Here’s a delicious recipe for Hawaiian Carrot Pineapple Cake — moist, flavorful, and perfect for tropical dessert lovers!
🌺 Hawaiian Carrot Pineapple Cake Recipe
🧁 Ingredients
For the cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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2 tsp baking soda
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1/2 tsp salt
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2 tsp ground cinnamon
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1/2 tsp ground nutmeg (optional)
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3 large eggs
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1 cup vegetable oil
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2 tsp vanilla extract
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2 cups grated carrots (about 3–4 medium carrots)
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1 cup crushed pineapple (with juice)
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1/2 cup chopped nuts (walnuts or pecans, optional)
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1/2 cup shredded coconut (optional)
For the cream cheese frosting:
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8 oz cream cheese, softened
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1/2 cup (1 stick) unsalted butter, softened
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1 tsp vanilla extract
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3–4 cups powdered sugar
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Optional topping: chopped nuts, toasted coconut, or pineapple tidbits
👩🍳 Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
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Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
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Add wet ingredients: Stir in eggs, oil, and vanilla. Mix until well combined.
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Fold in grated carrots, crushed pineapple (with juice), nuts, and coconut if using. Batter will be thick.
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Pour into prepared pan and smooth the top.
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Bake for 40–50 minutes (for 9×13 pan) or 30–35 minutes (for round pans), until a toothpick inserted comes out clean.
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Cool completely before frosting.
🧁 Cream Cheese Frosting
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In a large bowl, beat cream cheese and butter until smooth and creamy.
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Add vanilla extract.
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Gradually beat in powdered sugar until desired sweetness and consistency.
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Spread over cooled cake. Garnish with nuts, coconut, or fruit if desired.
🌴 Tips
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This cake is very moist and improves in flavor the next day!
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You can make it into cupcakes (bake ~20–25 minutes).
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Great with or without frosting — also good with a light glaze.
Would you like a printable version or to adjust it for dietary needs (gluten-free, vegan, etc.)?
