Description

A moist and tropical twist on the classic carrot cake, this Hawaiian Carrot Pineapple Cake is layered with crushed pineapple, shredded coconut, and toasted pecans, then smothered in luscious cream cheese frosting. It’s perfect for spring celebrations or whenever you crave a fruity, spiced dessert.

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

3 large eggs

1 cup granulated sugar

1/2 cup brown sugar

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups grated carrots

1 (20 oz) can crushed pineapple (with juice)

1 cup sweetened shredded coconut

1/2 cup chopped pecans or walnuts (optional)

Cream cheese frosting (store-bought or homemade)

Instructions

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, beat eggs, granulated sugar, and brown sugar until smooth. Add oil, vanilla, and pineapple with juice. Stir to combine.
Gradually add dry ingredients to wet mixture. Mix until just combined.
Fold in grated carrots, coconut, and nuts (if using).
Divide batter between pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Frost cooled cakes with cream cheese frosting and decorate with extra pineapple, nuts, or coconut as desired.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Desserts