Indulge in the tropical flavors of Hawaii with this moist and flavorful Hawaiian Carrot Pineapple Cake. A delightful blend of carrots, pineapple, and warm spices, topped with a luscious cream cheese frosting.
Author:nadia
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:Hawaiian-American
Diet:Vegetarian
Ingredients
UnitsScale
Dry Ingredients:
2cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
Wet Ingredients:
1 1/2cups granulated sugar
1/2cup light brown sugar
1cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2cups grated carrots
1 (8 oz) can crushed pineapple (with juice)
1/2cup chopped walnuts or pecans (optional)
1/2cup shredded coconut (optional)
Cream Cheese Frosting:
8oz cream cheese (softened)
1/2cup unsalted butter (softened)
3cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons pineapple juice or milk (for consistency)
Instructions
Preheat oven and prepare pans: Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan or two 8-inch round pans.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Combine wet ingredients: In a large bowl, beat granulated sugar, brown sugar, and oil. Add eggs one at a time, then mix in vanilla extract.
Combine batter: Stir in the dry ingredients until just combined. Fold in carrots, pineapple, nuts, and coconut if using.
Bake: Pour batter into prepared pan(s) and bake for 35–40 minutes. Cool completely.
Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and pineapple juice until spreadable.
Frost cake: Frost the cooled cake and garnish with nuts or coconut.
Notes
This cake tastes even better the next day after the flavors meld.
Store in the refrigerator and bring to room temperature before serving.
Can be made as a layer cake, sheet cake, or cupcakes.