Hawaiian Carrot Pineapple Cake (Print View)

Tender carrot-pineapple cake enriched with warm spices and topped with luscious cream cheese frosting.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup vegetable oil
02 - 1 cup granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 3 large eggs
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1 teaspoon ground cinnamon

→ Main Ingredients

11 - 2 cups finely grated carrots
12 - 1 cup crushed pineapple, drained
13 - 1/2 cup chopped walnuts

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a large mixing bowl, whisk together vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Stir in vanilla extract.
03 - Fold in grated carrots and well-drained crushed pineapple until evenly incorporated.
04 - In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
05 - Gradually fold dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
06 - Gently fold in chopped walnuts, if using.
07 - Evenly distribute batter between both prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
08 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - When cooled, apply cream cheese frosting and decorate as desired.

# Notes:

01 - Ensure pineapple is thoroughly drained to prevent excess moisture in the crumb.
02 - For best flavor, toast walnuts lightly before folding into the batter.

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