Hawaiian Carrot Pineapple Cake Recipe | Moist Tropical Dessert
Hawaiian Carrot Pineapple Cake is a deliciously moist dessert combining sweet carrots, crushed pineapple, and warm spices for a tropical twist on a classic cake. Topped with a rich and creamy frosting, this cake delivers incredible flavor and texture in every bite. Perfect for celebrations, holidays, or everyday indulgence, it’s an easy-to-make dessert that’s always a crowd favorite.
Equipment
- Mixing bowls
- Whisk and spatula
- Grater for carrots
- Cake pans (round or square)
- Cooling rack
Ingredients
Cake Batter:
- 2 cups all-purpose flour (or whole wheat for lighter version)
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1 cup sugar (reduce for lighter version)
- ½ cup brown sugar
- 3 large eggs
- ¾ cup vegetable oil (or applesauce for lighter version)
- 2 cups grated carrots
- 1 cup crushed pineapple, lightly drained
- ½ cup shredded coconut
- 1 tsp vanilla extract
Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease and flour cake pans.
- Mix Dry Ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, beat eggs, sugars, oil, and vanilla until smooth.
- Add Carrots & Pineapple: Fold in grated carrots, drained pineapple, and coconut.
- Combine: Gently fold dry mixture into wet until just combined.
- Bake: Pour batter into pans. Bake 30–35 minutes, or until a toothpick comes out clean.
- Cool: Let cakes cool completely on a rack.
- Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.
- Frost & Serve: Spread frosting over cooled cake. Garnish with toasted coconut or pineapple tidbits.
Notes
- Drain pineapple lightly to avoid soggy texture.
- Whole wheat flour and applesauce reduce calories.
- Cream cheese frosting balances sweetness with tang.
- Garnish with toasted coconut or nuts for extra crunch.
- Store frosted cake in fridge up to 5 days; unfrosted layers can be frozen for 3 months.