Hawaiian Carrot Pineapple Cake
This Hawaiian Carrot Pineapple Cake is ultra-moist, bursting with tropical flavors, and topped with creamy cream cheese frosting. Perfect for any special occasion or just because!
Equipment
- Mixing bowls
- Whisk
- Box grater
- 9x13 inch baking pan
- Electric mixer
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 3 eggs lightly beaten
- 1 cup vegetable oil
- 2 cups grated carrots freshly grated
- 1 can crushed pineapple drained (8 oz)
- 1 tsp vanilla extract
Frosting
- 1 package cream cheese softened (8 oz)
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans optional topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
- Stir in eggs, oil, grated carrots, drained pineapple, and vanilla. Mix until well combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- To make the frosting: In a medium bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy.
- Spread the frosting over the cooled cake. Sprinkle with chopped nuts if desired.
Notes
This cake is even better the next day as the flavors meld together. Store in the fridge for up to 5 days.