Hawaiian Carrot Pineapple Cake 

Ingredients:

For the cake:

– 2 cups all-purpose flour

– 1 ½ teaspoons baking powder

– 1 teaspoon baking soda

– ½ teaspoon salt

– 2 teaspoons ground cinnamon

– 1 ½ cups granulated sugar

– 3 large eggs

– 1 cup vegetable oil

– 1 teaspoon vanilla extract

– 1 cup grated carrots (about 2 medium carrots)

– 1 cup crushed pineapple, drained

– ½ cup shredded coconut

– ½ cup chopped walnuts or pecans (optional)

For the cream cheese frosting:

– 8 oz cream cheese, softened

– ½ cup unsalted butter, softened

– 4 cups powdered sugar

– 1 teaspoon vanilla extract

– 2 tablespoons milk (optional, for thinning the frosting)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, beat together the sugar, eggs, vegetable oil, and vanilla extract until smooth.

4. Add the dry ingredients to the wet ingredients and mix until just combined.

5. Stir in the grated carrots, crushed pineapple, coconut, and nuts (if using).

6. Divide the batter evenly between the prepared cake pans.

7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

8. Remove the cakes from the oven and let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

9. For the cream cheese frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, 1 cup at a time, and beat until smooth and fluffy. Stir in the vanilla extract.

10. Once the cakes are completely cool, frost the top of one layer with the cream cheese frosting. Place the second layer on top and frost the entire cake.

11. Garnish with additional chopped nuts or shredded coconut, if desired.

12. Slice and enjoy!

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 1 hour

Kcal: 450 kcal per slice | Servings: 10 servings