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Slice of Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake

  • Author: Eleanor
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Bring a taste of the tropics to your table with this moist and flavorful Hawaiian Carrot Pineapple Cake. Packed with freshly grated carrots, sweet crushed pineapple, warm cinnamon, and topped with a rich cream cheese frosting, this cake is the perfect balance of comforting and refreshing flavors. Whether you’re serving it for birthdays, brunches, holidays, or casual gatherings, every bite delivers a delicious island-inspired twist on classic carrot cake. The tender crumb, tropical sweetness, and creamy frosting make this dessert irresistible for any occasion.

Ingredients

Scale

  • For the Cake

    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • ½ tsp salt
    • 1½ cups granulated sugar
    • 3 large eggs
    • 1 cup vegetable oil
    • 2 tsp vanilla extract
    • 2 cups grated carrots
    • 1 cup crushed pineapple, drained
    • ½ cup chopped walnuts (optional)

    For the Cream Cheese Frosting

    • 8 oz cream cheese, softened
    • ½ cup unsalted butter, softened
    • 2 cups powdered sugar
    • 1 tsp vanilla extract

    Optional Garnish

    • Pineapple chunks
    • Shredded carrots
    • Chopped walnuts
    • Toasted coconut flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, beat the sugar and eggs until light and fluffy.
  4. Add the vegetable oil and vanilla extract, mixing until fully combined.
  5. Fold in the grated carrots and drained crushed pineapple.
  6. Gradually add the dry ingredients into the wet mixture and stir until just combined.
  7. Fold in chopped walnuts if using.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  11. To make the frosting, beat the cream cheese and butter until smooth and creamy.
  12. Gradually mix in the powdered sugar and vanilla extract until fluffy.
  13. Frost the cooled cake layers evenly.
  14. Garnish with pineapple chunks, shredded carrots, walnuts, or toasted coconut if desired.
  15. Slice and serve!

Notes

  • Drain the pineapple well to prevent excess moisture in the batter.
  • For extra tropical flavor, add ½ cup shredded coconut to the cake batter.
  • Store leftovers in the refrigerator because of the cream cheese frosting.
  • You can make this cake a day ahead for even better flavor.
  • Frozen pineapple can be used if thawed and drained properly.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 430 kcal
  • Sugar: 28 g
  • Sodium: 260 mg
  • Fat: 24 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 65 mg

Keywords: Hawaiian carrot pineapple cake, tropical carrot cake, pineapple carrot cake, moist carrot cake, cream cheese frosting cake, island dessert recipe

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Find it online: https://eleanorrecipes.com/hawaiian-carrot-pineapple-cake/