Hawaiian Carrot and Pineapple Cake
This moist and flavorful Hawaiian Carrot and Pineapple Cake combines the sweetness of carrots with tropical pineapple, making it perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 4 large eggs
- 1 cups vegetable oil
- 2 cups grated carrots
- 1 cups crushed pineapple, drained
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish for easy cake release.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Add the eggs, vegetable oil, grated carrots, crushed pineapple, and vanilla extract to the dry mixture. Mix until just combined, being careful not to overmix.
Baking
- Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
- Once baked, let the cake cool completely before frosting.
- For the frosting, mix the softened cream cheese, butter, powdered sugar, and vanilla together until smooth. Add milk as needed to achieve desired consistency.
- Frost the cooled cake generously with cream cheese frosting and optional chopped pecans.
Notes
Grate your carrots with a box grater or food processor for the best results. Store leftovers in an airtight container in the fridge, where the flavors will better mingle overnight. Optionally add coconut flakes or walnuts for additional texture.