Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake
A tropical twist on a classic favorite — sweet, moist, and full of flavor!

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups finely grated carrots
• 1 (8 oz) can crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup shredded coconut (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat together sugar, oil, eggs, and vanilla until smooth. Gradually add the dry ingredients and mix until combined.
4. Fold in the grated carrots, crushed pineapple, and nuts or coconut if using.
5. Pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
6. To make the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth.
7. Spread frosting between the cooled cake layers and on top. Garnish with extra carrot shreds and pineapple pieces if desired.

Tip: Add a splash of pineapple juice to your frosting for a subtle tropical tang — it adds a refreshing flavor!?