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Hawaiian Carrot Pineapple Cake

Tropical Hawaiian Carrot Pineapple Cake for Joyful Gatherings

Enjoy a moist and flavorful Hawaiian Carrot Pineapple Cake that brings tropical vibes to your gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides the essential structure; use purpose flour for a soft, tender crumb.
  • 1 teaspoon Baking Powder Acts as a leavening agent, ensuring a fluffy rise.
  • 1 teaspoon Baking Soda Helps the cake rise and contributes to a lovely golden color.
  • 1 teaspoon Ground Cinnamon Infuses warm, aromatic spice into the mix.
  • 0.5 teaspoon Salt Balances sweetness and enhances flavors beautifully.
  • 1.5 cups Granulated Sugar Gives the cake sweetness and moisture.
  • 3 Large Eggs Binds the ingredients together while adding moisture.
  • 1 cup Vegetable Oil Ensures a moist, tender crumb that melts in your mouth.
  • 1 teaspoon Vanilla Extract Adds a delightful depth of flavor to the batter.
  • 2 cups Grated Carrots Provides moisture and a naturally sweet, earthy flavor; a key component.
  • 1 cup Crushed Pineapple Delivers juiciness and tropical flavors; drain well to avoid excess moisture.
  • 1 cup Chopped Walnuts Introduces a satisfying crunch; can be omitted for a nut-free version.
For the Frosting
  • 8 ounces Cream Cheese Forms the creamy, tangy base of the frosting.
  • 0.5 cup Unsalted Butter Adds richness and smoothness to your delightful topping.
  • 3 cups Powdered Sugar Sweetens and thickens the frosting to your desired fluffiness.
Optional Garnish
  • Pineapple Chunks Use for decoration, adding a bright, tropical flair.
  • Shredded Carrots Introduces a pop of color and is a lovely finishing touch before serving.

Equipment

  • 9-inch round cake pans
  • Mixing Bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
  2. Sift together flour, baking powder, baking soda, ground cinnamon, and salt in a large mixing bowl.
  3. In another bowl, whisk together sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Fold in grated carrots and crushed pineapple, along with chopped walnuts if desired.
  6. Pour batter into prepared cake pans, smoothing the tops with a spatula.
  7. Bake for 30 to 40 minutes or until a toothpick inserted comes out clean.
  8. Cool the cakes in the pans for about 10 minutes before transferring to wire racks.
  9. Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy.
  10. Once cooled, frost the first cake layer, place the second layer on top, and frost all around.
  11. Garnish with pineapple chunks and shredded carrots if desired before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 1500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

This cake can be prepared ahead and stored; it pairs beautifully with dishes like Mini Carrot Cakes and Hawaiian Cheesecake Salad.

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