Hawaiian Carrot Pineapple Cake (Print Version)
Sweet carrot and pineapple cake topped with creamy frosting and optional nuts or coconut.
# Ingredients:
→ Cake Batter
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1 cup vegetable oil
08 -
4 large eggs
09 -
2 cups finely grated carrots
10 -
1 cup crushed pineapple, well drained
11 -
1 teaspoon vanilla extract
→ Frosting
12 -
8 ounces cream cheese, softened
13 -
1/2 cup unsalted butter, softened
14 -
3 cups powdered sugar
# Steps:
01 -
Preheat oven to 350°F (177°C). Grease a 9x13 inch baking dish or two 9-inch round cake pans.
02 -
In a large mixing bowl, whisk together flour, granulated sugar, baking soda, salt, ground cinnamon, and ground nutmeg until thoroughly blended.
03 -
Add vegetable oil and eggs to the dry mixture. Mix until a smooth batter forms.
04 -
Gently fold in finely grated carrots, well-drained crushed pineapple, and vanilla extract, ensuring even distribution.
05 -
Transfer batter to the prepared pan. Bake in the center of the oven for 30–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
06 -
Allow cake to cool fully in the pan before proceeding with frosting.
07 -
In a separate mixing bowl, beat softened cream cheese and unsalted butter until smooth. Gradually incorporate powdered sugar, beating until light and creamy.
08 -
Spread the prepared frosting evenly over the cooled cake using an offset spatula or knife.
09 -
Optional: Garnish with toasted coconut flakes or chopped pecans before serving if desired.
# Notes:
01 -
Ensure the pineapple is thoroughly drained to avoid excess moisture in the cake. For best flavor, use freshly grated carrots rather than pre-shredded.