Christmas Hawaiian Carrot Pineapple Cake
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup shredded coconut (optional)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or pineapple juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch pans or one 9×13-inch dish.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk sugars and oil until smooth. Add eggs one at a time.
- Gradually mix dry ingredients into wet mixture until just combined.
- Add grated carrots, drained pineapple, and coconut.
- Pour batter evenly into pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Let cool in pans for 10–15 minutes, then transfer to a rack to cool fully.
- Beat cream cheese and butter until fluffy. Add sugar, vanilla, and milk or pineapple juice.
- Spread frosting evenly and garnish with toasted coconut or nuts.