Hawaiian Carrot Pineapple Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
250 g all-purpose flour
02 -
10 g baking powder
03 -
5 g baking soda
04 -
2 g ground cinnamon
05 -
3 g fine salt
06 -
300 g granulated sugar
07 -
3 large eggs
08 -
240 ml vegetable oil
09 -
10 ml vanilla extract
10 -
220 g carrots, finely grated
11 -
150 g crushed pineapple, well drained
12 -
60 g walnuts, chopped
→ Frosting and Garnish
13 -
225 g cream cheese, softened
14 -
115 g unsalted butter, softened
15 -
240 g powdered sugar
16 -
5 ml vanilla extract
17 -
Pineapple chunks, for garnish
18 -
Shredded carrots, for garnish
# Instructions:
01 -
Heat oven to 175°C. Grease and flour a 23 x 33 cm rectangular baking pan.
02 -
Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
03 -
In a large bowl, beat granulated sugar, eggs, vegetable oil, and vanilla extract until homogenous and smooth.
04 -
Gradually add the dry mixture into the wet mixture, stirring until just blended.
05 -
Fold in grated carrots, drained crushed pineapple, and, if using, chopped walnuts until evenly distributed.
06 -
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.
07 -
Beat softened cream cheese and butter until creamy. Add powdered sugar and vanilla extract and continue to beat until smooth and fluffy.
08 -
Spread cream cheese frosting evenly over the cooled cake. Garnish with pineapple chunks and shredded carrots as desired.