Hawaiian Carrot Pineapple Cake
Ingredients
Cake
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- ½ cup shredded coconut optional
Frosting
- 8 oz cream cheese softened
- ½ cup halal-certified butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Cake
- Preheat the oven to 350℉ (175℃). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the sugars, oil, and eggs until smooth. Gradually add the dry ingredients, then fold in the carrots, pineapple, and coconut (if using).
- Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Frosting
- Beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla, beating until creamy.
- Frost the cooled cakes and serve.