Ultra moist carrot cake with pineapple and cream cheese frosting for a tropical twist.

Scale

2 cups grated carrots

1 cup crushed pineapple

2 cups flour

3 eggs

3/4 cup sugar

1/2 cup brown sugar

3/4 cup oil

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

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1. Preheat oven to 180°C and prepare pan.

2. Mix oil, eggs, sugar, and vanilla.

3. Add carrots and pineapple.

4. Combine dry ingredients separately.

5. Mix wet and dry ingredients.

6. Pour into pan and bake 40–50 minutes.

7. Cool and frost.

Do not overdrain pineapple.

Use fresh carrots.

Cool before frosting.

Store in fridge.