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Hawaiian Carrot Pineapple Cake

DeShawn Mitchell
A moist and fluffy cake blending the sweetness of carrots and pineapple with a tropical twist, topped with creamy cream cheese frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine Hawaiian
Servings 12 slices
Calories 450 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1 cup crushed pineapple drained
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp ginger
  • 1 tsp baking soda
  • 1 tsp baking powder

Frosting

  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 8 oz cream cheese cold
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  • In a large bowl, cream together the sugar and vegetable oil until light and fluffy. Add eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and baking powder.
  • Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in grated carrots and crushed pineapple.
  • Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting

  • Cream softened butter until light and fluffy. Gradually add powdered sugar, mixing on low speed.
  • Add cold cream cheese in chunks, mixing until just combined. Stir in vanilla extract and salt.
  • Apply a crumb coat to the cooled cake layers, chill for 30 minutes, then frost with remaining frosting.

Notes

  • 1- Use fresh pineapple for vibrant flavor, or canned if more convenient—just drain well.
  • 2- Add optional nuts or coconut for extra texture.
  • 3- Serve with whipped cream or ice cream for a treat.
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