Description
Hawaiian Carrot Pineapple Cake is a moist, tropical twist on the classic carrot cake — packed with crushed pineapple, shredded coconut, and carrots, then topped with a luscious cream cheese frosting. It’s perfectly spiced, sweet, and irresistibly soft — ideal for celebrations or any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
- For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp pineapple juice or milk (to thin, if needed)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk together sugars, oil, eggs, and vanilla until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in grated carrots, crushed pineapple, coconut, and nuts (if using).
- Divide the batter evenly between prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, mixing until creamy. Add pineapple juice or milk as needed to reach desired consistency.
- Frost the cooled cake and garnish with extra coconut or chopped nuts if desired.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture.
- This cake tastes even better the next day as the flavors meld.
- Store frosted cake covered in the refrigerator for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baked
- Cuisine: Hawaiian-American