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Hawaiian Carrot Pineapple Cake topped with cream cheese frosting and pineapple slices
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Hawaiian Carrot Pineapple Cake

A delightful dessert that combines the sweetness of carrots and crushed pineapple with comforting spices, resulting in a moist and fluffy cake that's perfect for any occasion.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: Hawaiian
Keyword: Carrot Cake, Easy Cake Recipe, Hawaiian Carrot Pineapple Cake, Pineapple Cake, Tropical Dessert
Servings: 12 slices
Calories: 350kcal

Ingredients

For the Cake

  • 2 cups finely grated carrots Fresh and sweet, they add moisture and natural sweetness.
  • 1 cup crushed pineapple (drained) Provides a tropical twist and a burst of flavor in every bite.
  • 2 cups all-purpose flour The base that holds everything together.
  • 1.5 cups granulated sugar To create a sweet, moist cake.
  • 1 tsp baking soda To aid in leavening, ensuring a light texture.
  • 0.5 tsp salt A pinch to enhance the sweetness.
  • 2 tsp baking powder To help the cake rise perfectly.
  • 1 tsp vanilla extract Adds depth and warmth to the flavor profile.
  • 1 tsp ground cinnamon Offers a comforting spice note that complements the ingredients.
  • 3 large eggs Binds the mixture together and adds richness.
  • 0.75 cup vegetable oil Keeps the cake moist and tender.
  • 0.5 cup shredded coconut (optional) Adds a chewy texture and tropical flair.
  • 0.5 cup chopped walnuts or pecans (optional) Introduces crunch and nuttiness.

For the Frosting

  • 8 oz cream cheese, softened Essential for a rich, creamy frosting.
  • 0.5 cup unsalted butter, softened Creates a smooth and creamy blend with the cream cheese.
  • 2 cups powdered sugar Sweetens and thickens the frosting.
  • 1 tsp lemon juice or vanilla extract (for frosting) Brightens the flavors of the frosting.

For Garnish

  • 1 cup pineapple chunks Adds freshness and visual appeal.
  • 0.5 cup shredded carrot curls Enhances the cake's decorative touch.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F). Grease and line three or four 8-inch round cake pans.
  • In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
  • In a separate bowl, whisk together the eggs, oil, and vanilla extract. Stir in the grated carrots and crushed pineapple, adding shredded coconut and nuts if desired.
  • Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
  • Divide the batter among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  • Allow the cakes to cool completely in the pans.

Frosting

  • In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and lemon juice or vanilla, whipping until fluffy.

Assembly

  • Once cooled, stack the cake layers with frosting in between. Frost the sides and top.
  • Garnish with pineapple chunks and carrot curls. Chill for 30 minutes before serving.

Notes

Consider incorporating tropical spices like nutmeg or cardamom into the batter. Substitute crushed pineapple with mango puree for a unique twist. Use unsweetened applesauce to lighten the cake.