Hawaiian Carrot Pineapple Cake
This Hawaiian Carrot Pineapple Cake is soft, moist, and bursting with tropical flavor. With juicy pineapple and sweet carrots, it’s perfect for beginners looking to bake a show-stopping dessert. No fancy skills required!
Ingredients
Cake Batter:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1¼ cups granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- ½ cup sweetened shredded coconut
- ½ cup chopped walnuts optional
Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease four 8-inch round cake pans.
- In a large bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk sugars, eggs, oil, and vanilla.
- Stir wet and dry ingredients together until just combined.
- Fold in carrots, pineapple, coconut, and nuts.
- Divide batter evenly into pans.
- Bake for 22–26 minutes or until a toothpick comes out clean.
- Cool completely. Frost and layer using the cream cheese frosting.
Notes
For the best Hawaiian Carrot Pineapple Cake, use freshly grated carrots and well-drained pineapple. Try adding toasted coconut on top for extra crunch!
Nutrition:
Calories: ~420 per slice (based on 12 servings)
Calories: ~420 per slice (based on 12 servings)