Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
Mix the Wet Ingredients:
In a separate bowl, whisk together the vegetable oil and eggs until smooth.
Stir in the grated carrots, crushed pineapple, and vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
If using, fold in the chopped walnuts.
Bake the Cake:
Pour the batter into the prepared baking pan(s). Smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Frost:
Allow the cake to cool completely in the pan(s) on a wire rack.
Once cooled, spread a generous layer of cream cheese frosting over the top of the cake.
Serve and Enjoy:
Slice and serve your Hawaiian Carrot Pineapple Cake. Enjoy the tropical flavors with every bite!
Serving Suggestion:
This cake pairs wonderfully with a cup of coffee or tea. For an extra touch, garnish with a sprinkle of chopped walnuts or a dusting of cinnamon on top of the frosting.
Prep Time: 20 minutes | Baking Time: 30-35 minutes | Total Time: 50-55 minutes
Servings: 12-16 slices
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