Description
A delightful tropical cake combining the flavors of carrots and pineapple, topped with a creamy frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 cup vegetable oil
- 1 cup sugar
- ½ cup brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 cups grated carrots
- 1½ cups crushed pineapple, drained
- ½ cup walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
Instructions
- Preheat oven to 175°C (350°F). Grease two 8-inch pans.
- Whisk together the dry ingredients.
- In another bowl, mix the oil, sugars, eggs, and vanilla.
- Combine the wet and dry ingredients.
- Add the grated carrots, crushed pineapple, nuts, and coconut.
- Bake for 30–35 minutes. Cool completely.
- For the frosting, beat cream cheese and butter until creamy.
- Add powdered sugar, vanilla, and pineapple juice, and beat until smooth.
- Layer the cake, spread frosting, and decorate with carrot shreds, pineapple bits, and coconut.
Notes
- Ensure the crushed pineapple is well-drained to prevent excess moisture in the cake.
- You can substitute nuts and coconut as per your preference or dietary needs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg