Description
Hawaiian Carrot Pineapple Cake is a moist, spiced cake combining shredded carrots and crushed pineapple for a tropical twist on classic carrot cake. Topped with rich cream cheese frosting, it’s perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups shredded carrots
- 1 can (8 oz) crushed pineapple with juice
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/4 cup shredded coconut
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or two round cake pans.
- In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Fold in shredded carrots and crushed pineapple with juice.
- Gradually mix in the dry ingredients until just combined. Stir in optional nuts or coconut.
- Pour batter into prepared pan(s) and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool completely before frosting.
- To make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Spread frosting over cooled cake. Garnish with additional nuts or coconut if desired.
Notes
- Add raisins for extra sweetness.
- Convert into cupcakes: bake for 18–22 minutes.
- Double the frosting for layered cakes.
- Use vegan substitutes for a dairy-free version.
- Let cake rest a day for enhanced flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
