Hawaiian Carrot Pineapple Cake
This Hawaiian Carrot Pineapple Cake is moist, flavorful, and bursting with tropical goodness. Made with fresh carrots, juicy pineapple, warm spices, and topped with creamy cream cheese frosting, it’s the perfect dessert for any occasion. One bite, and you’ll feel like you’re in paradise!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- ½ cup shredded coconut optional
- ½ cup chopped walnuts or pecans optional
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp pineapple juice
Instructions
1️⃣ Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
2️⃣ Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3️⃣ Prepare Wet Ingredients:
- In another bowl, beat the eggs.
- Add oil, vanilla, and drained pineapple, mixing well.
4️⃣ Combine & Fold:
- Gradually mix wet ingredients into the dry mixture.
- Gently fold in shredded carrots, coconut, and nuts.
5️⃣ Bake:
- Pour batter into the prepared pan.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
6️⃣ Cool Completely:
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
7️⃣ Make the Frosting:
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, then mix in vanilla and pineapple juice.
8️⃣ Frost & Serve:
- Spread frosting evenly over the cooled cake.
- Slice and enjoy!
Notes
- Drain the pineapple well to prevent excess moisture.
- Use fresh carrots for the best flavor and texture.
- Let the cake cool fully before frosting to avoid melting the frosting.
- Store in the fridge for up to 5 days or freeze unfrosted cake for up to 3 months.