CARROT AND PINEAPPLE CAKE – Page 2

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs, one at a time, beating well after each addition.
Stir in the grated carrots, crushed pineapple, chopped walnuts (if using), and vanilla extract until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared baking pan, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.

Once the cake is completely cool, prepare your favorite cream cheese frosting.
Spread the frosting evenly over the top of the cake.
Slice and serve the cake, garnished with additional grated carrots or chopped walnuts if desired.