Description
This Hawaiian Carrot Pineapple Cake is moist, sweet, and bursting with tropical flavor. It combines shredded carrots, crushed pineapple, and warm spices for a rich, tender crumb. Topped with a smooth cream cheese frosting, it’s perfect for any occasion — from birthdays to potlucks.
Ingredients
For the Cake:
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2 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1 1/2 cups granulated sugar
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1/2 cup packed brown sugar
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1 cup vegetable oil
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4 large eggs
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2 teaspoons vanilla extract
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2 cups grated carrots
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1 cup crushed pineapple, drained
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1/2 cup shredded coconut (optional)
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1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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3 cups powdered sugar
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
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In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
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In another bowl, beat together the sugars, oil, eggs, and vanilla until smooth.
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Add the wet ingredients to the dry ingredients and stir until just combined.
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Fold in the grated carrots, pineapple, coconut (if using), and nuts (if using).
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Pour the batter into the prepared pan and spread evenly.
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Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely in the pan on a wire rack before frosting.
To Make the Frosting: 9. In a large bowl, beat the cream cheese and butter until smooth and creamy. 10. Gradually add the powdered sugar, beating until fluffy. 11. Mix in the vanilla extract and a pinch of salt. 12. Spread the frosting over the cooled cake. Slice and serve.
Notes
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You can make this cake a day ahead — it tastes even better the next day!
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For cupcakes, divide batter into lined muffin tins and bake for 18–22 minutes.
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Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg