Description
This Hawaiian Carrot Pineapple Cake perfectly balances spiced cake and tropical sweetness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, lightly drained
- 3/4 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for decorating)
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing them and lining with parchment paper.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- In a large bowl, combine eggs, granulated sugar, and brown sugar. Beat until smooth.
- Gradually add vegetable oil and vanilla extract, mixing until combined.
- Fold in grated carrots and crushed pineapple.
- Gently stir dry ingredients into wet mixture until just mixed. Fold in chopped pecans.
- Divide batter into the prepared pans and bake for 25-30 minutes. Check for doneness with a toothpick.
- Let cakes cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract; mix until fluffy.
- Assemble the cake by frosting each layer and the top and sides with cream cheese frosting, decorating with additional pecans if desired.
- Chill the cake before serving if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal (per slice)
- Sodium: 250 mg
- Protein: 6 g