Hawaiian Carrot Pineapple Cake (Print-Friendly Version)

Tender carrot cake meets pineapple and dreamy frosting for a sweet, tangy, unforgettable dessert.

# Ingredients:

→ Cake

01 - 250 grams all-purpose flour
02 - 400 grams granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1 teaspoon fine salt
06 - 2 teaspoons ground cinnamon
07 - 0.5 teaspoon ground nutmeg
08 - 4 large eggs
09 - 310 milliliters vegetable oil
10 - 220 grams finely grated carrots
11 - 150 grams crushed pineapple, drained (reserve juice)
12 - 100 grams chopped walnuts or pecans (optional)
13 - 75 grams shredded coconut

→ Cream Cheese Frosting

14 - 450 grams cream cheese, softened
15 - 225 grams unsalted butter, softened
16 - 480 grams powdered sugar
17 - 2 teaspoons vanilla extract
18 - 2 to 3 tablespoons reserved pineapple juice
19 - 1 pinch fine salt

→ Topping

20 - Chopped walnuts or pecans
21 - Toasted coconut flakes
22 - Pineapple rings for garnish (optional)

# Steps:

01 - Preheat the oven to 175°C. Grease two 23-centimeter round cake pans and line the bases with parchment paper to prevent sticking.
02 - In a large mixing bowl, thoroughly whisk together flour, granulated sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
03 - In a separate bowl, beat eggs and vegetable oil until fully combined. Stir in grated carrots, drained pineapple, chopped nuts, and shredded coconut until evenly incorporated.
04 - Fold the wet mixture into the dry ingredients, mixing gently until just combined. Avoid overmixing. Divide batter evenly between the prepared pans.
05 - Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back lightly. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks and let cool completely.
06 - Beat cream cheese and butter together until light and fluffy, about 4 to 5 minutes. Gradually add powdered sugar, mixing until smooth. Incorporate vanilla extract, 2 tablespoons reserved pineapple juice, and a pinch of salt. Adjust consistency with additional pineapple juice if needed; frosting should be spreadable but not runny.
07 - Place one cake layer on a serving plate. Spread approximately one-third of the frosting over the top. Place the second cake layer on top and frost the top and sides evenly with remaining frosting. Decorate with toasted coconut, chopped nuts, and pineapple rings as desired.

# Notes & Tips:

01 - For enhanced flavor and texture, allow the cake to rest overnight in the refrigerator before serving.
02 - Store cake covered in the refrigerator for up to five days. Unfrosted cake layers can be frozen for up to three months.
03 - Frosting consistency can be adjusted by chilling if too soft or by incorporating extra pineapple juice for spreadability.

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