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Hawaiian Carrot Pineapple Cake

Moist Hawaiian Carrot Pineapple Cake

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients:
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • Wet Ingredients:
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable or coconut oil
  • 2 tsp vanilla
  • Mix-ins:
  • 2 cups grated carrots
  • 1 cup crushed pineapple
  • ¾ cup chopped walnuts
  • ½ cup shredded coconut
  • Frosting:
  • 8 oz cream cheese
  • ½ cup butter
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F.
  2. Whisk dry ingredients in a bowl.
  3. Beat eggs, sugar, and oil until smooth.
  4. Add vanilla, carrots, pineapple, coconut, and nuts.
  5. Add dry ingredients; mix gently.
  6. Pour into a 9×13 pan and bake 35–45 minutes.
  7. Cool completely.
  8. Beat frosting ingredients; spread on cooled cake.
  9. Serve chilled or at room temp.

Notes

  • Don’t overmix or the cake loses moisture.
  • Use fresh shredded carrots for best texture.
  • Drain pineapple lightly but don’t squeeze it dry.
  • Chill overnight for the softest, moistest results.