Hawaiian Carrot Pineapple Cake

30 mins
Serves 12
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Directions

  1. 1Preheat your oven to 350°F.
  2. 2Preheat your oven to 350°F.
  3. 3Preheat your oven to 350°F.
  4. 4Grease and line two 8-inch round cake pans with parchment paper.
  5. 5Grease and line two 8-inch round cake pans with parchment paper.
  6. 6Grease and line two 8-inch round cake pans with parchment paper.
  7. 7In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  8. 8In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  9. 9In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  10. 10In another bowl, beat the sugar, eggs, vegetable oil, and vanilla until smooth and slightly thickened.
  11. 11In another bowl, beat the sugar, eggs, vegetable oil, and vanilla until smooth and slightly thickened.
  12. 12In another bowl, beat the sugar, eggs, vegetable oil, and vanilla until smooth and slightly thickened.
  13. 13Fold in the grated carrots and drained crushed pineapple.
  14. 14Fold in the grated carrots and drained crushed pineapple.
  15. 15Fold in the grated carrots and drained crushed pineapple.
  16. 16Gently mix the dry ingredients into the wet ingredients until just combined.
  17. 17Gently mix the dry ingredients into the wet ingredients until just combined.
  18. 18Gently mix the dry ingredients into the wet ingredients until just combined.
  19. 19Fold in the walnuts if using.
  20. 20Fold in the walnuts if using.
  21. 21Fold in the walnuts if using.
  22. 22Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  23. 23Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  24. 24Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  25. 25Let the cakes cool completely before frosting.
  26. 26Let the cakes cool completely before frosting.
  27. 27Let the cakes cool completely before frosting.
  28. 28For the cream cheese frosting, beat the softened cream cheese and butter until smooth and creamy.
  29. 29For the cream cheese frosting, beat the softened cream cheese and butter until smooth and creamy.
  30. 30For the cream cheese frosting, beat the softened cream cheese and butter until smooth and creamy.
  31. 31Add powdered sugar and vanilla, and beat until thick and fluffy.
  32. 32Add powdered sugar and vanilla, and beat until thick and fluffy.
  33. 33Add powdered sugar and vanilla, and beat until thick and fluffy.
  34. 34Frost between the layers, then cover the top and sides generously.
  35. 35Frost between the layers, then cover the top and sides generously.
  36. 36Frost between the layers, then cover the top and sides generously.
  37. 37For that bakery-style finish, let some frosting softly swoop and drip over the edges.
  38. 38For that bakery-style finish, let some frosting softly swoop and drip over the edges.
  39. 39For that bakery-style finish, let some frosting softly swoop and drip over the edges.
  40. 40Garnish with pineapple chunks and a sprinkle of shredded carrots for that beautiful Hawaiian Carrot Pineapple Cake look.
  41. 41Garnish with pineapple chunks and a sprinkle of shredded carrots for that beautiful Hawaiian Carrot Pineapple Cake look.
  42. 42Garnish with pineapple chunks and a sprinkle of shredded carrots for that beautiful Hawaiian Carrot Pineapple Cake look.
  43. 43Chill slightly before slicing for clean, thick layers then serve and watch it disappear.
  44. 44Chill slightly before slicing for clean, thick layers then serve and watch it disappear.
  45. 45Chill slightly before slicing for clean, thick layers then serve and watch it disappear.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1.5 cups granulated sugar
  • 1.5 cups granulated sugar
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 3 large eggs
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 2 cups grated carrots
  • 2 cups grated carrots
  • 1 cup crushed pineapple, well drained
  • 1 cup crushed pineapple, well drained
  • 1 cup crushed pineapple, well drained
  • 0.5 cup chopped walnuts
  • 0.5 cup chopped walnuts
  • 0.5 cup chopped walnuts
  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • Pineapple chunks
  • Pineapple chunks
  • Pineapple chunks
  • Shredded carrots
  • Shredded carrots
  • 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.