📝 Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch tube or bundt cake pan. 🌡️
Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. 🌾
Mix the eggs and brown sugar in a large bowl until well combined. Add the yogurt (or mayonnaise) and undrained pineapple, mixing thoroughly. 🥣
Gradually incorporate the dry ingredients into the wet mixture, stirring just until blended. 🌾
Fold in the shredded carrots and chopped walnuts. 🥕
Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. 🍰
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting. ❄️
Frost with your favorite cream cheese icing and garnish with toasted coconut, if desired. 🥥
Preparation time: 20 minutes
Cooking Time: 50-60 minutes
Servings: 10-12
Calories: Approximately 300 per serving
Notes 💡:
◻️ For a more tropical twist, add 1/2 cup of shredded coconut to the batter. 🥥
◻️ Store leftovers in an airtight container in the refrigerator for up to 5 days. 🥶
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