Hawaiian Carrot Pineapple Cake
This soft carrot pineapple cake is packed with tropical flavor, warm spices, crunchy walnuts, and finished with creamy cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American / Tropical-Inspired
- Diet: Vegetarian
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
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts
Cream cheese frosting (for topping)
Instructions
Prepare the Oven and Pans
Preheat oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Combine the Wet Ingredients
Add the vegetable oil and eggs to the dry ingredients. Mix until fully combined and smooth.
Add the Fruits and Nuts
Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts until evenly distributed.
Bake the Cake
Divide the batter evenly between the prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes
Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frost the Cake
Once fully cooled, frost the cake layers with cream cheese frosting and assemble.
Notes
Make sure to drain the pineapple well to prevent the cake from becoming too moist.
Toasted walnuts add extra flavor and crunch.
You can bake this cake in a 9×13-inch pan instead of two round pans if preferred.
Store leftover cake in the refrigerator for up to 4 days.
Find it online: https://allrecipesmade.com/hawaiian-carrot-pineapple-cake/
