Hawaiian Pineapple Carrot Cream Cake

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots
  • 1 cup crushed pineapple (with juice)
  • 1 cup shredded sweetened coconut
  • ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2–3 cups powdered sugar (adjust to sweetness)
  • 1 tsp vanilla extract
  • 2 tbsp pineapple juice (optional, for extra flavor)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 8-inch round pans for layers).
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. Mix wet ingredients: In another large bowl, beat together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and well blended.
  4. Combine the wet and dry ingredients until just mixed. Do not overmix.
  5. Fold in the grated carrots, crushed pineapple (with juice), coconut, and nuts if using.
  6. Pour batter into the prepared pan(s) and smooth the top.
  7. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool completely in the pan on a wire rack before frosting.

To Make the Cream Cheese Frosting:

  1. Beat softened cream cheese and butter together until creamy and smooth.
  2. Gradually add powdered sugar until the desired sweetness and consistency is reached.
  3. Mix in vanilla and optional pineapple juice for flavor.
  4. Spread or pipe the frosting over the cooled cake. Garnish with additional chopped nuts or coconut, if desired.

Let me know if you want a layered version, a cupcake version, or a lighter frosting!

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