Description

This moist and flavorful cake combines the sweetness of carrots and pineapple with a light, spiced cake base. Topped with a creamy, rich frosting, it’s a tropical twist on a classic carrot cake!

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrots
1 can (8 oz) 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
1/4 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat together the sugar, eggs, and vegetable oil until well combined. Add the vanilla extract and mix.
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined.
Fold in the grated carrots, drained pineapple, walnuts, and shredded coconut (if using).
Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until fluffy.
Spread the cream cheese frosting evenly over the cooled cake.

Slice, serve, and enjoy!

Notes

This cake can be made ahead of time and stored in the fridge for a few days.
Add chopped walnuts or pecans for extra crunch and flavor.

For a bit more tropical flavor, you can add shredded coconut into the cake batter or sprinkle it on top of the frosting.