Hawaiian Carrot Pineapple Cake

Ingredients

For the Cake:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ½ teaspoon ground nutmeg (optional)

• 1½ cups grated carrots (about 3 medium carrots)

• 1 cup crushed pineapple, drained (canned or fresh)

• 1 cup granulated sugar

• ½ cup brown sugar (light or dark)

• 3 large eggs

• ¾ cup vegetable oil (or melted coconut oil)

• 1 teaspoon vanilla extract

• ½ cup chopped walnuts or pecans (optional)

• ½ cup shredded coconut (optional)

For the Cream Cheese Frosting:

• 8 oz (225 g) cream cheese, softened

• ¼ cup (½ stick) unsalted butter, softened

• 1½–2 cups powdered sugar (adjust to taste)

• 1 teaspoon vanilla extract

• 1–2 tablespoons pineapple juice or milk (for thinning, optional)

Instructions

1. Prepare the Oven & Pan

• Preheat your oven to 350°F (175°C).

• Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.

2. Mix Dry Ingredients

• In a large bowl, whisk together:

  • Flour

  • Baking powder

  • Baking soda

  • Cinnamon

  • Salt

  • Nutmeg (if using)

3. Combine Wet Ingredients

• In another bowl, whisk:

  • Eggs

  • Granulated sugar

  • Brown sugar

  • Oil

  • Vanilla extract

• Mix until smooth and creamy.

4. Fold in Good Stuff

• To the wet mixture, fold in:

  • Grated carrots

  • Crushed pineapple

  • Nuts and coconut (if using)

5. Combine Wet & Dry

• Gradually add the dry ingredients to the wet mixture. Stir until just combined — do not overmix.

6. Bake

• Pour the batter into the prepared pan(s) and smooth the top.

• Bake for 35–40 minutes (9×13-inch pan) or 25–30 minutes (layer cakes), or until a toothpick inserted in the center comes out clean.

• Let the cake cool completely before frosting.

7. Make the Frosting

• Beat cream cheese and butter until smooth.

• Add powdered sugar gradually, beating until fluffy.

• Add vanilla extract and pineapple juice/milk if needed for spreading consistency.

8. Frost & Serve

• Spread the cream cheese frosting evenly over the cooled cake.

• Optional: Top with toasted coconut, crushed pineapple, or extra chopped nuts.

❄️ Storage:

• Store in the fridge (covered) for up to 5 days.

• Can be frozen, frosted or unfrosted, for up to 2 months.

Tips:

• Make it tropical: Add a handful of diced mango or papaya to the batter.

• For cupcakes: Bake in lined muffin tins for 20–22 minutes.

• Lighter version: Use half applesauce, half oil.