Hawaiian Carrot Pineapple Cake

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3–4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.

2. Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Set aside.

3. Combine the Wet Ingredients

1. In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth.
2. Add the vegetable oil, vanilla extract, and mix until well combined.

4. Add the Grated Carrots, Pineapple, and Coconut

1. Stir in the grated carrots, drained crushed pineapple, and shredded coconut until evenly distributed.

5. Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.

6. Bake the Cake

1. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. Make the Cream Cheese Frosting

1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
3. Stir in the vanilla extract and a pinch of salt. Increase the speed and beat until light and fluffy.

8. Assemble and Decorate

1. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
2. Add the second cake layer and frost the top and sides of the cake with the remaining frosting.
3. Sprinkle toasted coconut flakes over the top for a tropical finishing touch.

Tips for Success

• Toast the Coconut: Toasting the coconut before adding it to the batter enhances its flavor and adds texture.
• Drain the Pineapple Well: Excess moisture from the pineapple can affect the cake’s texture, so be sure to drain it thoroughly.
• Room Temperature Ingredients: Ensure your eggs, cream cheese, and butter are at room temperature for a smoother batter and frosting.
• Make Ahead: The cake layers can be baked a day in advance and stored at room temperature. Frost just before serving.

Why This Recipe Works

This Hawaiian Carrot Pineapple Cake combines the natural sweetness of carrots and pineapple with the rich, tangy creaminess of cream cheese frosting. The addition of shredded coconut ties everything together with a tropical flair, while the warm spices provide a comforting undertone. Whether served as a cake or cupcakes, this dessert is a celebration of flavors that’s as fun to share as it is to eat.

Conclusion: A Slice of Paradise

Whether you’re hosting a summer gathering, craving something sweet, or simply looking for a unique twist on a classic dessert, this Hawaiian Carrot Pineapple Cake is sure to impress. Its moist crumb, tropical flavors, and creamy frosting make it a standout treat that’s as practical as it is delicious. Plus, its versatility means you can enjoy it anytime, anywhere.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this tropical carrot cake might just inspire others to try it too! 🥕🍍✨