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## 👩🍳 How to Make It
1. **Preheat** oven to 350°F (175°C). Grease a 9×13-inch pan or two 8-inch round cake pans.
2. **Mix wet ingredients**: In a large bowl, beat together oil, eggs, sugars, and vanilla until smooth.
3. **Add dry ingredients**: In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Gradually stir into the wet mixture.
4. **Fold in goodies**: Add grated carrots, pineapple (with juice), coconut, and nuts if using. Stir just until combined.
5. **Bake**: Pour into prepared pan(s) and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. **Cool completely** before frosting.
### To Make the Frosting:
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy. Spread over the cooled cake and sprinkle with toasted coconut or nuts if desired.
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## 🌺 Tips for Success
* **Don’t drain the pineapple**—the juice adds extra moisture and flavor.
* **Use fresh carrots** for best texture; avoid pre-shredded if possible.
* **Chill before serving** for cleaner slices and richer flavor.
* Want cupcakes? Bake in lined muffin tins for 18–22 minutes.
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## 🍰 The Final Slice
This **Hawaiian Carrot Pineapple Cake** is everything a great dessert should be: comforting, flavorful, and just a little unexpected. It’s a beautiful blend of warm spice and tropical sweetness that makes you feel like you’re enjoying dessert on a breezy island afternoon.
Whether you’re baking it for a celebration or just treating yourself, this cake brings joy in every forkful.
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Would you like a printable version or Instagram-friendly caption for this recipe? I can also help with a gluten-free or vegan variation—just let me know! 🌴🍍🥕
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