Hawaiian Carrot Pineapple Cake
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
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoon 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 teaspoon 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
- Chill before slicing for cleaner cuts.
- Can be made gluten-free or nut-free with easy swaps.
- Try shredded coconut or raisins for a twist.
- Stores well in fridge for up to 5 days.
- Makes great cupcakes or bundt cake versions.