Hawaiian Carrot Pineapple Cake
This Hawaiian Carrot Pineapple Cake is a moist, tropical twist on the classic carrot cake. Packed with fresh carrots, sweet pineapple, and warm spices, it’s finished with a rich cream cheese frosting for a luscious bite. Perfect for celebrations or any time you’re craving island-inspired sweetness.
Equipment
- Mixing bowls
- Electric mixer
- Two 9-inch round cake pans
Ingredients
Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 cup shredded coconut or chopped walnuts/pecans (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Beat eggs, oil, sugars, and vanilla until smooth.
- Fold in carrots, pineapple, and optional coconut or nuts.
- Combine wet and dry ingredients; mix gently.
- Bake for 30–35 minutes. Cool 10 minutes before transferring to a wire rack.
- Beat cream cheese and butter until creamy; add powdered sugar and vanilla until fluffy.
- Frost cake and garnish with nuts or coconut.
Notes
For extra flavor, toast the nuts or coconut before adding them to the batter.
Nutrition
Calories: 420kcalCarbohydrates: 52gProtein: 5gFat: 22gSaturated Fat: 6gCholesterol: 55mgSodium: 280mgFiber: 2gSugar: 38gVitamin A: 3800IUVitamin C: 2mgCalcium: 60mgIron: 1.5mg
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