Hawaiian Pineapple Carrot Cream Cake
A tropical delight combining the refreshing flavors of pineapple and the wholesome goodness of carrots for a moist and delightful cake topped with creamy frosting.
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1¼ cups granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 1 cup vegetable oil
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
For the frosting
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, combine granulated sugar, brown sugar, and eggs. Beat with an electric mixer on medium speed until smooth and well-combined.
- Slowly add the vegetable oil into the sugar mixture, mixing until fully incorporated.
- Gradually add the dry ingredient mixture into the wet mixture, stirring well until just combined.
- Gently fold in the grated carrots, crushed pineapple, and walnuts (if using) until everything is evenly distributed.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Serving
- Once cooled, frost the top of one cake layer with cream cheese frosting, place the other layer on top, and frost the top and sides. Decorate as desired and enjoy!
Notes
For optimal flavor, use fresh crushed pineapple; if using canned, drain it thoroughly. If you prefer a less sweet cake, you can reduce the sugar slightly without compromising taste. Ensure carrots are grated finely for a more tender crumb. Store the cake wrapped in plastic wrap or in an airtight container for 5 to 7 days in the refrigerator.