Hawaiian Carrot Pineapple Cake (Print Version)
Moist tropical cake with carrots, pineapple and coconut, topped with creamy frosting for a delicious island-inspired dessert.
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour
02 -
2 tsp baking powder
03 -
1 tsp baking soda
04 -
1 tsp cinnamon
05 -
½ tsp nutmeg
06 -
½ tsp salt
07 -
1 cup granulated sugar
08 -
½ cup brown sugar
09 -
1 cup vegetable oil
10 -
4 large eggs
11 -
2 cups grated carrots
12 -
1 cup crushed pineapple (drained)
13 -
½ cup shredded coconut (optional)
→ Frosting
14 -
8 oz cream cheese, softened
15 -
½ cup unsalted butter, softened
16 -
3-4 cups powdered sugar
17 -
1 tsp vanilla extract
18 -
1-2 tbsp milk or pineapple juice
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease and line two 9-inch pans or one 9×13-inch dish.
02 -
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
03 -
In another bowl, whisk sugars and oil until smooth. Add eggs one at a time.
04 -
Gradually mix dry ingredients into wet mixture until just combined.
05 -
Add grated carrots, drained pineapple, and coconut.
06 -
Pour batter evenly into pans and bake for 30-35 minutes or until a toothpick comes out clean.
07 -
Let cool in pans for 10-15 minutes, then transfer to a rack to cool fully.
08 -
Beat cream cheese and butter until fluffy. Add sugar, vanilla, and milk or pineapple juice.
09 -
Spread frosting evenly and garnish with toasted coconut or nuts.
# Notes:
01 -
Store frosted cake in refrigerator for up to 5 days. Serve chilled or at room temperature for best flavor.