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Hawaiian Carrot Pineapple Cake

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A vibrant and tropical twist on classic carrot cake, this gluten-free Hawaiian Carrot Pineapple Cake is moist and packed with flavor.

Ingredients

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  • 2 cups all-purpose gluten-free flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped walnuts (optional)
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  3. Mix the vegetable oil and eggs in another bowl until well blended. Add the grated carrots and crushed pineapple.
  4. Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in the walnuts, if using.
  5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  7. Beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
  8. Frost the top of one layer, place the second layer on top, and frost the top and sides of the cake. Enjoy!

Notes

Ensure all ingredients are certified gluten-free. Check labels for hidden gluten to maintain safety.

Nutrition

Find it online: https://www.glutenfreez.com/hawaiian-carrot-pineapple-cake-2/