Hawaiian Carrot Pineapple Cake
A moist spiced cake with grated carrots and crushed pineapple, topped with tangy cream cheese frosting.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Electric mixer
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 4 large eggs room temperature
- 2 cup finely grated carrots
- 1 cup crushed pineapple well drained
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese softened, for the frosting
- ¼ cup unsalted butter softened, for the frosting
- 2 cup powdered sugar for the frosting
Instructions
Cooking
- Prep. Heat the oven to 350 F and grease and flour a 9x13 inch pan.
- Whisk. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix. Beat the eggs, sugar, oil, and vanilla, then fold in the carrots and pineapple.
- Bake. Stir in the dry mixture until just combined and bake for 30 to 35 minutes.
- Frost. Beat the cream cheese, butter, and powdered sugar until smooth and spread over the cooled cake.
Notes
Substitutions: Use chopped pecans or raisins for extra texture.
Tips: Drain the pineapple well so the batter stays light.
Storage: Refrigerate the frosted cake for up to 5 days.
Nutrition is calculated for one of twelve squares with frosting.