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Hawaiian Carrot Pineapple Cake Recipe

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4.5 from 147 reviews

This Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert combining grated carrots, crushed pineapple, and shredded coconut into a tender spice cake. Layered with a rich cream cheese frosting, this cake brings tropical sweetness and classic spice cake warmth together in a perfect harmony, ideal for celebrations or a delightful treat.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut
  • 1 cup chopped walnuts (optional)

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the vegetable oil and eggs until well blended. Then stir in the grated carrots, drained crushed pineapple, shredded coconut, and chopped walnuts if using.
  4. Blend Wet and Dry: Gently fold the wet mixture into the dry ingredients, stirring until just combined to avoid overmixing, which can affect texture.
  5. Divide Batter and Bake: Evenly divide the batter between the prepared cake pans, smoothing the tops. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully remove and transfer them onto wire racks to cool completely before frosting.
  7. Prepare Frosting: Beat together softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
  8. Assemble Cake: Frost the top of one cooled cake layer, place the second cake layer on top, and finish frosting the top and sides of the cake. Optionally garnish with extra shredded coconut or pineapple pieces.

Notes

  • For best results, ensure the pineapple is well drained to avoid excess moisture in the cake.
  • Walnuts are optional and can be omitted or substituted with other nuts or seeds according to preference.
  • This cake can be stored covered in the refrigerator for up to 3 days.
  • Allow the cake to come to room temperature before serving for best flavor and texture.
  • Grating the carrots finely will help them integrate better into the batter.

Keywords: Hawaiian carrot cake, pineapple cake, cream cheese frosting, tropical cake, moist carrot cake, layered cake

Find it online: https://bakedbylisa.com/hawaiian-carrot-pineapple-cake-recipe/