Go Back
–+ servings
Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake Bursting with Tropical Flavor

This Hawaiian Carrot Pineapple Cake combines earthy carrots and tropical pineapple for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free treat.
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
  • 1 cup Granulated sugar
  • 3 large Large eggs
  • 1 cup Vegetable oil Guarantees moist crumbs.
  • 2 cups Shredded carrots Freshly grated is best.
  • 1 cup Crushed pineapple Drain well to avoid excess liquid.
  • 1 teaspoon Vanilla extract
  • 1/2 cup Chopped pecans or walnuts (optional) Adds crunch and nutty undertones.
  • 1/2 cup Shredded sweetened coconut (optional) Enhances the tropical feel.
For the Frosting
  • 8 ounces Cream cheese Acts as the tangy base.
  • 1/2 cup Unsalted butter Adds depth to the frosting.
  • 4 cups Powdered sugar Sweetens and stabilizes the frosting.
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt Balances sweetness.

Equipment

  • Mixing Bowls
  • whisk
  • Spatula
  • 9-inch round cake pans
  • Oven
  • Wire Racks

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. Grate the carrots finely and drain the crushed pineapple.
  3. Whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  4. In another bowl, whisk the sugar, eggs, and oil, then stir in the vanilla.
  5. Combine the wet and dry mixtures gently until just mixed.
  6. Fold in the grated carrots, drained pineapple, and optional add-ins.
  7. Divide batter into pans and bake for 28-32 minutes.
  8. Let cakes cool in the pans for 15 minutes, then transfer to wire racks.
  9. Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt.
  10. Frost the first layer, place the second layer on top, and frost the entire cake.
  11. Garnish with chopped pineapple, coconut, or nuts.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 3mgCalcium: 2mgIron: 6mg

Notes

Store at room temperature for up to 2 days or refrigerate for up to 5 days. Wrap slices tightly for freezing up to 2 months.

Tried this recipe?

Let us know how it was!