Here’s a delicious Hawaiian Carrot Pineapple Cake recipe — moist, flavorful, and perfect for any occasion!
🌺 Hawaiian Carrot Pineapple Cake
Ingredients
For the Cake:
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2 cups all-purpose flour
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2 tsp baking soda
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½ tsp salt
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2 tsp ground cinnamon
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½ tsp ground nutmeg (optional)
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1 ½ cups granulated sugar
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1 cup vegetable oil
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4 large eggs
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2 cups grated carrots (about 3 medium carrots)
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1 cup crushed pineapple, drained
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½ cup sweetened shredded coconut
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½ cup chopped walnuts or pecans (optional)
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1 tsp vanilla extract
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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3–4 cups powdered sugar
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1 tsp vanilla extract
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1–2 tbsp pineapple juice (optional, for a tropical twist)
Instructions
1. Prepare the Cake Batter:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
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In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
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In a large bowl, beat sugar and oil until well combined.
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Add eggs one at a time, beating well after each. Stir in vanilla.
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Mix in grated carrots, crushed pineapple, coconut, and nuts (if using).
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Gradually add dry ingredients to wet mixture, mixing just until combined.
2. Bake:
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Pour batter into prepared pan(s).
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Bake for 35–40 minutes (for 9×13) or 25–30 minutes (for round pans), or until a toothpick inserted in the center comes out clean.
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Cool completely before frosting.
3. Make the Frosting:
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Beat cream cheese and butter together until smooth.
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Add vanilla and powdered sugar gradually, beating until fluffy.
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Add pineapple juice if desired for extra flavor and adjust consistency.
4. Assemble:
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If using round layers, level and stack with frosting in between.
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Frost the top and sides of the cake (or just the top if using a sheet cake).
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Garnish with extra coconut or chopped nuts if desired.
🍍 Tips:
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This cake gets moister after sitting overnight.
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It freezes well — just wrap it tightly.
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Add raisins for an extra island-style twist!