Hawaiian Carrot Pineapple Cake
Directions
- 1Preheat your oven to 350°F.
- 2Grease and line two 8-inch round cake pans with parchment paper.
- 3In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- 4In another bowl, beat the sugar, eggs, vegetable oil, and vanilla until smooth and slightly thickened.
- 5Fold in the grated carrots and drained crushed pineapple.
- 6Gently mix the dry ingredients into the wet ingredients until just combined.
- 7Fold in the walnuts if using.
- 8Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- 9Let the cakes cool completely before frosting.
- 10For the cream cheese frosting, beat the softened cream cheese and butter until smooth and creamy.
- 11Add powdered sugar and vanilla, and beat until thick and fluffy.
- 12Frost between the layers, then cover the top and sides generously.
- 13For that bakery-style finish, let some frosting softly swoop and drip over the edges.
- 14Garnish with pineapple chunks and a sprinkle of shredded carrots for that beautiful Hawaiian Carrot Pineapple Cake look.
- 15Chill slightly before slicing for clean, thick layers then serve and watch it disappear.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, well drained
- 0.5 cup chopped walnuts
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pineapple chunks
- Shredded carrots
Equipment
oven8-inch round cake pansparchment paperlarge bowlwhisk
Tips
- Make sure the pineapple is well drained so the cake stays fluffy, not soggy.
- Do not overmix the batter.
- Chill slightly before slicing for clean, thick layers.
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