Hawaiian Carrot Pineapple Cake
A moist tropical carrot cake made with pineapple, warm spices, and cream cheese frosting.
Equipment
- Mixing bowls
- Whisk
- Spatula
- 9-inch cake pans
- cooling rack
- Electric mixer
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 1/4 cups brown sugar
- 1/3 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely shredded carrots
- 1 cup crushed pineapple well drained
- 1 cup chopped walnuts
- 1/2 cup shredded coconut
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
- 1 pinch salt for frosting
Instructions
- Preheat the oven to 350°F and grease two 9-inch cake pans or one 9x13-inch pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
- In a larger bowl, mix the oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and stir just until combined.
- Fold in the carrots, pineapple, walnuts, and coconut.
- Divide the batter into the prepared pans and bake until a toothpick comes out clean, about 30 to 40 minutes for layers or 40 to 50 minutes for a 9x13 pan.
- Cool the cake completely before frosting.
- Beat the cream cheese, butter, powdered sugar, vanilla, and salt until fluffy, then spread over the cooled cake.
Notes
- Drain the pineapple well for the best texture.
- Use room-temperature dairy for smoother frosting.
- Chill the frosted cake before slicing for cleaner pieces.