Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Vegetable oil: 3/4 cup
- Eggs: 3 large
- Crushed pineapple, drained: 1 cup
- Shredded carrots: 1 cup
- Baking soda: 1 teaspoon
- Cream cheese, softened: 8 ounces
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 the flour, sugar, and baking soda.
- Step 3: Add the oil and eggs to the dry ingredients and mix until just combined. Do not overmix.
- Step 4: Fold in the drained crushed pineapple and shredded carrots.
- Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool completely before frosting with softened cream cheese.
Notes
- To keep the cake extra moist, store it in an airtight container in the refrigerator.
- A quick zap in the microwave for 15-20 seconds per slice will enhance the tropical flavors.
- Serve each slice with a dollop of whipped cream and a sprinkle of toasted coconut for an extra touch.
- Gently pat the shredded carrots with a paper towel before adding them to the batter to prevent a soggy cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American