Description
Making Hawaiian carrot pineapple cake is one of those baking experiences that feels comforting from start to finish. The process is simple, and the result is a beautifully moist cake that tastes like it took far more effort than it actually did.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan. As the oven warms, you can already imagine the cozy aroma that will soon fill your kitchen.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This blend of dry ingredients is what gives the cake its warm, spiced foundation.
- In another bowl, mix the granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually combine the dry ingredients with the wet mixture, stirring just until incorporated. Fold in the grated carrots, crushed pineapple, and walnuts if using. The batter will be thick, textured, and full of promise.
- Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting. This part takes patience, but it ensures your frosting stays smooth and creamy.
- For the frosting, beat the cream cheese and butter until light and fluffy. Gradually add the powdered sugar, then mix in the vanilla extract until smooth. Spread generously over the cooled cake.
Notes
- This cake is best served chilled or at room temperature.
- You can add more or less walnuts based on your preference.
- This cake can be stored in the refrigerator for up to one week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg