Hawaiian Carrot Pineapple Cake
Ingredients:
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
1 1/2 cups grated carrots about 3 medium carrots
1 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup chopped walnuts or pecans optional
For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Directions:
Preheat the oven:
Preheat your oven to 350F 175C. Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Make the cake batter:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Stir in the grated carrots, crushed pineapple, shredded coconut, and nuts if using.
Bake the cake:
Pour the batter into the prepared pan and spread it out evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Make the frosting:
In a medium bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until smooth.
Stir in the vanilla extract and a pinch of salt.
Frost the cake:
Once the cake has cooled, spread the cream cheese frosting evenly over the top.
Optionally, sprinkle with additional shredded coconut or chopped walnuts for garnish.
Prep Time: 20 minutes Cooking Time: 40 minutes Total Time: 1 hour
Kcal: 340 kcal per serving Servings: 12
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