This carrot cake recipe with pineapple is a delicious way to enjoy a classic dessert. The combination of flavors is amazing, and the cake is very moist and flavorful.
1/2 cup (1 stick) unsalted butterat room temperature
2cups granulated sugar
3large eggs, beaten
3/4 cup pineapple juice
2teaspoons vanilla extract
1/4teaspoon grated orange zest
1cup shredded carrots (about 2 medium carrots)
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Butter and flour one 9x13 inch baking pan.
Sift together flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat butter with an electric mixer on medium speed until creamy. Add sugar gradually, beating until light and fluffy. Beat in eggs, one at a time. With mixer on low speed, add flour mixture alternately with pineapple juice, beginning and ending with flour mixture.
Beat until well blended. Stir in vanilla extract and orange zest. Pour batter into prepared pan. Sprinkle shredded carrots over batter.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool cake in pan on a wire rack for 15 minutes.
Run a knife around edges of cake to loosen. Invert on serving plate and remove pan.
Serve warm with cream cheese frosting or fresh cherry sauce.