Hawaiian Pineapple Carrot Cream Cake Recipe
Indulge in the tropical flavors of this Hawaiian Pineapple Carrot Cream Cake. A moist carrot cake studded with pineapple, coconut, and walnuts, topped with a luscious cream cheese frosting.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease/flour cake pans.
- Mix dry ingredients: Combine flour, baking soda, cinnamon, nutmeg, and salt.
- Prepare batter: Beat sugar and oil, add eggs and vanilla. Mix in dry ingredients, then fold in carrots, pineapple, coconut, and walnuts.
- Bake: Pour batter into pans and bake until a toothpick comes out clean.
- Make cream cheese frosting: Beat cream cheese and butter, add sugar, vanilla, and pineapple juice until fluffy.
- Frost cake: Frost cooled cake and chill before serving.
Notes
- For extra tropical flair, top with toasted coconut or pineapple chunks.
- Keeps well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 36g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
