Carrot Pineapple Cake

This Carrot Pineapple Cake is a delightful blend of moist carrot and sweet pineapple, creating a tropical twist on a classic favorite. Perfect for a light dessert, it offers a balance of flavors that is sure to impress.

Ingredients

• 100 grams all-purpose flour
• 50 grams granulated sugar
• 30 grams brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup vegetable oil
• 1 large egg
• 50 grams grated carrot
• 50 grams crushed pineapple, drained
• 1/4 teaspoon vanilla extract
• 20 grams chopped walnuts (optional)
• 1 tablespoon powdered sugar (for dusting)

Steps

1. Preheat the oven to 180°C (350°F) and grease a small cake pan.
2. In a mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
3. In another bowl, whisk together the vegetable oil, egg, grated carrot, crushed pineapple, and vanilla extract until well blended.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the chopped walnuts.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Once cooled, dust the top with powdered sugar before serving.

Nutrition

• Calories: 290
• Protein: 4 g
• Carbs: 39 g
• Fiber: 2 g
• Sugar: 18 g
• Sodium: 150 mg
• Cholesterol: 20 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from carrots and pineapple.
• Contains healthy fats from walnuts, beneficial for heart health.

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