Valentine’s Day Hawaiian Carrot Pineapple Cake
A moist Hawaiian carrot pineapple cake made with crushed pineapple, sweet carrots, coconut, and topped with rich cream cheese frosting.
Equipment
- 9-inch round cake pans
- mixing bowls
- whisk
- Electric mixer
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- ½ cup shredded coconut optional
Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoon milk or pineapple juice
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and line two 9-inch pans or one 9×13-inch dish.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk sugars and oil until smooth. Add eggs one at a time.
- Gradually mix dry ingredients into wet mixture until just combined.
- Add grated carrots, drained pineapple, and coconut.
- Pour batter evenly into pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Let cool in pans for 10–15 minutes, then transfer to a rack to cool fully.
- Beat cream cheese and butter until fluffy. Add sugar, vanilla, and milk or pineapple juice.
- Spread frosting evenly and garnish with toasted coconut or nuts.
Notes
Store frosted cake in refrigerator for up to 5 days. Serve chilled or at room temperature for best flavor.
Nutrition
Serving: 1sliceCalories: 420kcalCarbohydrates: 56gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 7gCholesterol: 65mgSodium: 230mgFiber: 2gSugar: 34g
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