Hawaiian Carrot Pineapple Cake

 

 

 

 

 

 

 

 

 

 

 

Ingredients
→ Cake Base
250 g all-purpose flour
10 g baking powder
5 g baking soda
2 g ground cinnamon
3 g fine salt
300 g granulated sugar
3 large eggs
240 ml vegetable oil
10 ml vanilla extract
220 g carrots, finely grated
150 g crushed pineapple, well drained
60 g walnuts, chopped (optional)
→ Frosting and Garnish
225 g cream cheese, softened
115 g unsalted butter, softened
240 g powdered sugar
5 ml vanilla extract
Pineapple chunks, for garnish
Shredded carrots, for garnish

Instructions

Heat oven to 175°C. Grease and flour a 23 x 33 cm rectangular baking pan.
Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
In a large bowl, beat granulated sugar, eggs, vegetable oil, and vanilla extract until homogenous and smooth.
Gradually add the dry mixture into the wet mixture, stirring until just blended.
Fold in grated carrots, drained crushed pineapple, and, if using, chopped walnuts until evenly distributed.
Transfer batter to the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean. Allow cake to cool completely in the pan.
For the frosting, beat softened cream cheese and butter until creamy. Add powdered sugar and vanilla extract and continue to beat until smooth and fluffy.
Spread cream cheese frosting evenly over the cooled cake. Garnish with pineapple chunks and shredded carrots as desired.