Moist Hawaiian carrot cake with pineapple, coconut, and warm spices, topped with creamy coconut icing.

Scale

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1½ tsp cinnamon

½ tsp nutmeg

½ tsp salt

1 cup granulated sugar

½ cup brown sugar

3 large eggs

¾ cup vegetable oil

½ cup crushed pineapple, lightly drained

2 cups grated carrots

½ cup shredded sweetened coconut

½ cup chopped walnuts or pecans (optional)

2 tsp vanilla extract

8 oz cream cheese (icing)

½ cup unsalted butter (icing)

3 cups powdered sugar

1 tsp vanilla extract (icing)

½ tsp coconut extract

2–3 tbsp coconut milk

¼ cup shredded coconut for topping

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1. Preheat oven to 350°F and prepare pan.

2. Whisk dry ingredients together.

3. Beat sugars, eggs, oil, pineapple, and vanilla.

4. Add dry ingredients to wet ingredients.

5. Fold in carrots, coconut, and nuts.

6. Bake 35–40 minutes until set.

7. Cool completely.

8. Prepare icing and frost cake.

Drain pineapple slightly.

Use freshly grated carrots.

Chill before slicing for clean cuts.