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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake for a Tropical Twist Today

This Hawaiian Carrot Pineapple Cake combines fresh carrots and juicy pineapple for a refreshing dessert that's easy to make.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Essential for creating a soft, moist crumb.
  • 2 teaspoons baking powder Ensures the cake rises properly.
  • 1 te teaspoon baking soda Helps create a light texture.
  • 1 teaspoon ground cinnamon Adds warmth and spice.
  • 1/2 teaspoon salt Balances sweetness.
  • 2 cups granulated sugar The primary sweetener for the cake.
  • 4 large large eggs Helps bind the ingredients.
  • 1 cup vegetable oil Keeps the cake tender.
  • 2 teaspoons vanilla extract Enhances the overall taste.
  • 2 cups grated carrots Provides moisture and sweetness.
  • 1 can crushed pineapple Adds tropical flavor and moisture.
  • 1/2 cup chopped walnuts Optional, adds texture.
For the Cream Cheese Frosting
  • 8 oz cream cheese Adds richness and creamy texture.
  • 2 cups powdered sugar Essential for creating the right texture.
  • 1 teaspoon vanilla extract Enhances sweetness.
For Garnish
  • 1 cup pineapple chunks Optional, adds a fresh element.
  • 1/2 cup shredded carrots A lovely touch of color.

Equipment

  • mixing bowls
  • whisk
  • spatula
  • 9-inch Round Cake Pans
  • oven

Method
 

Step-by-Step Instructions
  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 all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In another bowl, beat together the granulated sugar, large eggs, vegetable oil, and vanilla extract until thick and well combined.
  4. Slowly add the dry mixture to the wet ingredients, mixing gently with a spatula until just combined.
  5. Fold in the grated carrots and crushed pineapple. If including walnuts, add them now.
  6. Divide the batter evenly between prepared pans and smooth the tops. Bake for 30–40 minutes, until a toothpick comes out clean.
  7. Allow cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare your cream cheese frosting. Once cakes are cool, frost the top of one layer, place the second on top, and frost the sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 220mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 1200IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Allow cakes to cool completely before frosting for best results. Consider gluten-free flour for a gluten-free option.

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