Moist and Flavorful Carrot Pineapple Cake

Introduction:
Enjoy the perfect combination of sweet and tangy flavors with this Moist Carrot Pineapple Cake! Packed with shredded carrots, juicy pineapple, and crunchy nuts, this cake is incredibly moist and naturally sweet. The addition of raisins and warm spices makes every bite rich and satisfying. Ideal for breakfast, snacks, or as a wholesome dessert, this cake is both delicious and nutritious!

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil or melted butter
• 3/4 cup brown sugar (or granulated sugar)
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple (drained)
• 1/2 cup raisins
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine Wet Ingredients:
   • In a large bowl, beat together the oil (or melted butter) and sugar until well combined.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the vanilla extract.
4. Fold in Carrots and Pineapple:
   • Gently fold in the grated carrots and crushed pineapple.
5. Add Mix-Ins:
   • Stir in the raisins and chopped nuts (if using) until evenly distributed.
6. Bake the Cake:
   • Pour the batter into the prepared cake pan.
   • Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Serve and Enjoy:
   • Slice and serve as is, or optionally, top with cream cheese frosting for extra indulgence.