🥕🍍 Hawaiian Carrot Pineapple Cake 🍍🥕

1. **Make the Cake:**
Preheat oven to 350°F (175°C). Grease and line two or three 9-inch round pans.
In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another large bowl, beat sugar, eggs, oil, and vanilla until smooth.
Stir in carrots, pineapple, coconut, and nuts.
Fold in dry ingredients until just combined.
Divide batter evenly into pans and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
2. **Make the Frosting:**
Beat cream cheese and butter until creamy.
Add powdered sugar and vanilla. Beat until smooth and fluffy.
3. **Assemble the Cake:**
Place one cake layer on a serving plate, spread frosting evenly.
Add the next layer, repeat frosting. Continue with all layers.
Frost the outside of the cake generously.
4. **Decorate:**
Top with pineapple chunks and shredded carrot for a fresh tropical finish.
Pro Tip:
Chill the cake for at least 1 hour before slicing—this helps the layers set beautifully and makes cutting much easier! ❄️🍰
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