How To Make Carrot Pineapple Cake
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together the vegetable oil and eggs until well combined.
Add the grated carrots and crushed pineapple to the bowl and mix well.
In a separate bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chopped walnuts, if using.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve the carrot pineapple cake slices and enjoy!
- Calories : 298kcal
- Total Fat : 15g
- Saturated Fat : 1g
- Cholesterol : 47mg
- Sodium : 272mg
- Total Carbohydrates : 37g
- Dietary Fiber : 3g
- Sugar : 23g
- Protein : 4g
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