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Hawaiian Carrot Pineapple Cake

Tropical Hawaiian Carrot Pineapple Cake You’ll Love

This Hawaiian Carrot Pineapple Cake is a delightful dessert combining carrots and pineapple for a moist, vegetarian-friendly treat.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure and crumb
  • 2 teaspoons Baking Powder Leavens the cake for a light texture
  • 1 teaspoon Baking Soda Enhances leavening and promotes browning
  • 1 teaspoon Ground Cinnamon Adds warmth and depth of flavor
  • 0.5 teaspoon Salt Balances sweetness and enhances flavor
  • 1.5 cups Granulated Sugar Sweetens the cake and helps with moisture
  • 4 large Eggs Binds ingredients and provides moisture
  • 1 cup Vegetable Oil Ensures moistness and keeps the cake tender
  • 2 teaspoons Vanilla Extract Adds aromatic sweetness
  • 2 cups Grated Carrots Main flavor component
  • 1 cup Crushed Pineapple Infuses tropical flavor and moisture
  • 0.5 cup Chopped Walnuts Adds crunch and nutty flavor
For the Frosting
  • 8 ounces Cream Cheese Base for frosting, contributes tanginess
  • 0.5 cup Unsalted Butter Smooths the frosting texture
  • 4 cups Powdered Sugar Sweetens and gives consistency
  • 1 teaspoon Vanilla Extract Enhances the flavor profile
For the Garnish
  • Pineapple Chunks Optional
  • Shredded Carrots Optional

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Spatula
  • Cake Pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl.
  3. In another bowl, combine sugar, eggs, oil, and vanilla extract, whisk until smooth.
  4. Gradually add dry ingredients to wet mixture, mixing gently until combined.
  5. Fold in grated carrots and crushed pineapple; add walnuts if using.
  6. Divide batter between prepared pans and bake for 30-35 minutes until golden brown.
  7. Cool cakes in pans for 10 minutes before transferring to a wire rack.
  8. Beat cream cheese and butter until smooth, add powdered sugar and vanilla to make frosting.
  9. Spread frosting on one cooled layer, place the second layer on top and frost the entire cake.
  10. Garnish with shredded carrots and pineapple chunks as desired, then serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Chill the cake overnight for deeper flavor; store in an airtight container for up to 1 week.

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