Hawaiian Carrot Pineapple Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple with juice
- 2 cups shredded carrots
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts optional
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup 1 stick unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: Toasted coconut or chopped nuts for garnish
Instructions
Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In another bowl, whisk together the sugars, eggs, vegetable oil, and vanilla extract until smooth.
- Add Pineapple & Carrots: Stir in the crushed pineapple (with juice) and shredded carrots.
- Combine & Fold: Gradually mix the dry ingredients into the wet ingredients. Fold in the shredded coconut and nuts (if using).
Bake the Cake
- Pour the batter into the prepared pan(s) and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
Make the Frosting
- In a large bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
Frost and Serve
- Spread the frosting over the cooled cake.
- Garnish with toasted coconut or chopped nuts for extra crunch.
Notes
✔ Use Fresh Carrots: Grate them yourself for better texture and flavor.
✔ Avoid Overmixing: Stir the batter until just combined to keep the cake light.
✔ For Extra Moisture: Substitute half the oil with unsweetened applesauce.
✔ Customize the Flavor: Add ground ginger or allspice for a warm, spiced kick.
✔ Toasted Coconut: Toasting the coconut enhances its nutty flavor—simply bake at 350°F for 5-7 minutes, stirring occasionally.
✔ Avoid Overmixing: Stir the batter until just combined to keep the cake light.
✔ For Extra Moisture: Substitute half the oil with unsweetened applesauce.
✔ Customize the Flavor: Add ground ginger or allspice for a warm, spiced kick.
✔ Toasted Coconut: Toasting the coconut enhances its nutty flavor—simply bake at 350°F for 5-7 minutes, stirring occasionally.