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Hawaiian Carrot Pineapple Cake

Moist Hawaiian Carrot Pineapple Cake That You'll Adore

This Hawaiian Carrot Pineapple Cake is a delightful fusion of sweet carrots and juicy pineapple, topped with creamy frosting.
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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: Dessert
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Best results with purpose flour.
  • 2 teaspoons Baking Powder Use a good-quality baking powder.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
  • 1.5 cups Granulated Sugar
  • 3 Large Eggs Beaten until pale yellow for best results.
  • 1 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 2 cups Grated Carrots
  • 1 cups Crushed Pineapple If unavailable, use finely diced fresh pineapple or unsweetened applesauce.
  • 1/2 cup Chopped Walnuts optional
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Must be softened for smooth mixing.
  • 1/2 cup Unsalted Butter
  • 3 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract for frosting
Optional Garnish
  • Fresh Pineapple Chunks
  • Shredded Carrots

Equipment

  • Oven
  • Mixing bowls
  • Cake Pans
  • Spatula
  • Wire Racks

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a separate bowl, whisk together the granulated sugar, large eggs, vegetable oil, and vanilla extract until smooth and pale yellow.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Fold in the grated carrots and crushed pineapple, and add walnuts if desired.
  6. Divide the batter between the prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  8. Beat the softened cream cheese and unsalted butter until smooth, then gradually add the powdered sugar and vanilla extract.
  9. Frost the top of one layer with cream cheese frosting, add the second layer, and frost the top and sides of the cake.
  10. Decorate with fresh pineapple chunks and shredded carrots if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 54gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use room temperature eggs for better mixing. Don’t overmix the batter and check doneness carefully.

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