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Hawaiian Carrot Pineapple Cake – A Tropical Twist on a Classic Favorite

Hawaiian Carrot Pineapple Cake – A Tropical Twist on a Classic Favorite

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Indulge in the delightful Hawaiian Carrot Pineapple Cake, a tropical twist on a classic favorite that’s sure to brighten your dessert table. This moist and flavorful cake features the perfect combination of crushed pineapple, freshly grated carrots, and shredded coconut, creating a refreshing taste of paradise with every bite. Whether you’re celebrating a special occasion or simply enjoying a cozy family gathering, this cake is easy to make and guaranteed to impress. The warm spices blend beautifully with the sweetness of the fruit, making it an unforgettable treat. Elevate your baking game and bring some aloha spirit into your kitchen with this delicious recipe!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, mix oil and eggs until combined. Stir in grated carrots, crushed pineapple, shredded coconut, and walnuts if using.
  4. Fold the wet mixture into the dry ingredients until just combined.
  5. Divide batter between prepared pans and smooth tops.
  6. Bake for 25–30 minutes or until a toothpick comes out clean.
  7. Let cakes cool in pans for about 10 minutes before transferring to wire racks to cool completely.
  8. Beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla extract until fluffy.
  9. Frost cooled cakes as desired.

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