorite dessert recipes and this Easy Carrot Cake holds a special place in my heart. I discovered this recipe when I was looking for a quick, no-fuss dessert with ingredients already stocked in my pantry.

Using just 2 cups all-purpose flour and 2 cups granulated sugar, along with a hint of 1 tsp ground cinnamon, this cake turns out incredibly moist and full of flavor. When I mix in 4 large eggs, 1 cup vegetable oil and 1 tsp vanilla extract, it creates a batter that’s surprisingly smooth.

The magic really begins when adding in 2 cups grated carrots, 1/2 cup drained crushed pineapple, 1/2 cup shredded coconut and 1 cup chopped walnuts. Every bite reminds me of a classic Carrot And Walnut Cake Recipes that I’ve known of for years, a truly homemade taste that screams simple pleasure.

I cant wait for you to try it and enjoy its rustic elegance.

Why I Like this Recipe

I love this recipe because it uses pantry staples so I dont have to hunt for special ingredients, and that makes baking way easier for me. I also like how the mix of grated carrots, crushed pineapple, coconut and walnuts gives the cake an awesome texture and flavor; its like having a little surprise in every bite. Plus, the cake comes out super moist and tender, and even when I mess up a bit I still end up with something yummy. Finally, I appreciate how simple the directions are, even if im not the best baker I feel confident giving it a try every time.

This is a recipe for a moist carrot cake that uses ingredients you probably already have in your kitchen along with fresh carrots, pineapple, coconut and walnuts to create a tender, delicious dessert. Its a perfect mix of basic and unique ingredients to get a cake thats both comforting and exciting.

Ingredients

• Carrots: They provide loads of fiber and vitamin A, add natural sweetness and moisture.
• Walnuts: Offer healthy fats and protein that boost the cake’s texture with every bite.
• Granulated sugar: Brings a rich, sweet flavor that makes the cake super tasty.
• Crushed pineapple: Gives a tangy lift and keeps the cake moist and tender.
• Vegetable oil: Keeps the batter smooth and moist, ensuring a light, rich crumb.
• All-purpose flour: Forms the sturdy base that gives the cake its fluffy structure.
• Ground cinnamon: Adds a warm spice note that really awakens your taste buds.
• Vanilla extract: Enhances all the flavors with a comforting aroma and balanced sweetness.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 4 large eggs
• 1 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup crushed pineapple (drained)
• 1/2 cup shredded coconut
• 1 cup chopped walnuts

How to Make this

1. Preheat your oven to 350°F and grease your cake pan well.

2. In a large bowl, mix 2 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.

3. In another bowl, beat 4 large eggs, then stir in 1 cup vegetable oil and 1 tsp vanilla extract.

4. Pour the egg mixture into the dry ingredients and stir until it’s all mixed together; don’t overmix!

5. Fold in 2 cups grated carrots, 1/2 cup crushed pineapple (drained), 1/2 cup shredded coconut, and 1 cup chopped walnuts.

6. Spread the batter evenly into your prepared pan.

7. Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for around 10 minutes, and then transfer it to a rack to cool completely.

9. Slice up and enjoy your moist, tender carrot cake!

Equipment Needed

1. Preheated Oven set to 350°F
2. Cake Pan (greased well)
3. Two Mixing Bowls (one for dry ingredients and one for wet ingredients)
4. Measuring Cups and Spoons
5. Whisk or Mixer (to beat the eggs and mix ingredients)
6. Spatula (to stir and fold in the mix-ins)
7. Grater (for the carrots)
8. Cooling Rack (to let the cake cool after baking)
9. Toothpick (to test if the cake is done)

FAQ

Easy Carrot Cake Recipe Substitutions and Variations

• Instead of all-purpose flour you can use whole wheat flour for a nuttier flavor although it might make the cake a bit denser
• If you don’t have granulated sugar you could try coconut sugar or even a bit of honey but remember honey is sweeter so use a bit less
• Replace vegetable oil with melted butter or applesauce if you want a lighter, less oily cake option
• For the crushed pineapple, unsweetened applesauce works as a substitute if you cant find pineapple, it still helps keep the cake moist

Pro Tips

1. Make sure your eggs and oil are at room temperature before you start mixin things together because this helps to blend all the ingredients more evenly and makes the cake come out moister.

2. When you stir the wet and dry ingredients together, mix just until they’re combined. Overmixing can make your cake dense and tough instead of fluffy and light.

3. I’d also suggest checking your oven temperature with a thermometer every now and then. Ovens can run a bit off sometimes, and you dont want your cake to bake too fast or too slow.

4. After you take the cake out of the oven, let it cool in the pan for around 10 minutes, then use a knife to loosen the edges before turning it out onto a rack. This little trick can help you avoid that messy break when you try taking it out.