Description
A moist carrot cake infused with tropical pineapple, topped with creamy frosting for a Hawaiian twist.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat sugar, oil, and eggs until well combined.
- Add grated carrots, crushed pineapple, and walnuts to the wet mixture.
- Gradually mix in the dry ingredients until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- For the frosting, beat cream cheese and butter until smooth, then add powdered sugar and vanilla extract.
- Frost the cooled cake and refrigerate for at least 1 hour before serving.
Notes
Ensure carrots are freshly grated for best texture. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: Hawaiian
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g