Hawaiian Carrot Pineapple Cake

Ouadie Rhabbouron

Instructions

1. Prepare the Cake

  1. Preheat oven to 350°F (175°C).

  2. Grease and flour a 9x13-inch pan or two round 9-inch pans.

  3. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.

  4. Add the eggs and oil, mixing just until combined.

  5. Stir in the grated carrots, pineapple (with juice), coconut, nuts, and vanilla.

  6. Pour the batter into the prepared pan(s).

  7. Bake for 40–50 minutes (or 25–30 minutes for round pans), until a toothpick inserted in the center comes out clean.

  8. Let the cake cool completely before frosting.

2. Make the Frosting

  1. Beat the cream cheese and butter until smooth.

  2. Add the powdered sugar, vanilla, and salt; beat until creamy and fluffy.

3. Assemble

  • Spread the frosting over the cooled cake.

  • Garnish with extra nuts, coconut, or pineapple if desired.

Notes

  • This cake is moist and improves overnight — perfect for making ahead!

  • You can turn it into cupcakes (bake 18–22 minutes).

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