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Carrot Cake Recipe: Cake for Any Occasion

The cashews in this recipe give it an extra boost of richness that you won’t find in the run-of-the-mill walnuts or pecans. Put a cream cheese or whipped cream frosting on this cake for a nice presentation, or eat it warm and straight out of the pan for an everyday delicious and healthful treat.

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Pineapple Cashew Carrot Cake Recipe Cake

Ingredients

2 cups (500 mL) cake flour
2 teaspoons (10 mL) ground cinnamon
1 teaspoon (5 mL) nutmeg
2 teaspoons (10 mL) baking soda
1/4 teaspoon (1.25 mL) salt
1 cup (250 mL) safflower oil
2 cups (250 mL) firmly packed golden brown sugar
4 large eggs
2 cups (500 mL) finely grated carrots
1 1/2 cup (375 mL) fresh slivered pineapple
3/4 cup (175 mL) chopped cashews

Directions

Preheat oven to 350°F (180°C).

Butter two round cake pans and set aside. Sift first five ingredients into medium bowl.

Whisk safflower oil, brown sugar, and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, pineapple, and nuts and blend well. Transfer batter to cake pans. Bake until tester inserted near center of cake comes out clean, about 40 minutes.

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