- 2 1/2 cups (350g) all-purpose or cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup (200g) brown sugar
- 1/2 cup (100g) common sugar
- 1 cup (240g) oil (I use sunflower)
- 2 eggs, at room t°
- 2 cups (170g) grated carrot
- 1 cup (225g or about 6 slices) canned pineapple, slightly processed or very finely chopped
- 1 1/2 teaspoons vanilla extract
- 3/4 cup (100g) chopped walnuts
- Turn the oven to 350°F/180°C.
- Butter or spray an 8x12-inch (20 x 30 cm) rectangular pan. You can line it with a wide strip of parchment paper, bottom and the two long sides. It will aid when removing the cake.
- In a large bowl, beat oil, sugars, and eggs for 2 minutes.
- Add the sifted dry ingredients (flour, baking soda and powder, salt, spices) and mix just until blended.
- Add carrot, pineapple, and vanilla.
- Mix with a spatula until everything is well integrated without dry parts but don't overdo it.
- Put in the prepared pan and sprinkle the walnuts on top.
- Bake for 45-50 minutes, or until a tester comes out dry.
- Let cool on the rack for a while and remove from pan, using the parchment paper as an aid when lifting the cake. Let cool completely.
- Store wrapped in the refrigerator 3-4 days or freeze up to 1 month.
- - grate them at the last moment so they don't release juices. And I recommend a large-holed grater or the food processor.
- Pineapple - canned is the best option. It has a unique flavor and is available year-round.
- Sugars - the mix of both sugars is wonderful. But you can use only one if that's all you have. Just make sure you add both quantities.
- Oil - I use a neutral one like sunflower. But you can also use coconut, canola, olive.
- Spices and nuts - I think cinnamon and ginger are basic for the flavor of this cake, but feel free to add some ground nutmeg and/or allspice. They all work great together.
- Pan sizes - this cake can be made as layers in two 8-inch round pans, in a 10 cup bundt cake pan or in 2 medium loaf pans.
- Icing - of course, it can be topped with cream cheese frosting like in the Simple Carrot Cake. Or drizzle a simple powdered sugar glaze as we use in the Apple Loaf Cake.
- Prep Time: 20
- Cook Time: 50
- Category: Cakes
- Method: Baking
- Cuisine: American
- Serving Size: 1/12
- Calories: 444
- Sugar: 29 g
- Sodium: 182.8 mg
- Fat: 24 g
- Carbohydrates: 54 g
- Protein: 4.8 g
- Cholesterol: 31 mg
Keywords: carrot pineapple cake