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Hawaiian Carrot Cake
Hawaiian Carrot Cake

Hawaiian Carrot Cake

2 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups sugar
3 eggs, slightly beaten
1 cup vegetable oil (I have used olive oil in this recipe with excellent results)
3 tsp vanilla
2 1/4 cups flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
2 cups shredded carrots
2 cups coconut (I like to use fresh coconut grated)
1 can (8 oz.) crushed pineapple, drained
1 cup chopped walnuts
Cream Cheese Frosting:
8 oz cream cheese
4 tablespoons butter
2 tsp vanilla
Powdered sugar
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Let's Make It
Preheat oven to 350 degrees F. In medium bowl, combine the sugar, eggs, oil and 3 tsp. vanilla, mix well. In a large bowl combine the flour, cinnamon, baking soda and salt: mix well. Add the liquid mixture to the flour mixture and mix well. Fold in the carrots, coconut, pineapple and the nuts, mix well.
Spoon the batter in a 9x13-inch glass pan and bake for 50 minutes. Let cool before frosting. Frost with cream cheese frosting.
Cream Cheese Frosting:
Beat cream cheese and butter till light and fluffy. Add 2 tsp. vanilla and enough powdered sugar to make stiff icing. (2- 2 1/2 cups).
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