HAWAIIAN CARROT PINEAPPLE CAKE
This Hawaiian Carrot Pineapple Cake is moist, flavorful, and packed with tropical sweetness. Made with fresh carrots and crushed pineapple, it’s topped with a creamy cream cheese frosting — perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1 8 oz can crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans optional
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Prepare Wet Ingredients:
- In a large bowl, beat sugar, oil, and eggs until smooth. Stir in grated carrots, crushed pineapple, and vanilla.
Combine:
- Gradually add dry ingredients to the wet mixture, stirring just until combined. Fold in nuts if using.
Bake:
- Pour batter into prepared pan. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Make Frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
Frost Cake:
- Spread frosting evenly over cooled cake. Slice and serve.
Notes
- Make Ahead: The cake can be baked a day ahead and frosted before serving.
- Customizing the Flavor: Add shredded coconut for extra tropical flair.
- Serving Suggestions: Serve with a cup of tea or coffee for a delightful dessert experience.
- Allergy-Friendly Options: Omit nuts or substitute with seeds for nut-free version.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days.