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Hawaiian Carrot Pineapple Cake

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A moist and flavorful Hawaiian Carrot Pineapple Cake that is gluten-free, combining the sweetness of pineapple with earthy carrots for a delightful dessert experience.

Ingredients

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  • 2 cups certified gluten-free all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut
  • 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 flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl.
  3. Combine oil, eggs, grated carrots, crushed pineapple, coconut, and vanilla in another bowl. Mix well.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Mix cream cheese and butter until smooth, then add powdered sugar and vanilla, beating until creamy for the frosting.
  9. Frost the cooled cakes with the cream cheese frosting and serve.

Notes

Ensure all ingredients are gluten-free to avoid cross-contamination. Store wrapped in plastic wrap for up to 5 days in the fridge or freeze slices for up to 3 months.

Nutrition

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