A delightful cake combining the flavors of pineapple and carrot, topped with a creamy frosting.
Author:Jessica
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:Hawaiian
Diet:Vegetarian
Ingredients
Scale
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
1/2 teaspoon ground nutmeg
1 cup vegetable oil
4 large eggs
2 cups grated carrots (about 4 medium carrots)
1 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
1/2 cup shredded coconut (optional)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (more if needed for consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine the vegetable oil and eggs, whisking until well blended. Stir in the grated carrots, crushed pineapple, and optional walnuts and coconut.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. If the frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake.
Notes
For added flavor, consider adding a teaspoon of coconut extract to the frosting.
You can substitute the walnuts with pecans or omit them entirely for a nut-free version.
For a tropical twist, garnish the cake with additional shredded coconut or pineapple slices on top before serving.