Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze Is a Must-Try!
INGREDIENTS
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2 cups all-purpose flour
2 cups all-purpose flour
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2 tsp baking soda
2 tsp baking soda
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2 tsp baking powder
2 tsp baking powder
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1 tsp salt
1 tsp salt
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2 tsp ground cinnamon
2 tsp ground cinnamon
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½ tsp ground nutmeg
½ tsp ground nutmeg
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½ tsp ground ginger
½ tsp ground ginger
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1 ½ cups granulated sugar
1 ½ cups granulated sugar
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½ cup brown sugar (packed)
½ cup brown sugar (packed)
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1 cup vegetable oil (or melted coconut oil)
1 cup vegetable oil (or melted coconut oil)
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4 large eggs (room temperature)
4 large eggs (room temperature)
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2 tsp vanilla extract
2 tsp vanilla extract
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2 cups grated carrots (about 3 medium carrots)
2 cups grated carrots (about 3 medium carrots)
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1 cup crushed pineapple (drained, reserve 2 tbsp juice)
1 cup crushed pineapple (drained, reserve 2 tbsp juice)
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1 cup shredded sweetened coconut
1 cup shredded sweetened coconut
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1 cup chopped walnuts or pecans
1 cup chopped walnuts or pecans
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4 oz cream cheese (softened)
4 oz cream cheese (softened)
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1 cup powdered sugar
1 cup powdered sugar
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3– 4 tbsp pineapple juice (adjust for desired consistency)
3 to 4 tbsp pineapple juice (adjust for desired consistency)
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½ tsp vanilla extract
½ tsp vanilla extract
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