Hawaiian Carrot Pineapple Cake
A deliciously moist and flavorful cake that combines the sweetness of pineapple and carrots with warm spices, topped with cream cheese frosting.
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Wet ingredients
- 4 large eggs Best if at room temperature
- 2 cups grated carrots Grate finely for a smoother texture
- 1 cup crushed pineapple Press with a paper towel to remove excess moisture
- 1 cup sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Topping
- 1 batch Cream cheese frosting For topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, sugar, oil, and vanilla extract together.
- Add the grated carrots and crushed pineapple to the wet mixture.
- Gradually mix in the dry ingredients until just combined.
Baking
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Serving
- Allow the cake to cool, then frost with cream cheese frosting.
- Serve and enjoy!
Notes
This cake is best served slightly warm or at room temperature. It can be sliced into squares or wedges and served with a dollop of fresh whipped cream. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.