Hawaiian Carrot Pineapple Cake Recipe
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You are going to make this over and over again, Hawaiian carrots pineapple cake
Hawaiian Carrot Pineapple Cake
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Cream cheese frosting
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. 
Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using).
Divide the batter evenly between the prepared cake pans. 
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. 
Once the cakes are cool, frost them with cream cheese frosting.
Notes:
For a nut-free option, omit the walnuts.
Ensure the pineapple is well-drained to avoid excess moisture.
Hawaiian Carrot Pineapple Cake
Ingredients: 2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 cup vegetable oil 4 large eggs 2 cups grated carrots 1 cup crushed pineapple, drained 1 teaspoon vanilla extract 1/2 cup chopped walnuts (optional) Cream cheese frosting Instructions: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add the vegetable oil and eggs to the dry ingredients, and mix until well combined. Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using). Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Once the cakes are cool, frost them with cream cheese frosting. Notes: For a nut-free option, omit the walnuts. Ensure the pineapple is well-drained to avoid excess moisture.
Source: Pinterest
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yummy it’s on the list, I could lick the screen it looks that delicious.
