🍍🥕 Hawaiian Carrot Pineapple Cake – A Tropical Twist on a Classic Favorite! 🌺🎂
Moist, spiced, and naturally sweet, this carrot cake gets a sunny upgrade with juicy pineapple and a hint of coconut. It’s perfect for springtime gatherings, Easter, or anytime you’re craving a little island magic. 🌴✨
🧁 Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup granulated sugar
½ cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, well drained
½ cup shredded coconut (optional but tropical magic)
🥄 Instructions
1. Prep Oven & Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients:
In a large bowl, beat together the sugars, oil, and eggs until well combined and smooth.
4. Combine & Fold:
Gradually mix the dry ingredients into the wet. Then gently fold in the grated carrots, crushed pineapple, and coconut (if using).
5. Bake:
Pour the batter into your prepared pan(s). Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool:
Let the cake cool completely in the pan before frosting.
🎂 Optional Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2–3 cups powdered sugar (to your sweetness preference)
1 teaspoon vanilla extract
Beat all ingredients together until smooth and fluffy. Spread over cooled cake and top with extra coconut or chopped pecans if desired!
💛 Pro Tip:
This cake gets even better the next day! Store it in the fridge and let it come to room temp before serving for maximum flavor.
Would you add the coconut or leave it out? Let me know! 😋
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