Hawaiian Carrot Pineapple Cake 🍍🥕
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3 large eggs, room temperature
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup vegetable oil (or melted coconut oil for extra tropical flavor)
1 tsp vanilla extract
1 1/2 cups finely shredded carrots (about 2–3 medium carrots)
1 cup crushed pineapple, drained
1/2 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–4 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Directions:
Preheat oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan, or line with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a separate bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until well combined.
Add the dry ingredients to the wet and stir until just combined.
Fold in the shredded carrots, crushed pineapple, and chopped nuts if using.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before frosting.
For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy.
Frost the cooled cake evenly and garnish with extra chopped nuts or pineapple tidbits if desired.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 430 kcal | Servings: 10 slices
Tips:
Use freshly shredded carrots for better texture and moisture.
Toast your nuts before folding them in for deeper flavor and crunch.
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