Carrot and Pineapple Cake: The Game-Changer for Your Celebrations!

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, beat the eggs and sugar together until light and fluffy. Gradually add the oil and continue to mix.

Add the grated carrots and crushed pineapple (with any juice you reserved) to the wet mixture. Stir to combine.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts and coconut if you’re using them.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the frosting:

In a large bowl, beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, mixing until fully combined. Add the vanilla extract and a pinch of salt, then beat until the frosting is smooth and fluffy.

Assemble the cake:

Once the cakes have cooled completely, place one layer on a serving platter.

Spread a layer of cream cheese frosting on top, then place the second cake layer on top.

Frost the top and sides of the entire cake with the remaining cream cheese frosting. Decorate with extra walnuts or coconut if desired.

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.