Hawaiian Carrot Pineapple Cake

Carrot Pineapple Cake with Cream Cheese Frosting

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1½ cups granulated sugar
• 3 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• ½ cup chopped walnuts (optional)

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Pineapple chunks and shredded carrots, for garnish

How to Make

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, beat the sugar, eggs, oil, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, crushed pineapple, and walnuts (if using).
6. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

For the Frosting:

1. Beat the cream cheese and butter until creamy.
2. Add powdered sugar and vanilla, then beat until smooth and fluffy.
3. Spread frosting over the cooled cake.
4. Garnish with pineapple chunks and shredded carrots.

✨ Moist, tropical, and irresistibly rich — this carrot pineapple cake is sunshine on a plate!