Hawaiian Carrot Pineapple Cake (Print Version)
Tropical carrot cake with pineapple, walnuts, and rich cream cheese frosting for ultimate moistness.
# Ingredients:
→ Cake Base
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon ground cinnamon
05 -
1/2 teaspoon fine salt
06 -
1 1/2 cups granulated sugar
07 -
3 large eggs
08 -
1 cup vegetable oil
09 -
2 teaspoons vanilla extract
10 -
2 cups carrots, finely grated
11 -
1 cup crushed pineapple, well drained
12 -
1/2 cup walnuts, chopped (optional)
→ Frosting and Garnish
13 -
8 ounces cream cheese, softened
14 -
1/2 cup unsalted butter, softened
15 -
2 cups powdered sugar
16 -
1 teaspoon vanilla extract
17 -
Pineapple chunks, for garnish
18 -
Shredded carrots, for garnish
# Steps:
01 -
Preheat oven to 350°F. Grease and flour a 9 x 13 inch rectangular baking pan.
02 -
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
03 -
In a large bowl, beat granulated sugar, eggs, vegetable oil, and vanilla extract together until the mixture is fully blended and smooth.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots, drained crushed pineapple, and optional chopped walnuts to ensure even distribution.
05 -
Pour the batter into the prepared baking pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
06 -
Beat softened cream cheese and unsalted butter together until creamy and smooth. Add powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
07 -
Spread the prepared cream cheese frosting evenly over the cooled cake. Garnish with pineapple chunks and shredded carrots as desired.
# Notes:
01 -
For best texture, ensure the crushed pineapple is thoroughly drained to prevent excess moisture in the cake.