Description
Delightful and rich Moist Amish Carrot Cake, filled with carrots, pineapple, and walnuts for a satisfying dessert experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Combine the oil, eggs, grated carrots, crushed pineapple, and vanilla extract in another bowl. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the walnuts, if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Pairs well with cream cheese frosting, whipped cream, or ice cream. Can be stored at room temperature or in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg