Name: Hawaiian Carrot Pineapple Cake
Ingredients: 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 ¾ cups white sugar; 1 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 2 cups shredded carrots; 1 cup flaked coconut; 1 cup chopped walnuts; 1 (8 ounce) can crushed pineapple, drained; 1 (8 ounce) package cream cheese; ¼ cup butter, softened; 2 cups confectioners’ sugar

Ingredients

Scale

Carrot Pineapple Cake:

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ¾ cups white sugar
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained

Cream Cheese Frosting:

1 (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners’ sugar

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Instructions

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
To make the cake: Mix flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts, and pineapple. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool completely before frosting. (The center of cake may sink slightly as it cools.)
To make the frosting: Beat cream cheese and butter in a mixing bowl until smooth. Add confectioners’ sugar; beat until smooth and creamy. Spread frosting on top of cooled cake. Slice into squares and enjoy!