Description
Hawaiian Carrot Pineapple Cake is an amazing and moist tropical dessert made with fresh carrots, crushed pineapple, warm cinnamon, and rich cream cheese frosting.
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple (lightly drained)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional)
For the Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
2. Whisk together flour, baking soda, cinnamon, and salt.
3. In another bowl, beat sugars and eggs until smooth, then mix in oil and vanilla.
4. Fold in grated carrots and crushed pineapple.
5. Gradually combine dry ingredients with wet ingredients without overmixing.
6. Stir in nuts or coconut if using.
7. Divide batter evenly into pans and bake for 30-40 minutes.
8. Cool cakes completely on a wire rack.
9. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla.
10. Frost cooled cake layers and serve.
Notes
Lightly drain pineapple to prevent excess moisture.
Do not overmix batter to keep cake soft.
Replace half the oil with applesauce for a lighter option.
Store refrigerated up to 5 days.
Freeze unfrosted layers up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg