Hawaiian Carrot Pineapple Cake – Tropical Dessert Recipe
Moist, sweet, and bursting with tropical flavor—this Hawaiian carrot pineapple cake is a dessert that impresses every time. With fresh carrots, juicy pineapple, and a hint of spice, all topped with rich cream cheese frosting, it’s perfect for birthdays, holidays, or family gatherings.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Grater for carrots
- Baking pan (sheet, bundt, or round)
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- 3 large eggs
- ¾ cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple (lightly drained)
- 1 cup shredded coconut
- ½ cup chopped nuts (optional)
- ½ cup raisins (optional)
- Cream cheese frosting or whipped topping
- Pro Tip: Drain pineapple lightly but keep some juice for extra moisture.
Instructions
- Prep Ingredients: Grate carrots and drain pineapple.
- Mix Dry Ingredients: Combine flour, sugar, baking soda, baking powder, cinnamon, and nutmeg.
- Combine Wet Ingredients: Whisk eggs, oil, and pineapple with juice.
- Fold Together: Gently fold in carrots, coconut, and optional nuts or raisins.
- Bake & Cool: Pour into greased pan and bake at 350°F (175°C) for 40–45 minutes until golden and set. Cool completely.
- Frost & Serve: Spread cream cheese frosting or whipped topping. Garnish with coconut or nuts.
- Important Tip: Don’t overmix—gentle folding keeps the cake tender.
Notes
- Works as sheet cake, bundt, or cupcakes.
- Cream cheese frosting is traditional, but whipped topping is lighter.
- Add-ins like nuts or raisins enhance texture.
- Store covered at room temperature for 2 days or refrigerate up to 5 days.
- Freezer-friendly: wrap slices tightly and freeze for up to 2 months.