Description
A tropical twist on classic carrot cake, featuring juicy pineapple, shredded carrots, and a creamy frosting for a moist and flavorful dessert.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For frosting: 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In another bowl, beat the oil, sugar, eggs, and vanilla extract until well combined.
- Stir in the grated carrots and crushed pineapple.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Spread the frosting over the cooled cake and refrigerate for at least 1 hour before serving.
Notes
This cake can be stored in the refrigerator for up to 5 days. Add chopped nuts or coconut for extra texture if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: Hawaiian
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g