Hawaiian Carrot Pineapple Cake
This tropical-inspired Hawaiian Carrot Pineapple Cake is ultra-moist, packed with warm spices, and topped with creamy frosting. Perfect for any occasion!
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Grater
- Baking Pan (9x13-inch)
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple drained
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
- Fold in grated carrots and crushed pineapple until evenly distributed.
- Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
- To prepare the frosting, beat the cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until light and fluffy.
- Stir in vanilla extract, then spread the frosting evenly over the cooled cake.
Notes
For extra flavor, try adding toasted coconut or chopped walnuts to the frosting. Store the cake in an airtight container for up to 5 days in the refrigerator.