Hawaiian Pineapple Carrot Cream Cake

• servings: 12 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups finely grated carrots

1 cup crushed pineapple, drained

1/2 cup unsweetened shredded coconut

1/2 cup chopped walnuts or pecans (optional)

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1–2 tablespoons pineapple juice (optional)

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or a 9×13-inch pan.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, combine vegetable oil, eggs, and vanilla extract. Slowly add wet ingredients to dry, stirring until just combined.

Gently fold in grated carrots, crushed pineapple, shredded coconut, and nuts (if using).

Pour the batter evenly into prepared pans. Bake for 25–30 minutes (round pans) or 35–40 minutes (9×13 pan), until a toothpick inserted into the center comes out clean.

Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing thoroughly after each addition. Stir in vanilla and pineapple juice (if using).

Frost the cooled cake and garnish with extra coconut or nuts, if desired.

Nutrition

• Calories: 385 kcal