Hawaiian Carrot Pineapple Cake
A moist, flavorful carrot cake packed with crushed pineapple, warm spices, and topped with luscious cream cheese frosting.
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Total Time: 1 hour
Servings: 12
Ingredients
For the Cake
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg (optional)
- 3 large eggs
- 1½ cups (300 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, well-drained
- ½ cup chopped pecans or walnuts (optional)
- ½ cup shredded sweetened coconut (optional)
For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, if needed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
- In a large bowl, beat the eggs, sugar, oil, and vanilla until smooth.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the grated carrots, crushed pineapple, pecans, and coconut, if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely before frosting.
Make the Frosting
- Beat the cream cheese and butter until smooth and fluffy.
- Gradually add the powdered sugar, beating until creamy.
- Mix in the vanilla. If needed, add a little milk to reach your desired consistency.
- Spread evenly over the cooled cake.
Optional Garnishes
- Toasted coconut
- Chopped pecans or walnuts
- Finely grated carrot
- Pineapple tidbits (well-drained)
Storage
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze unfrosted cake for up to 3 months. Thaw overnight in the refrigerator before frosting.
Tip: For an extra-moist cake, let it chill for a few hours before serving—the flavors deepen and the texture becomes even more tender.