Go Back
–+ servings
Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake: Moist, Tropical Delight!

Experience the delicious blend of carrot and pineapple in this Hawaiian Carrot Pineapple Cake, a customizable dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cool Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1.5 cups granulated sugar Sweetens the cake.
  • 2 cups shredded carrots Ensure they are finely shredded.
  • 1 cup crushed pineapple Drained to prevent excess liquid.
  • 4 large eggs Can substitute with flax eggs for a vegan option.
  • 1 cup vegetable oil Can be replaced with melted coconut oil.
  • 1 cup chopped walnuts Optional.
  • 2 teaspoons baking powder Helps the cake rise.
  • 1 teaspoon baking soda Helps the cake rise.
  • 1 teaspoon ground cinnamon Warm spice.
  • 0.5 teaspoon nutmeg Warm spice.
  • 1 teaspoon salt Enhances overall flavors.
  • 1 teaspoon vanilla extract Adds sweetness.
For the Cream Cheese Frosting
  • 8 oz cream cheese Room temperature.
  • 0.5 cup unsalted butter Adds richness.
  • 3-4 cups powdered sugar Adjust sweetness as needed.
  • 1 teaspoon vanilla extract Adds flavor.
  • optional milk Adjust frosting consistency.

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray, dusting with flour.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat together the sugar, eggs, and vegetable oil until smooth.
  4. Gently fold in the shredded carrots and crushed pineapple into the wet mixture.
  5. Gradually combine the dry ingredients with the wet mixtures, stirring until just combined.
  6. If desired, fold in the chopped walnuts.
  7. Divide the batter between the prepared pans and smooth the tops.
  8. Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
  9. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  10. Beat the cream cheese and butter, then add powdered sugar and vanilla, adjusting with milk if necessary.
  11. Once cooled, layer one cake on a plate, frost the top, add the second layer, and frost the sides.
  12. Decorate with crushed walnuts or coconut flakes, slice, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 20IUVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Use fresh ingredients for best flavor and moisture. Cool cakes completely before frosting.

Tried this recipe?

Let us know how it was!