Hawaiian Pineapple Carrot Cream Cake
A delightful dessert with layers of sweet pineapple and finely grated carrots, topped with rich cream cheese frosting.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1 cup vegetable oil
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts optional
- 1 teaspoon vanilla extract
For the Frosting
- 8 oz softened cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, whisk together the eggs and vegetable oil until combined. Then, mix in the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
- Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
- Beat together the softened cream cheese, unsalted butter, powdered sugar, and a splash of vanilla extract until smooth and creamy.
- Once cooled, frost the top of one layer of the cake, place the second layer on top, then frost the top and sides of the entire cake.
Serving
- Slice and serve your Hawaiian Pineapple Carrot Cream Cake.
Notes
Tips: Ensure ingredients are at room temperature for better mixing. Reserve some pineapple juice for added flavor if desired. Can add coconut flakes for a tropical twist. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.