Hawaiian Carrot Pineapple Cake
This Hawaiian Carrot Pineapple Cake brings a taste of the tropics to a beloved classic. With tender shredded carrots, juicy pineapple, and a hint of warm spice, every bite is rich, moist, and bursting with flavor. Finished with a luscious cream cheese frosting, it’s a delightful balance of sweet, tangy, and perfectly spiced goodness.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- Salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup vegetable oil
- 4 eggs
- 2 cups grated carrots
- 1 cup drained crushed pineapple
- 2 tsps vanilla extract
- ½ cup chopped walnuts
- 1 cup cream cheese
- ½ cup butter
- 3 cups powdered sugar
- 1 tsp pineapple juice
Instructions
- Prepare the ingredients – Grate the carrots finely for a soft texture. Drain the crushed pineapple well to prevent excess moisture. Soften the butter and cream cheese at room temperature for 30 minutes.
- Mix the batter – Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl. In another bowl, mix oil, eggs, vanilla, grated carrots, and pineapple. Gently fold the wet ingredients into the dry ingredients. Stir in walnuts if using.
- Bake the cake – Pour the batter into a greased baking pan. Bake at 350°F (175°C) for 35–40 minutes (9x13-inch pan) or 25–30 minutes (two 9-inch rounds), until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Make the frosting – Beat the softened cream cheese and butter until smooth. Mix in powdered sugar gradually. Stir in vanilla and pineapple juice (if using).
- Frost and serve – Spread the frosting over the cooled cake. Garnish with walnuts or cinnamon.