Description
Hawaiian Carrot Cake is a delightful dessert that combines the traditional flavors of carrot cake with tropical ingredients like crushed pineapple and coconut, creating a unique and moist cake.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple, well drained
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts, optional
Instructions
- Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
- Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix in the vegetable oil and eggs until well combined.
- Fold in the grated carrots, drained pineapple, vanilla, and walnuts.
- Divide the batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack and cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Place one cake layer on a serving plate, spread with frosting, then add the second layer. Frost the top and sides.
- Sprinkle with shredded coconut or chopped walnuts if desired.
Notes
- Ensure the pineapple is well drained to prevent the cake from becoming soggy.
- For a richer flavor, consider adding shredded coconut to the batter or as a decoration.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg