Hawaiian Carrot Pineapple Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Add Wet Ingredients:
To the dry ingredients, add the vegetable oil and eggs. Mix well until fully combined.

Add Carrots and Pineapple:
Stir in the grated carrots, drained crushed pineapple, vanilla extract, and chopped walnuts (if using).

Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cakes:
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Frost the Cake:
Once the cakes are completely cooled, frost them generously with cream cheese frosting.

Serving and Storage Tips