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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg (optional)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups finely shredded carrots
  • 1 (8 oz) can crushed pineapple, well drained
  • ½ cup sweetened shredded coconut
  • ½ cup chopped macadamia nuts (optional)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 to 4 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
  3. In another bowl, whisk oil, both sugars, eggs, and vanilla until smooth.
  4. Fold dry ingredients into wet mixture just until combined, then stir in carrots, pineapple, coconut, and nuts.
  5. Divide batter between pans and bake 25 to 30 minutes until a toothpick has moist crumbs. Cool 10 minutes in pans, then turn out onto a rack and cool completely.
  6. Beat cream cheese and butter until creamy. Add vanilla and salt, then gradually beat in powdered sugar until spreadable.
  7. Frost the cooled cake layers, stack them, and frost the top and sides. Slice and serve.

Notes

Drain the crushed pineapple thoroughly by pressing it in a strainer; squeezing out too little liquid can make the cake heavy. The cake tastes even better the next day, so it is a great make-ahead dessert. Keep it chilled for clean slices.