Hawaiian Carrot Pineapple Cake

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 cup sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 4 eggs
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 cup shredded coconut (optional)

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven
   Heat oven to 350°F (175°C). Grease a 9×13-inch baking pan or two round cake pans.
2. Mix dry ingredients
   Whisk flour, baking soda, salt, and cinnamon together.
3. Mix wet ingredients
   Beat sugars, oil, eggs, and vanilla until smooth.
4. Combine
   Stir dry ingredients into wet ingredients just until combined.
5. Fold in extras
   Add carrots, pineapple, nuts, and coconut if using.

6. Bake
   Pour batter into prepared pan and bake:

   • 35–40 minutes for a 9×13 cake
   • 25–30 minutes for round pans

   Cake is done when a toothpick comes out clean.

7. Cool completely
8. Make frosting
   Beat cream cheese and butter until smooth. Add powdered sugar and vanilla until fluffy.
9. Frost & serve
   Spread frosting over cooled cake and garnish with nuts or coconut if desired.

Tips

• Crushed pineapple keeps the cake extra moist.
• Toasted coconut adds great flavor and texture.
• Chill before slicing for cleaner pieces.