Description
Dive into this incredibly moist tropical cake! Rich oil and four eggs bind the 2 cups of fresh carrots and pineapple sweetness. Simple whisk-and-bake method yields tender perfection.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 (20 oz) can crushed pineapple, lightly drained
- 2 teaspoons ground cinnamon
- 1 cup sweetened shredded coconut
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking soda, and ground cinnamon until fully combined.
- Step 2: In a separate medium bowl, whisk together the vegetable oil and eggs until smooth. Gradually pour the wet mixture into the dry ingredients, mixing on low speed until just combined, being careful not to overmix the batter.
- Step 3: Gently fold in the finely grated carrots, the lightly drained crushed pineapple, and the sweetened shredded coconut using a spatula until they are evenly distributed throughout the batter, ensuring minimal mixing to retain moisture.
- Step 4: Pour the batter evenly into the prepared baking pan(s). Bake the cake for 35 to 40 minutes for a 9×13 pan, or 28 to 32 minutes for round pans, until a toothpick inserted into the center comes out clean.
- Step 5: Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 15 minutes before attempting to invert or transfer it. Once fully cooled, frost with cream cheese frosting, if desired, and serve.
Notes
- For the moistest final texture, mix the dry and wet ingredients until just combined before gently folding in the carrots, pineapple, and coconut; overmixing these additions develops gluten and yields a tough cake.
- If the cake has been refrigerated (especially if frosted), pull it out about 30 minutes before serving to let it come to room temperature, which helps intensify the tropical spice aromas.
- Store any leftovers tightly covered in the refrigerator for up to five days; the high moisture content from the oil and pineapple ensures it stays incredibly soft and delicious.
- Enhance the flavor profile by serving slices garnished with a dollop of fresh whipped cream and a sprinkle of toasted shredded coconut or a twist of lime zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 545
- Sodium: 72mg
- Fat: 32g
- Saturated Fat: 11g
- Trans Fat: 0.5g
- Protein: 48g