Description
Moist and flavorful Hawaiian Carrot Pineapple Cake with a creamy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat sugar, eggs, oil, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Fold in carrots, pineapple, and walnuts if using.
- Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Let cool completely.
- For the frosting: beat cream cheese and butter until creamy. Add powdered sugar and vanilla, beating until smooth.
- Spread frosting over cooled cake and garnish with pineapple and carrot shreds.
Notes
- Walnuts are optional; omit if you have allergies or prefer a nut-free cake.
- Ensure pineapple is well-drained to prevent a soggy cake.
- Cool the cake completely before frosting for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg