Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Baking soda: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Salt: 1/2 teaspoon
- Eggs: 3 large
- Vegetable oil: 3/4 cup
- Crushed pineapple, undrained: 1 (20 ounce) can
- Shredded carrots: 2 cups
- Chopped walnuts or pecans: 1 cup (optional)
- Cream cheese: 8 ounces
- Butter, softened: 1/2 cup
- Powdered sugar: 3 cups
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Step 3: In a separate bowl, whisk together eggs, oil, and pineapple (with juice). Add to the dry ingredients and mix until just combined. Stir in carrots and nuts (if using).
- Step 4: Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely.
- Step 5: For the frosting, beat together cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
- Step 6: Frost the cooled cake with the cream cheese frosting. Refrigerate for at least 30 minutes before serving.
Notes
- For best flavor and moisture, store leftover cake tightly covered in the refrigerator for up to 3 days.
- If you want to warm a slice, microwave it for 15-20 seconds to enhance the flavors of pineapple and cinnamon.
- A dollop of whipped cream or a scoop of vanilla ice cream beautifully complements the cake's tropical notes.
- Don't overmix the batter once you add the wet ingredients – a gentle hand ensures a tender, moist cake!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American