Hawaiian Carrot Pineapple Cake

Ingredients:

For the Cake:

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1 1/2 cups granulated sugar

1 cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

2 cups grated carrots

1 cup crushed pineapple (drained)

1/2 cup sweetened shredded coconut

1/2 cup chopped pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons pineapple juice (optional, for extra flavor)

Toppings:

1/2 cup chopped pecans (for garnish)

Shredded coconut (optional)

Instructions:

1. Prepare the Cake:

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans or a 9×13-inch pan with parchment paper.

In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

In another bowl, mix sugar, vegetable oil, eggs, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in grated carrots, crushed pineapple, shredded coconut, and chopped pecans (if using).

Pour the batter evenly into the prepared pans and bake for 30–35 minutes (for round pans) or 40–45 minutes (for a rectangular pan), or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Cream Cheese Frosting:

In a mixing bowl, beat cream cheese and butter until smooth and creamy.

Gradually add powdered sugar, one cup at a time, beating well after each addition.

Mix in vanilla extract and pineapple juice (if using) until the frosting is fluffy and spreadable.

3. Assemble the Cake:

If making a layered cake, place one cake layer on a serving plate and spread an even layer of cream cheese frosting on top.

Add the second cake layer and frost the top and sides of the cake.

Garnish with chopped pecans and shredded coconut for decoration.

4. Serve:

Refrigerate the cake for 1–2 hours before serving to let the flavors meld together.

Slice and enjoy this tropical twist on a classic carrot cake!