Description

Indulge in the tropical flavors of Hawaii with this moist and flavorful Hawaiian Pineapple Carrot Cream Cake. This delightful dessert combines the sweetness of pineapple, the earthiness of carrots, and the richness of cream cheese frosting for a truly decadent treat.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg

Wet Ingredients:

1½ cups granulated sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract

Additional Ingredients:

2 cups finely grated carrots
1 cup crushed pineapple (drained)
1 cup sweetened shredded coconut
½ cup chopped walnuts or pecans (optional)
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
3 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons pineapple juice (as needed for frosting consistency)

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
Mix Dry Ingredients: Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
Combine Wet Ingredients: In a large bowl, beat sugar, oil, eggs, and vanilla until smooth.
Blend Batter: Gradually add dry ingredients to wet mixture, then fold in carrots, pineapple, coconut, and nuts.
Bake: Pour batter into pans and bake for 30–35 minutes (round) or 40–45 minutes (rectangular) until done.
Make Frosting: Beat cream cheese and butter, add powdered sugar, vanilla, and pineapple juice for frosting.
Frost and Chill: Frost the cooled cake, refrigerate for at least 30 minutes before serving.

Notes

For added crunch, toast the coconut before adding to the batter.
This cake tastes best when chilled, allowing the flavors to meld together.