For extra flavor, add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the batter. To make cupcakes, line a muffin tin with cupcake liners and fill each liner about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. If you don't have walnuts, pecans or another nut can be substituted. Ensure the pineapple is well-drained if you prefer a less moist cake. Alternatively, reserve some of the juice to brush over the cooled cake layers for added moisture.
Terry Lind
Aug 17, 2024This recipe is so easy and the cake is incredibly moist! I added a cream cheese frosting and it was a hit at my party.
Zachery Torp
Jul 23, 2024The pineapple is a game changer! I never thought to add it to carrot cake, but it adds so much flavor and moisture.
Telly Kutch
May 10, 2024I made this into cupcakes and they were perfect for a bake sale. Everyone loved them!
Lenore Mcglynn
Feb 22, 2024A great base recipe! I added some raisins and shredded coconut for extra texture and it turned out amazing.