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Hawaiian Carrot Pineapple Cake

Print Recipe
Course Baked Goods, Dessert
Keyword Family Recipe
Author TJ Connolly

Ingredients

Cake

  • 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

Frosting

  • 8 oz cream cheese softened
  • ½ cup halal-certified butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

Cake

  • Preheat the oven to 350℉ (175℃). Grease and flour two 9-inch round cake pans.
  • In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, beat the sugars, oil, and eggs until smooth. Gradually add the dry ingredients, then fold in the carrots, pineapple, and coconut (if using).
  • Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.

Frosting

  • Beat the cream cheese and butter until smooth.
  • Gradually add the powdered sugar and vanilla, beating until creamy.
  • Frost the cooled cakes and serve.