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Hawaiian Carrot and Pineapple Cake

A moist and flavorful cake that combines the sweetness of carrots and pineapple, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • shredded coconut or chopped nuts for topping (optional) Optional but delicious!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, combine the vegetable oil, eggs, and vanilla extract, whisking until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined, then fold in the grated carrots and crushed pineapple.
Baking
  1. Carefully pour the batter into the prepared pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
Frosting
  1. While the cakes are cooling, beat the softened cream cheese and butter until smooth.
  2. Gradually add the powdered sugar and vanilla, beating until fluffy.
Assembly
  1. Once the cakes have cooled, spread cream cheese frosting between the layers and over the top and sides.
  2. Sprinkle with shredded coconut or chopped nuts for added texture and flavor if desired.

Notes

This cake is even better the next day! Store leftovers in an airtight container in the refrigerator.