Hawaiian Carrot Pineapple Cake
Ingredients:
Cake Base:
- 250 g all-purpose flour
- 10 g baking powder
- 5 g baking soda
- 2 g ground cinnamon
- 3 g fine salt
- 300 g granulated sugar
- 3 large eggs
- 240 ml vegetable oil
- 10 ml vanilla extract
- 220 g carrots, finely grated
- 150 g crushed pineapple, well drained
- 60 g walnuts, chopped (optional)
Frosting and Garnish:
- 225 g cream cheese, softened
- 115 g unsalted butter, softened
- 240 g powdered sugar
- 5 ml vanilla extract
- Pineapple chunks, for garnish
- Shredded carrots, for garnish
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, beat the sugar, eggs, vegetable oil, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
5. Fold in the grated carrots, crushed pineapple, and chopped walnuts if using.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely in the pan on a wire rack.
9. For the frosting, beat the softened cream cheese and unsalted butter together until smooth and creamy.
10. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
11. Spread the frosting evenly over the cooled cake.
12. Garnish with pineapple chunks and shredded carrots before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 380 kcal | Servings: 12 servings
Tips:
Ensure the pineapple is well-drained to prevent a soggy cake.
Use freshly grated carrots for the best texture and flavor.