Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting
Crushed pineapple makes this carrot cake extra moist and adds a gentle tropical sweetness to the classic cinnamon and nutmeg spice. Two tender layers are sandwiched and covered with tangy cream cheese frosting. It is a reliable cake for birthdays, Easter and potlucks.
Preparation Steps
Heat the oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans and dust with flour.
Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a large bowl.
Add the oil and eggs and stir until you have a smooth, thick batter.
Fold in the carrots, pineapple, vanilla and walnuts if using, just until evenly mixed.
Divide the batter between the pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
For the frosting, beat the cream cheese and butter until smooth, then beat in the powdered sugar and vanilla until fluffy.
Spread frosting over one layer, top with the second and cover the top and sides with the rest.
Tips & Variations
- Press the pineapple in a sieve to remove as much juice as possible, or the cake can turn dense.
- Swap the walnuts for pecans or shredded coconut, or bake the batter in a 9 x 13 inch pan for 35 to 40 minutes.
- Because of the cream cheese frosting, keep the cake covered in the fridge for up to 4 days.
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