Hawaiian Pineapple Carrot Cream Cake
A delightful dessert that combines the sweet essence of fresh pineapple and grated carrots, topped with a creamy frosting—perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts Optional
- 1 teaspoon vanilla extract
Frosting Ingredients
- 8 oz softened cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar For sweetness
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk until well mixed.
- In another bowl, whisk together the eggs and vegetable oil. Then, add the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract.
- Pour the wet mixture into the dry ingredients, folding gently using a spatula until just combined. Avoid overmixing.
- Divide the batter between the prepared pans and smooth the tops.
Baking
- Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick in the center.
- Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
- Beat together the softened cream cheese, unsalted butter, powdered sugar, and remaining vanilla extract until smooth and creamy.
Assembly
- Once the cakes are completely cooled, place one layer on a serving plate and frost the top with a generous scoop of frosting. Add the second layer and frost the top and sides.
- Slice and serve with pride, enjoying each bite of this delicious dessert.
Notes
Can be served on various occasions; pairs beautifully with tea. For a lighter option, omit the frosting or sprinkle powdered sugar on top. Ensure to let cakes cool before frosting.