This Hawaiian Pineapple Carrot Cake is a must-try for any carrot cake lover!
Moist, fluffy, and packed with carrots, pineapple, and warm spices, topped with a dreamy cinnamon cream cheese frosting.
Whether for a special occasion or just because, this cake will impress!
Ingredients
For the cake:
- 4 large eggs, room temperature
- 1 cup brown sugar, packed
- 1 cup granulated sugar, packed
- 1 1/2 cups vegetable oil
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tbsp cinnamon
- 1 1/2 tsp nutmeg
- 1 tsp ginger
- Pinch of salt
- 3 cups finely grated carrot
- 8 oz can crushed pineapple, drained
Optional mix-ins:
- 1 cup golden raisins
- 1 cup chopped walnuts or pecans
- 1 cup shredded coconut
For the frosting:
- 1 1/2 cups salted butter, softened
- 16 oz cream cheese, softened
- 7-8 cups powdered sugar
- 1-2 tbsp heavy cream
- 1/2 tsp cinnamon
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat oven to 325°F. Grease and line three 9-inch round cake pans with parchment paper.
Step 2: Beat eggs in a large bowl, then add sugars and mix until fluffy. Whisk in oil and vanilla.
Step 3: Add dry ingredients, mix until combined, then fold in carrots and pineapple.
Step 4: Divide batter evenly between the pans. Bake for 22-26 minutes. Cool cakes on wire racks.
Step 5: Beat butter until creamy. Gradually add powdered sugar, mix in cream cheese, vanilla, cinnamon, and salt to make the frosting.
Step 6: Assemble the cake by layering and frosting each layer. Chill, serve and enjoy!
Frequently Asked Questions (FAQs)
1. Can I halve this recipe?
Yes, bake in two 8-inch or 9-inch pans, adjusting the baking time.
2. Can I use a different pan?
Yes, try 8-inch pans or a 9×13 pan, adjusting baking times as needed.
3. Why add cream cheese last to the frosting?
Mixing sugar into butter first helps prevent a soft or weepy frosting by not drawing out moisture from the cream cheese.
4. Do I have to use parchment paper?
Yes, these cakes are moist and may stick without it.
5. Can I freeze this cake?
Yes, wrap the layers in plastic wrap, freeze for 1-2 months, and thaw before frosting.
Hawaiian Pineapple Carrot Cake
Ingredients
For the cake:
- 4 large eggs room temperature
- 1 cup brown sugar packed
- 1 cup granulated sugar packed
- 1 1/2 cups vegetable oil
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tbsp cinnamon
- 1 1/2 tsp nutmeg
- 1 tsp ginger
- Pinch of salt
- 3 cups finely grated carrot
- 8 oz can crushed pineapple drained
Optional mix-ins:
- 1 cup golden raisins
- 1 cup chopped walnuts or pecans
- 1 cup shredded coconut
For the frosting:
- 1 1/2 cups salted butter softened
- 16 oz cream cheese softened
- 7-8 cups powdered sugar
- 1-2 tbsp heavy cream
- 1/2 tsp cinnamon
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F. Grease and line three 9-inch round cake pans with parchment paper.
- Beat eggs in a large bowl, then add sugars and mix until fluffy. Whisk in oil and vanilla.
- Add dry ingredients, mix until combined, then fold in carrots and pineapple.
- Divide batter evenly between the pans. Bake for 22-26 minutes. Cool cakes on wire racks.
- Beat the butter until smooth.
- Slowly add the powdered sugar, then mix in the cream cheese, vanilla, cinnamon, and salt to finish the frosting.
- Assemble the cake by layering and frosting each layer.
- Chill, serve and enjoy!
