Description
A tropical twist on a classic dessert, this Hawaiian Carrot Pineapple Cake is ultra-moist, warmly spiced, and topped with luscious cream cheese frosting. Perfect for any celebration or casual family treat.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup chopped walnuts (optional)
For the Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pineapple chunks and shredded carrots (for garnish, optional)
Instructions
- Preheat oven to 350°F. Grease and flour pan(s), line with parchment.
- Whisk flour, baking powder, soda, cinnamon, and salt in a bowl.
- In another bowl, beat sugar, eggs, oil, and vanilla until fluffy.
- Mix in dry ingredients just until combined. Fold in carrots, pineapple, and walnuts.
- Pour into pans. Bake 35–40 mins (or 25–30 mins for rounds). Cool completely.
- Beat cream cheese and butter. Add sugar and vanilla; mix until smooth.
- Frost cooled cake and garnish as desired.
Notes
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Chill before slicing for cleaner cuts.
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Can be made gluten-free or nut-free with easy swaps.
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Try shredded coconut or raisins for a twist.
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Stores well in fridge for up to 5 days.
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Makes great cupcakes or bundt cake versions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 420