Hawaiian Carrot Pineapple Cake
A moist, tropical twist on classic carrot cake, packed with carrots, pineapple, coconut, and warm spices, then topped with a luscious cream cheese frosting.
Ingredients
Cake
- 2 cups (250 g) all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 3 large eggs
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 cup (240 ml) vegetable oil
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 can (8 oz / 225 g) crushed pineapple, drained
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts (optional)
Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp pineapple juice (optional)
Garnish (Optional)
- Toasted coconut
- Chopped pecans
- Pineapple tidbits
- Maraschino cherries
Instructions
1. Prepare the Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
2. Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Salt
3. Mix Wet Ingredients
In a large bowl, beat together:
- Eggs
- Granulated sugar
- Brown sugar
- Oil
- Vanilla
Mix until smooth.
4. Add Fruits and Vegetables
Stir in:
- Grated carrots
- Crushed pineapple
- Coconut
- Nuts (if using)
5. Combine
Gradually fold the dry ingredients into the wet ingredients until just combined.
6. Bake
- Pour batter into prepared pan(s).
- Bake:
- 35–40 minutes for a 9×13-inch cake
- 28–32 minutes for round layers
- A toothpick inserted in the center should come out clean.
7. Cool
Allow the cake to cool completely before frosting.
Make the Frosting
- Beat cream cheese and butter until fluffy.
- Add vanilla.
- Gradually beat in powdered sugar until smooth.
- Add a little pineapple juice if you’d like a tropical flavor boost.
Assemble
- Spread frosting evenly over the cooled cake.
- Sprinkle with toasted coconut and nuts.
- Garnish with pineapple tidbits or cherries if desired.
Storage
- Refrigerate, covered, for up to 5 days.
- The flavor often improves after chilling overnight.
Yield
- 12–16 servings
This cake is exceptionally moist thanks to the pineapple and carrots, with coconut adding a distinctly Hawaiian-inspired flavor. 🍍🥕🥥🍰