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–+ servings
Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake: Tropical Delight to Impress

This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that combines carrot cake with tropical pineapple.
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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: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 2 cups granulated sugar adjust quantity for preferred sweetness
  • 1 cup shredded carrots use finely shredded for even distribution
  • 1 cup crushed pineapple, drained draining is crucial to prevent excess moisture
  • 4 large eggs can substitute with flax eggs for vegan version
  • 1 cup vegetable oil can use melted coconut oil
  • 1 cup chopped walnuts (optional) can substitute with pecans or omit
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon substitute with pumpkin pie spice for variation
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened can use dairy-free cream cheese
  • ½ cup unsalted butter, softened can use plant-based butter
  • 4 cups powdered sugar reduce for a less sweet version
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk (optional) use almond milk for dairy-free option

Equipment

  • 2 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat the sugar, eggs, and oil until smooth, then blend with the dry ingredients.
  4. Stir in the carrots and drained pineapple until evenly distributed.
  5. If using, fold in the walnuts carefully.
  6. Divide the batter between the prepared pans and bake for 30 to 35 minutes.
  7. Cool the cakes in the pans for 10 minutes before transferring to wire racks.
  8. Beat the cream cheese and butter until creamy, then add powdered sugar and vanilla until fluffy.
  9. Frost the cooled cakes with cream cheese frosting, layering and covering evenly.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 100IUVitamin C: 10mgCalcium: 3mgIron: 5mg

Notes

Use fresh ingredients and avoid overmixing for best results. Consider adding toppings like toasted coconut for extra flair.

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