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Hawaiian Carrot Pineapple Cake

Irresistibly Moist Hawaiian Carrot Pineapple Cake Recipe

Course: Cake
Cuisine: Hawaiian
Keyword: carrot cake, cream cheese frosting, easy cake recipe, Hawaiian Carrot Pineapple Cake, potluck dessert, tropical dessert
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Calories: 350kcal
Enjoy a slice of Hawaiian Carrot Pineapple Cake, a delightful fusion of classic carrot cake and tropical flavors.
Print Recipe

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Spatula
  • Cake Pans

Ingredients

For the Cake

  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar
  • 2 cups Shredded Carrots Use finely shredded for better integration.
  • 1 cup Crushed Pineapple Drain before adding to prevent excess wetness.
  • 4 Large Eggs
  • 1 cup Vegetable Oil Can be substituted with melted coconut oil.
  • 1 cup Chopped Walnuts Optional; consider toasting for extra flavor.
  • 2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Nutmeg Adjust according to your preferences.
  • 0.5 teaspoon Salt
  • 2 teaspoon Vanilla Extract

For the Cream Cheese Frosting

  • 8 oz Cream Cheese Make sure it’s softened for easy mixing.
  • 0.5 cup Unsalted Butter Should be softened.
  • 3 cups Powdered Sugar Reduce to taste for less sweetness.
  • 1 teaspoon Vanilla Extract
  • 2 tablespoon Milk Use to adjust frosting consistency.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
  • Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl until well combined.
  • Mix sugar, eggs, and vegetable oil in another large bowl until smooth.
  • Stir in the finely shredded carrots and crushed pineapple, ensuring to drain the pineapple first.
  • Gradually add the dry ingredients into the wet mixture, mixing until just combined.
  • Fold in the chopped walnuts if using.
  • Pour the batter evenly into the prepared pans.
  • Bake for 30-35 minutes, or until a toothpick comes out clean.
  • Cool the cakes in their pans for about 10 minutes, then transfer to wire racks to cool completely.

Frosting

  • Beat together the softened cream cheese and butter in a bowl until smooth.
  • Gradually add powdered sugar and vanilla until fluffy; adjust with milk for desired consistency.
  • Assemble the cake by placing one layer on a platter, frosting the top, and then adding the second layer.
  • Frost the top and sides for a lovely finish.
  • Serve right away or refrigerate until ready to enjoy.

Notes

Garnish with toasted coconut or fresh pineapple pieces for that extra tropical touch.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 60mg | Sodium: 220mg | Potassium: 250mg | Fiber: 1g | Sugar: 22g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg