Hawaiian Carrot Pineapple Cake
Ingredients
- 2 cups freshly grated carrots
- 1 cup crushed pineapple
- 1½ cup all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 Large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup shredded coconut (optional)
- ½ cup chopped nuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
- Mix dry ingredients (flour, baking powder, baking soda, salt) in a bowl.
- Beat eggs and sugar in a large bowl until smooth. Add oil, vanilla, grated carrots, and drained pineapple; mix well.
- Add dry ingredients to wet ingredients. Stir gently to combine. Fold in coconut and nuts if using.
- Pour batter into the prepared pan and bake 40-45 minutes or until a toothpick comes out clean.
- Cool completely before frosting
- Make frosting by beating cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
- Spread frosting evenly over cooled cake. Sprinkle extra coconut or nuts on top if you like.
Tips for Best Results
- Drain pineapple well to keep batter from being too wet.
- Use freshly grated carrots for natural sweetness and moist texture.
- Let the cake cool fully before frosting to avoid melting.
- Store covered in the fridge — cake tastes even better the next day!
Serving Suggestions
- Serve chilled for a fresh, tropical treat.
- Add a scoop of vanilla ice cream or drizzle honey on top for an extra special touch.
Notes
- Grate fresh carrots — they keep the cake soft and sweet.
- Drain the pineapple well to avoid a soggy batter.
- Let the cake cool before frosting, or it’ll melt.
- Add nuts or coconut for extra crunch and flavor.
- Tastes even better the next day — store it in the fridge!