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Hawaiian Carrot Pineapple Cake

A delightful twist on traditional carrot cake, combining tropical flavors with a rich cream cheese frosting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Please drain the crushed pineapple well.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 cup drained crushed pineapple
  • ½ cup chopped walnuts Optional.
For the Frosting
  • 8 oz softened cream cheese
  • ½ cup softened unsalted butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, beat the sugar, eggs, oil, and vanilla until smooth.
  4. Gradually mix the dry ingredients into the wet mixture until just combined.
  5. Fold in the grated carrots, crushed pineapple, and walnuts if desired.
Baking
  1. Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick comes out clean.
  2. Let the cake cool completely before frosting.
Frosting
  1. Beat together the softened cream cheese and butter until creamy.
  2. Add the powdered sugar and vanilla extract, beating until smooth.
  3. Spread the frosting over the cooled cake.

Notes

For added flavor, consider adding coconut or raisins to the batter. Let your cake cool completely before frosting to prevent melting.