Hawaiian Pineapple Carrot Cake
Moist, fluffy, and filled with carrots, pineapple, and warm spices, this cake is a must-try for any dessert lover!
Ingredients
For the cake:
- 4 large eggs room temperature
- 1 cup brown sugar packed
- 1 cup granulated sugar packed
- 1 1/2 cups vegetable oil
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tbsp cinnamon
- 1 1/2 tsp nutmeg
- 1 tsp ginger
- Pinch of salt
- 3 cups finely grated carrot
- 8 oz can crushed pineapple drained
Optional mix-ins:
- 1 cup golden raisins
- 1 cup chopped walnuts or pecans
- 1 cup shredded coconut
For the frosting:
- 1 1/2 cups salted butter softened
- 16 oz cream cheese softened
- 7-8 cups powdered sugar
- 1-2 tbsp heavy cream
- 1/2 tsp cinnamon
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F. Grease and line three 9-inch round cake pans with parchment paper.
- Beat eggs in a large bowl, then add sugars and mix until fluffy. Whisk in oil and vanilla.
- Add dry ingredients, mix until combined, then fold in carrots and pineapple.
- Divide batter evenly between the pans. Bake for 22-26 minutes. Cool cakes on wire racks.
- Beat the butter until smooth.
- Slowly add the powdered sugar, then mix in the cream cheese, vanilla, cinnamon, and salt to finish the frosting.
- Assemble the cake by layering and frosting each layer.
- Chill, serve and enjoy!