Hawaiian Carrot Pineapple Cake 🍍🥕🍰
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
3 large eggs
1 cup finely grated carrots (about 2 medium carrots)
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
8 oz (225 g) cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Preparation Steps:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan or two 8-inch round cake pans.
Prepare the Cake Batter:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil until smooth.
Add eggs one at a time, beating well after each addition.
Gradually mix in the dry ingredients until just combined.
Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped nuts (if using).
Bake:
Pour the batter into the prepared cake pan(s).
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Cream Cheese Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, beating until well combined.
Stir in vanilla extract.
Frost the Cake:
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, spread the cream cheese frosting evenly over the cake.
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
0 Comments