Hawaiian Carrot Pineapple Cake
A moist, spiced carrot cake infused with tropical crushed pineapple and crowned with tangy cream cheese frosting. This sunny dessert is a showstopper for any occasion.
Equipment
- Mixing bowls
- Whisk or hand mixer
- 9x13-inch cake pan
- Spatula
Ingredients
Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 3 large eggs
- 0.75 cup granulated sugar
- 0.75 cup brown sugar packed
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 batch cream cheese frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan or two 9-inch round pans.
- In a large bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs, sugars, oil, and vanilla until smooth.
- Stir in grated carrots and drained pineapple.
- Combine wet and dry ingredients, mixing just until incorporated.
- Pour batter into prepared pan(s) and bake for 35-40 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
- Frost with cream cheese frosting and top with optional toasted coconut or chopped walnuts.
Notes
You can add golden raisins, coconut flakes, or chopped walnuts into the batter for extra texture and flavor.
Nutrition
Calories: 420kcalCarbohydrates: 48gProtein: 4gFat: 24gSaturated Fat: 5gCholesterol: 55mgSodium: 260mgFiber: 2gSugar: 32gVitamin A: 80IUVitamin C: 4mgCalcium: 6mgIron: 10mg
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