Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze is a must-try!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 ½ cups granulated sugar
- ½ cup brown sugar (packed)
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1 cup crushed pineapple (drained, reserve 2 tbsp juice)
- 1 cup shredded sweetened coconut
- 1 cup chopped walnuts or pecans
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 3–4 tbsp pineapple juice (adjust for desired consistency)
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or a 9×13 pan).
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, beat together sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Fold in grated carrots, crushed pineapple, and shredded coconut.
- Gradually add dry ingredients into wet ingredients, mixing until just combined.
- Stir in chopped nuts.
- Divide batter into prepared pans and bake 35–40 minutes, or until a toothpick inserted comes out clean.
- Let cool in pans for 10 minutes, then transfer to wire rack to cool completely.
- Beat cream cheese until smooth.
- Add powdered sugar, pineapple juice, and vanilla. Mix until creamy and pourable. (Add more juice if needed for thinner glaze.)
- Place one cake layer on a plate, drizzle glaze over the top.
- Add the second layer and pour glaze generously over, letting it drip down the sides.
- Garnish with grated carrots, pineapple chunks, and nuts.
Find it online: https://www.receipster.com/moist-hawaiian-carrot-pineapple-cake/