Instructions:
1 Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2 In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3 In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4 Gradually add the dry ingredients to the wet ingredients mixing until just
combined. Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using).
5 Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
6 For the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract and drained crushed pineapple.
7 Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second and third layers. Frost the top and sides of the cake.
8 Decorate the top of the cake with
pineapple chunks and shredded carrots.
9 Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Enjoy your Hawaiian Carrot Pineapple Cake!
Prep Time: 30min | Cooking Time: 30min |
Total Time: lhr + chilling time
Kcal: 500 Kcal | Servings: 12 servings
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