Hawaiian Carrot Pineapple Cake
Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
1 cup chopped macadamia nuts (optional)
1 cup shredded coconut (optional)
Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons pineapple juice (from the can)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. You can also line it with parchment paper for easier removal.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate large bowl, cream together the sugar and oil until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Gently fold in the grated carrots, drained crushed pineapple, macadamia nuts (if using), and shredded coconut (if using).
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool completely in the pan before frosting.
9. While the cake is cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and then add the pineapple juice, a tablespoon at a time, until you reach your desired consistency.
10. Once the cake is completely cool, frost the top evenly with the cream cheese frosting.