Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple, with juice
- 3 eggs
- 1 cup vegetable oil
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Optional: 1 cup shredded coconut
- Optional: 1 cup chopped walnuts or pecans
- For frosting: 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine eggs, oil, and sugar; whisk until blended.
- Add grated carrots and crushed pineapple (with juice) to the mixture.
- Stir in flour, cinnamon, and baking powder. Add coconut or nuts if desired.
- Pour the batter into a greased pan.
- Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool before frosting.
- For frosting, mix cream cheese, butter, vanilla, powdered sugar, and salt until smooth.
- Frost the cooled cake, keeping it cool after frosting to set the icing.
Notes
To enhance flavor, consider baking the cake a day in advance. It helps flavors meld together. For serving, enjoy with coffee for breakfast or ice cream for dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian