Description
This Hawaiian Carrot Pineapple Cake blends tropical sweetness and spiced warmth in every bite, with juicy crushed pineapple, tender grated carrots, and optional coconut for extra texture—all topped with luscious cream cheese frosting. Ideal for spring gatherings or festive celebrations!
Ingredients
For the Cake:
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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1 cup granulated sugar
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1/2 cup brown sugar
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1 cup vegetable oil
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4 large eggs
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2 cups grated carrots
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1 cup crushed pineapple, drained
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1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting (recommended):
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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3 cups powdered sugar
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans.
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In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In another bowl, beat together granulated sugar, brown sugar, oil, and eggs until well combined.
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Gradually stir the wet ingredients into the dry ingredients.
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Fold in grated carrots, crushed pineapple, and shredded coconut (if using).
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Pour batter into the prepared pan(s) and spread evenly.
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Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely before frosting.
To Make the Frosting:
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In a large bowl, beat together cream cheese and butter until smooth.
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Add powdered sugar gradually, then mix in vanilla extract.
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Spread frosting evenly over the cooled cake.
Notes
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For extra flair, top the frosted cake with chopped pecans or toasted coconut.
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This cake can be made a day ahead—it gets even more flavorful with time.
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Store leftovers covered in the fridge for up to 5 days.
