Hawaiian Carrot Pineapple Cake
This tropical twist on classic carrot cake is moist, flavorful, and topped with a creamy frosting. With the addition of pineapple and warm spices, its the perfect dessert for any occasion!
Ingredients:
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1/2 cup chopped walnuts optional
For the Cream Cheese Frosting:
Typically, a basic cream cheese frosting includes:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2-3 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat and Prepare Pans: Preheat the oven to 350F 175C. Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Add Wet Ingredients: Add the vegetable oil and eggs to the dry ingredients, mixing until the batter is smooth and well combined.
Add Carrots, Pineapple, and Walnuts: Gently fold in the grated carrots, drained crushed pineapple, vanilla extract, and walnuts if using.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frost the Cake: Once the cakes are fully cooled, generously frost with cream cheese frosting.
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories: 450 kcal per serving
Servings: 12
This Hawaiian Carrot Pineapple Cake is sure to be a crowd-pleaser with its tropical flavors and rich texture. Perfect for sharing with friends and family!