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–+ servings
Ranis

Hawaiian Carrot Pineapple Cake: A Tropical Delight Awaits!

A delicious and moist Hawaiian Carrot Pineapple Cake that combines the flavors of carrots and pineapple, topped with a creamy frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Hawaiian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots about 4 medium carrots
  • 1 cup crushed pineapple drained
  • 1/2 cup chopped walnuts or pecans optional
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk as needed for consistency

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, beat the eggs and then mix in the vegetable oil and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Fold in the grated carrots, crushed pineapple, and nuts (if using) until evenly distributed.
  6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
  10. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
  11. Serve immediately or refrigerate for up to 3 days.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 11gCholesterol: 50mgSodium: 200mgFiber: 1gSugar: 30g

Notes

  • For a tropical twist, add shredded coconut to the batter or top the cake with toasted coconut flakes.
  • To make it a layered dessert, consider adding a layer of fresh fruit between the cake layers or on top of the frosting.

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