Hawaiian Carrot Pineapple Cake (Printable View)
Moist carrot and pineapple cake topped with cream cheese frosting, walnuts, and fruit garnish.
# Ingredient List:
→ Cake Base
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon ground cinnamon
05 -
1/2 teaspoon fine salt
06 -
1 1/2 cups granulated sugar
07 -
3 large eggs
08 -
1 cup vegetable oil
09 -
2 teaspoons vanilla extract
10 -
2 cups carrots, finely grated
11 -
1 cup crushed pineapple, well drained
12 -
1/2 cup walnuts, chopped (optional)
→ Frosting and Garnish
13 -
8 ounces cream cheese, softened
14 -
1/2 cup unsalted butter, softened
15 -
2 cups powdered sugar
16 -
1 teaspoon vanilla extract
17 -
Pineapple chunks, for garnish
18 -
Shredded carrots, for garnish
# Preparation Steps:
01 -
Preheat oven to 350°F (175°C) and grease and flour a 9 x 13-inch rectangular baking pan.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and fine salt until thoroughly combined.
03 -
In a large mixing bowl, beat together granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and fully homogenized.
04 -
Gradually add the dry ingredients to the wet mixture, stirring gently until just blended without overmixing.
05 -
Fold in grated carrots, well-drained crushed pineapple, and, if desired, chopped walnuts until evenly distributed in the batter.
06 -
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
07 -
In a bowl, beat softened cream cheese with unsalted butter until creamy. Add powdered sugar and vanilla extract, and continue beating until smooth and fluffy.
08 -
Evenly spread cream cheese frosting over the cooled cake, then garnish with pineapple chunks and shredded carrots as desired.
# Supplementary Details:
01 -
Ensure the pineapple is completely drained to maintain a tender crumb and prevent excess moisture.