Description
For the Cake:
2 cups all-purpose flour
1 ½ tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
¾ cup vegetable oil
¾ cup granulated sugar
¾ cup brown sugar, packed
3 large eggs
2 tsp vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
½ cup shredded coconut
½ cup chopped macadamia nuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Directions:
Preheat Oven & Prep Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Prepare Wet In a separate large bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Combine: Gradually mix dry into wet . Fold in carrots, pineapple, coconut, and macadamia nuts.
Bake: Divide batter evenly between cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Make Frosting: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, mixing until smooth.
Assemble & Serve: Spread frosting between cake layers and over the top. Garnish with extra nuts or coconut if desired.
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Kcal: 420 per slice Servings: 12 slices
