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Hawaiian Carrot Pineapple Cake recipe

Hawaiian Carrot Pineapple Cake

  • Author: Navy Sinclair
  • Total Time: 50 minutes
  • Yield: 8 slices 1x

Description

Take your taste buds on a tropical getaway with this Hawaiian Carrot Pineapple Cake. A sunny twist on the classic, it’s bursting with carrots, pineapple, coconut, and a rich cream cheese frosting. Great for any celebration or just because you deserve it!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut (unsweetened preferred)
  • 1 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract
  • For the frosting: 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk the oil, eggs, and vanilla until smooth.
  4. Gradually combine the wet and dry mixtures, stirring just until blended.
  5. Fold in the grated carrots, pineapple, coconut, and nuts (if using).
  6. Pour the batter into the prepared pans and smooth the tops.
  7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
  9. To make the frosting, beat the cream cheese and butter until smooth. Slowly add powdered sugar, then mix in vanilla.
  10. Frost the cooled cakes by stacking them with frosting in between, then cover the top and sides. Garnish with extra coconut or pineapple if desired.

Notes

Avoid over-mixing the batter to keep the cake light. Fully drain pineapple to prevent sogginess. You can make this cake ahead and store it covered in the fridge for up to 4 days. Try adding pineapple extract or pineapple preserves between layers for extra zing!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian-American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 35g
  • Sodium: 220mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

Keywords: carrot cake, pineapple, coconut, cream cheese frosting, tropical dessert

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Find it online: https://www.navyrecipes.com/hawaiian-carrot-pineapple-cake/