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Hawaiian Carrot Pineapple Cake with fresh carrots and pineapple topping
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Hawaiian Carrot Pineapple Cake

A delightful treat combining tropical pineapple and sweet carrots, this moist cake is perfect for gatherings or a sweet afternoon snack.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Cream Cheese Frosting, Easy Cake Recipe, Pineapple Cake, Tropical Dessert
Servings: 12 slices
Calories: 450kcal

Ingredients

For the cake

  • 2 cups finely grated carrots Fresh carrots bring moisture and sweetness.
  • 1 cup crushed pineapple (drained) The tropical twist that sets this recipe apart.
  • 2 cups all-purpose flour The backbone of the cake.
  • 1.5 cups granulated sugar Adds sweetness and helps with moisture retention.
  • 1 tsp baking soda For that perfect rise.
  • 0.5 tsp salt Enhances the flavors.
  • 2 tsp baking powder Ensures a light texture.
  • 1 tsp vanilla extract Adds a lovely depth of flavor.
  • 1 tsp ground cinnamon A warm spice that complements the cake wonderfully.
  • 3 large eggs Binds the ingredients together.
  • 0.75 cup vegetable oil Keeps the cake moist and fluffy.
  • 0.5 cup shredded coconut (optional) For added tropical flavor.
  • 0.5 cup chopped walnuts or pecans (optional) For crunch and creating more texture.

For the frosting

  • 8 oz cream cheese, softened The star of the frosting.
  • 0.5 cup unsalted butter, softened Richness for the frosting.
  • 2 cups powdered sugar Sweetening the frosting to perfection.
  • 1 tsp lemon juice or vanilla extract A splash of acidity or additional flavor.

For garnish

  • Pineapple chunks and shredded carrot curls Optional but add a lovely touch.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F). Prepare three or four 8-inch round cake pans by greasing and lining them with parchment paper to prevent sticking.
  • In a large mixing bowl, combine all-purpose flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon. Whisk until well blended.
  • In a separate bowl, beat the eggs with vegetable oil and vanilla extract. Stir in grated carrots and crushed pineapple. Fold in shredded coconut and nuts if using.
  • Gradually mix the wet ingredients into the dry ingredients using a spatula to combine gently, being careful not to overmix.

Baking

  • Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

Frosting

  • In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and lemon juice or vanilla extract, whipping until light and fluffy.
  • Once cakes are cool, layer them with frosting between each layer and cover the top and sides generously.

Garnishing and Serving

  • Garnish the cake with fresh pineapple chunks and shredded carrot curls.
  • Chill the cake for about 30 minutes before serving for clean slices.

Notes

To enhance the tropical flavor, consider adding a splash of coconut extract. For a more intense flavor, allow the cake to sit for a few hours or overnight before serving. If you prefer a lighter frosting, substitute half of the cream cheese with whipped cream. Experiment with different nuts or add raisins for a unique texture.