Hawaiian Carrot Pineapple Cake
A delightful and moist cake combining the tropical flavors of carrots and pineapple, perfect for celebrations or a cozy family dessert.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained Make sure to drain well to avoid sogginess.
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional) Toast for added texture if desired.
Frosting
- 1 batch cream cheese frosting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Combining Ingredients
- Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
- Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts if using.
Baking
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Once the cakes are cool, frost them with cream cheese frosting.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for about a week. Bring to room temperature before serving for the best flavor. Consider adding crushed coconut or different nuts for variations.