Hawaiian Carrot Pineapple Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking soda
03 -
½ teaspoon salt
04 -
2 teaspoons ground cinnamon
05 -
½ teaspoon nutmeg
06 -
1 ½ cups granulated sugar
07 -
1 cup vegetable oil
08 -
4 large eggs
09 -
2 teaspoons vanilla extract
10 -
2 cups grated carrots
11 -
1 cup crushed pineapple, drained
12 -
½ cup shredded sweetened coconut
13 -
½ cup chopped walnuts or pecans (optional)
→ Cream Cheese Frosting
14 -
8 oz (225g) cream cheese, softened
15 -
½ cup unsalted butter, softened
16 -
2 teaspoons vanilla extract
17 -
3 cups powdered sugar, sifted
18 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
02 -
In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat together sugar, oil, eggs, and vanilla until smooth. Add dry ingredients to wet ingredients and stir until just combined. Fold in carrots, pineapple, coconut, and nuts if using.
03 -
Pour batter into the prepared pan. Bake for 35–40 minutes (or 30–35 minutes for round pans), until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
04 -
In a mixing bowl, beat cream cheese and butter until creamy. Add vanilla and a pinch of salt. Gradually beat in powdered sugar until smooth and fluffy.
05 -
Spread frosting over the cooled cake. Optionally, top with extra chopped nuts, coconut, or pineapple pieces for decoration.
# Notes:
01 -
The cake tastes even better the next day when flavors meld together.