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Hawaiian Carrot Pineapple Cake

Tropical Hawaiian Carrot Pineapple Cake That'll Wow Your Guests

This Hawaiian Carrot Pineapple Cake combines fresh carrots and juicy pineapple, creating a moist dessert that's a guaranteed crowd-pleaser.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitution: Use gluten-free flour for a gluten-free option.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon Substitute with nutmeg for a different aromatic profile.
  • 1/2 teaspoon Salt
  • 1.5 cups Granulated Sugar Can be substituted with coconut sugar for a lower glycemic index.
  • 4 Large Eggs Substitute with flax eggs for a vegan option.
  • 1 cup Vegetable Oil Substitution: Use melted coconut oil for added flavor.
  • 2 teaspoons Vanilla Extract
  • 2 cups Grated Carrots Use fresh for best texture.
  • 1 can Crushed Pineapple Substitute with diced fresh pineapple or applesauce.
  • 1 cup Chopped Walnuts Optional; omit for a nut-free version.
For the Frosting
  • 8 oz Cream Cheese
  • 1/2 cup Butter Use unsalted for better control of salt levels.
  • 4 cups Powdered Sugar
  • 2 teaspoons Vanilla Extract

Equipment

  • mixing bowls
  • Whisk
  • Spatula
  • Oven
  • cake pans

Method
 

Step‑by‑Step Instructions for Hawaiian Carrot Pineapple Cake
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until well mixed.
  3. In a separate bowl, whisk together granulated sugar, large eggs, vegetable oil, and vanilla extract until smooth.
  4. Gradually incorporate the dry mixture into the wet ingredients, stirring gently.
  5. Fold in the grated carrots, crushed pineapple, and chopped walnuts.
  6. Grease and flour your cake pans and pour in the batter.
  7. Bake for 30-40 minutes, or until a toothpick comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes and then transfer to a wire rack to cool completely.
  9. Beat softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract.
  10. Once cooled, frost the top of one layer, place the second layer on top, and frost the top and sides.
  11. Slice and serve your Hawaiian Carrot Pineapple Cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This cake stays fresh in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted layers for up to three months.

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