Hawaiian Carrot Pineapple Cake

Time Breakdown:

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 12 servings

Ingredients:

For the Cake:

2 cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

¾ cup vegetable oil

1 cup granulated sugar

½ cup brown sugar

3 large eggs

1 teaspoon vanilla extract

2 cups grated carrots

1 cup crushed pineapple (drained)

½ cup shredded coconut

½ cup chopped walnuts (optional)

For the Cream Cheese Frosting:

8 ounces cream cheese (softened)

½ cup unsalted butter (softened)

2 cups powdered sugar

1 teaspoon vanilla extract

Instructions:

Preheat oven to 350°F and grease a 9x13-inch baking pan.

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.

In another bowl, mix vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in grated carrots, crushed pineapple, shredded coconut, and walnuts (if using).

Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool completely.

For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until fluffy.

Spread frosting over the cooled cake before serving.

Enjoy your Hawaiian Carrot Pineapple Cake.

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