Ingredients
2 cups all-purpose flour
2 cups shredded carrots (fresh, not pre-shredded)
1 cup crushed pineapple (chopped) + 1/4 cup pineapple juice
1 tsp ground cinnamon
3/4 cup vegetable oil
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground nutmeg
1 cup granulated sugar
2 large eggs
3/4 cup buttermilk (or unsweetened almond milk + 1 tbsp apple cider vinegar for a vegan option)
1 tbsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease two 9-inch round pans or one 13×9-inch pan
In a large bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt
In another bowl, combine vegetable oil, sugar, and eggs until light and fluffy
Add pineapple juice, crushed pineapple, buttermilk, and vanilla extract; mix well
Gradually add dry ingredients to wet ingredients until just combined
Fold in shredded carrots until fully incorporated
Pour batter into prepared pans. Smooth surface with a spatula
Bake 25-35 minutes or until a toothpick inserted in center comes out clean
Cool in pans for 10 minutes, then transfer to wire racks
Top with a cream cheese or coconut glaze before serving (optional)
Notes
Use fresh carrots for best texture
Substitute buttermilk with a non-dairy alternative for vegan version
Do not overmix batter to maintain a tender crumb
Store in an airtight container at room temperature for up to 3 days
- Prep Time: 20
- Cook Time: 30
- Category: Trending Dessert Recipes
- Method: Baking
- Cuisine: American Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg