Ingredients
1.5 cups all-purpose flour
1.5 teaspoons baking soda
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon ground cloves
0.5 teaspoon salt
1 cup granulated sugar
0.5 cup packed light brown sugar
3 large eggs (room temperature)
1 cup vegetable oil
1 teaspoon vanilla extract (for cake)
1 cup grated carrots
1 cup drained crushed pineapple (from a 20oz can)
For the frosting:
8 oz cream cheese (softened)
2 tbsp unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat oven to 350°F (175°C). Grease/flour two 9-inch round pans
Sift flour, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl
Combine granulated and brown sugars with eggs until smooth
Mix in vegetable oil and vanilla extract
Fold in carrots and pineapple (ensuring pineapple is fully drained to avoid sogginess)
Divide batter into prepared pans
Bake for 30-35 minutes until a toothpick comes out clean
Let cool completely
For the frosting: Beat cream cheese and butter until smooth
Add powdered sugar gradually
Stir in vanilla extract
Frost cooled cake layers and assemble
Serve with a tropical tropical fruit garnish
Notes
Reserve pineapple juice for optional glaze or sauce
Use a stand mixer for smoother frosting
Cake remains moist for up to 5 days in airtight container
Freezes well (wrapped) for 2 weeks
Increase pineapple quantity for extra tropical sweetness
- Prep Time: 30
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 thick slice (1/8 of 8-inch diameter cake)
- Calories: 480
- Sugar: 25g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg