Hawaiian Pineapple Carrot Cake (Print Version)

# Ingredients:

01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 2 teaspoons baking powder
04 - 1 1/2 teaspoons baking soda
05 - 1 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1 cup vegetable oil
10 - 4 large eggs
11 - 3 cups grated carrots
12 - 1 cup crushed pineapple, drained
13 - 2 teaspoons vanilla extract
14 - 1 cup chopped walnuts (optional)

# Instructions:

01 - Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 - Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
04 - Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using).
05 - Evenly distribute the batter between the prepared cake pans.
06 - Place in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
07 - Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
08 - Once the cakes are cool, frost them with cream cheese frosting.

# Notes:

01 - Ensure your carrots are finely grated for a smoother cake texture.
02 - Use room temperature eggs to help the batter mix more evenly.
03 - Add a teaspoon of orange zest to the batter for a citrusy twist.

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