Description
Creating a Hawaiian Carrot Pineapple Cake is your ticket to a tropical getaway right from your kitchen. This moist and flavorful cake marries the sweetness of crushed pineapple with the earthiness of shredded carrots, making it an ideal dessert for celebrations or casual family gatherings. Topped with a luscious cream cheese frosting, this cake is sure to impress your guests and leave them craving more. Perfect for birthdays, potlucks, or simply as a special treat, this delightful dessert will transport your taste buds to paradise with each slice.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup shredded carrots
- 1 cup crushed pineapple, drained
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk (optional, for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In one bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat granulated sugar and eggs until smooth; then stir in vegetable oil.
- Mix in shredded carrots and crushed pineapple to the wet mixture.
- Gradually add dry ingredients to the wet mixture until just combined.
- Pour batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 34g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg