Description
A delightful cake combining sweet pineapple and grated carrots, topped with velvety cream cheese frosting, perfect for any gathering.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup vegetable oil
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon in a large bowl.
- Beat the eggs in another bowl, then add the vegetable oil, grated carrots, crushed pineapple, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, stirring until fully combined.
- Grease two 9-inch round cake pans and divide the batter evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to wire racks.
- Beat the cream cheese and butter together until smooth, then gradually add powdered sugar, vanilla extract, and pinch of salt.
- Frost the top of one layer, place the second layer on top, and then frost the top and sides.
- Optional: Sprinkle with shredded coconut or toasted nuts for extra flair.
Notes
Grate carrots finely for better blending in the batter. This cake can be stored in the fridge for 3-5 days and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cake, dessert, pineapple, carrot, cream cheese frosting, Hawaiian, tropical