Description
A moist and flavorful Hawaiian Carrot Pineapple Cake made with shredded carrots, crushed pineapple, and warm spices, topped with a creamy cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 can (8 oz) crushed pineapple, drained
- 2 cups shredded carrots
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs, then mix in oil and vanilla extract.
- Stir the wet mixture into the dry ingredients until just combined.
- Fold in the crushed pineapple, shredded carrots, and nuts if using.
- Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract until creamy.
- Spread the frosting evenly over the cooled cake before slicing and serving.
Notes
- Do not overbake to keep the cake moist.
- You can substitute nuts with shredded coconut or omit entirely for nut-free version.
- Store frosted cake in the refrigerator for up to 5 days.
- Use a gluten-free flour blend to make this cake gluten-free.
- Bake as cupcakes for 20–25 minutes instead of a full cake.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
