Moist Pineapple Carrot Cake

Name: Moist Pineapple Carrot Cake
Total time: 1 h 40 min
Yield: 15
Ingredients: 375 g all-purpose flour; 10 g baking soda; 10 g ground cinnamon; 2.5 g salt; 300 g white sugar; 3 large eggs; 180 ml buttermilk; 180 ml vegetable oil; 10 ml vanilla extract; 375 g shredded carrots; 225 g crushed pineapple with juice; 85 g flaked coconut; 120 g chopped walnuts; 150 g raisins

Indulge in this incredibly moist and flavorful carrot cake that's loaded with shredded carrots, pineapple, raisins, walnuts, and coconut for a delightful dessert experience.

1 hr 40 min

easy

374kcal

calories

49g

carbohydrates

19g

fat

fiber

protein

259mg

sodium

31g

sugar

Dessert American

Ingredients

375 g all-purpose flour

10 g baking soda

10 g ground cinnamon

2.5 g salt

300 g white sugar

3 large eggs

180 ml buttermilk

180 ml vegetable oil

10 ml vanilla extract

375 g shredded carrots

225 g crushed pineapple with juice

85 g flaked coconut

120 g chopped walnuts

150 g raisins

Directions

Step 1

Preheat the oven to 175°C (350°F) and grease and flour an 8x12-inch pan.

Step 2

In a medium bowl, sift together the flour, baking soda, cinnamon, and salt; set aside.

Step 3

In a large bowl, mix together the sugar, eggs, buttermilk, oil, and vanilla. Gradually add the flour mixture until just combined.

Step 4

In a separate bowl, combine the shredded carrots, pineapple, coconut, walnuts, and raisins. Stir this mixture into the cake batter using a large wooden spoon. Pour the batter into the prepared pan.

Step 5

Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for at least 20 minutes before serving.