Nutty Pineapple Carrot Cake
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Carrot cake dates back to the Middle Ages when sugar and sweeteners were scarce, so carrots were used as a natural sweetener in cakes.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Nutty Pineapple Carrot Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a cake pan.
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In a large bowl, combine the grated carrots, crushed pineapple, flour, baking powder, baking soda, cinnamon, salt, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and chopped walnuts. Mix well.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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In a separate bowl, beat the cream cheese, unsalted butter, powdered sugar, and lemon juice until creamy and smooth.
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Once the cake has cooled, spread the cream cheese frosting evenly over the top.
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Refrigerate for at least 30 minutes to allow the frosting to set.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.