Description

A tropical twist on a classic, this Hawaiian Carrot Pineapple Cake combines moist carrot cake with juicy pineapple and crunchy pecans, all wrapped in a luscious cream cheese frosting. Perfect for celebrations or simply when you crave something sweet and sunny!

Ingredients

Scale

2 cups all-purpose flour

1 cup granulated sugar

1 cup brown sugar

1 tsp baking powder

1 1/2 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

4 large eggs

1 cup vegetable oil

3 cups grated carrots

1 cup crushed pineapple (drained slightly)

1 cup chopped pecans

Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, and nutmeg.
In a separate bowl, beat eggs and oil until smooth. Stir in carrots, pineapple, and pecans.
Gradually add the wet mixture to the dry ingredients, mixing until combined.
Divide batter between prepared pans. Bake 25-30 minutes, or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Assemble by frosting one layer, stacking the second, and covering the top and sides. Decorate with extra pecans and pineapple chunks.