Description

This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert combining the sweetness of pineapple with fresh grated carrots and warm cinnamon. Topped with a creamy, tangy cream cheese frosting and garnished with pineapple chunks and shredded carrots, this cake is perfect for any occasion where you want a tropical twist on a classic carrot cake.

Ingredients

Scale

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)

Cream Cheese Frosting

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

Garnish (optional)

Pineapple chunks
Shredded carrots

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake doesn’t stick after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
Combine Wet Ingredients: In a large bowl, beat the granulated sugar, eggs, vegetable oil, and vanilla extract until you achieve a smooth and homogeneous mixture.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined, being careful not to overmix to keep the cake light and tender.
Add Carrots, Pineapple, and Nuts: Fold in the grated carrots, drained crushed pineapple, and chopped walnuts if using, distributing them evenly throughout the batter.
Bake the Cake: Pour the batter into the prepared baking pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Prepare the Frosting: While the cake cools, beat the softened cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
Frost and Garnish: Spread the cream cheese frosting evenly over the cooled cake. Garnish with pineapple chunks and shredded carrots as desired to add a decorative and fresh touch.

Notes

Make sure the crushed pineapple is well drained to avoid excess moisture in the cake.
For a nut-free version, simply omit the walnuts.
You can substitute vegetable oil with a neutral oil like canola or light olive oil.
The cake can be stored in an airtight container in the refrigerator for up to 4 days.
Allow the cake to cool completely before frosting to prevent the frosting from melting.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American, Hawaiian

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