Ingredients and Weight:
- All-purpose flour: 2 cups
- Sugar: 1 1/2 cups
- Baking powder: 1 teaspoon
- Baking soda: 1 teaspoon
- Cinnamon: 1 1/2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Grated carrots: 1 pound
- Crushed pineapple: 1 (20-ounce) can, drained
- Eggs: 2 large
- Vegetable oil: 1 cup
- Vanilla extract: 1 teaspoon
- Chopped pecans: 1 cup
- Cream cheese frosting: 8 ounces
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
3 out of 5
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour an 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the carrots, pineapple, eggs, vegetable oil, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Stir in chopped pecans.
- Pour batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
- Spread cream cheese frosting over the cooled cake and serve.
Nutritional Information:
Serving size: 1 slice
Calories: 350
Fat: 15g
Carbohydrates: 50g
Protein: 5g
Dish Characteristics:
- Moist and flavorful carrot cake
- Tangy crushed pineapple adds sweetness and acidity
- Crunchy pecans provide texture and a nutty flavor
- Cream cheese frosting complements the cake perfectly
User Comments:
- "This cake is absolutely delicious! The flavors are perfect and the frosting is to die for."
- "I'm not a big fan of carrot cake, but this one changed my mind. It's so moist and flavorful."
- "This is the best carrot cake I've ever had. The pineapple and pecans add a unique twist that I love."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in a tough cake.
- Be sure to drain the crushed pineapple well, as excess moisture will make the cake soggy.
- If you don't have cream cheese frosting, you can substitute another type of frosting, such as buttercream or chocolate ganache.
