Hawaiian Carrot Pineapple Cake

Makes: 9×13-inch cake or two 9-inch layers
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Cool Time: 1 hour

Ingredients

For the Cake:

2 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg (optional)

1/4 tsp ground ginger

1 1/2 cups granulated sugar

1/2 cup brown sugar

1 cup vegetable oil

4 large eggs

2 tsp vanilla extract

2 cups grated carrots (about 3 medium carrots)

1 cup crushed pineapple, drained

1/2 cup sweetened shredded coconut

1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3–4 cups powdered sugar (adjust for desired sweetness/thickness)

1 tsp vanilla extract

1–2 tbsp pineapple juice or milk (to thin, optional)

Instructions

1. Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.

In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.

In another large bowl, whisk together sugar, brown sugar, oil, eggs, and vanilla until smooth.

Stir the wet mixture into the dry ingredients until just combined.

Fold in grated carrots, crushed pineapple, coconut, and nuts (if using).

Pour batter into prepared pan(s) and smooth the top.

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Let cake cool completely before frosting.

2. Make the Cream Cheese Frosting:
Beat cream cheese and butter together until creamy and smooth.

Add vanilla and gradually beat in powdered sugar until fluffy.

If needed, thin with a little pineapple juice or milk for spreading consistency.

3. Assemble:
Spread frosting over cooled cake. Top with extra nuts or coconut flakes if desired