Hawaiian Carrot Pineapple Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
-
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
-
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
-
Add wet ingredients: Add the vegetable oil and eggs to the dry ingredients. Mix until well combined.
-
Add the carrots, pineapple, and vanilla: Stir in the grated carrots, drained crushed pineapple, and vanilla extract. If you're using walnuts, fold them in at this stage.
-
Divide the batter: Evenly divide the batter between the prepared cake pans.
-
Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
-
Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
-
Make the frosting: While the cakes are cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, and beat until fluffy.
-
Frost the cake: Once the cakes are completely cool, spread the cream cheese frosting over the top of one layer. Place the second layer on top and frost the top and sides of the entire cake.