Pineapple Carrot Cake(Yields 1 Bundt Cake)
A moist and flavorful pineapple carrot cake featuring warm cinnamon, crunchy nuts, and tender grated carrots, perfect for celebrations or teatime gatherings.
Ingredients
Instructions
- Mix flour, sugar, cinnamon, baking soda, salt, and baking powder in a large bowl.
- Add drained crushed pineapple to the mixture.
- Add well-beaten eggs, vegetable oil, and vanilla extract to the batter.
- Beat the mixture for 3 minutes until well combined.
- The batter will be stiff at this stage.
- Add the crushed pineapple, grated carrots, and chopped nuts to the batter and beat well.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 325°F (163°C) for 1 1/2 hours.
- Allow the cake to cool before frosting.
Tips & Substitutions
For a lighter cake, you can substitute half of the vegetable oil with unsweetened applesauce. If you prefer a nut-free version, simply omit the chopped nuts or replace them with seeds. Make sure to beat the batter thoroughly to ensure an even texture. Adding a pinch of nutmeg can enhance the flavor profile, complementing the cinnamon beautifully.
Serving Suggestions
This Pineapple Carrot Cake is delicious on its own but pairs beautifully with Patty'S Cooked Frosting for added sweetness. Serve it with a side of freshly brewed coffee or tea for an afternoon treat. For a festive touch, consider serving it at gatherings alongside American recipes like Deviled Potato Salad or Perfect Pecan Pie.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep the cake longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or enjoy it cold. Frosting can be added just before serving for freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Carrot Cake(Yields 1 Bundt Cake) contains roughly 515 calories, with 7g protein, 62g carbohydrates, and 29g fat. It is an excellent source of vitamin A (75% of the Daily Value), vitamin C (26% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1128mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving or warming it up.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).