Hawaiian Carrot Pineapple Cake
This Hawaiian Carrot Pineapple Cake combines the moist, spiced goodness of traditional carrot cake with tropical flair—crushed pineapple, shredded coconut, and creamy frosting. Perfect for spring, summer, or luau parties!
Equipment
- Mixing Bowls
- Whisk
- Two 9-inch Round Cake Pans
- Oven
- Hand or Stand Mixer
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple with juice
- 0.5 cup shredded coconut optional
- 0.5 cup chopped walnuts or macadamia nuts optional
Cream Cheese Frosting
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar adjust to taste
- 1 tsp vanilla extract
- 2 tbsp pineapple juice or coconut milk optional
- toasted coconut for garnish, optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
- In another bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Gradually combine with dry ingredients.
- Fold in grated carrots, crushed pineapple, shredded coconut, and nuts if using.
- Divide batter into pans. Bake 30–35 minutes or until a toothpick comes out clean. Cool 10 minutes in pans, then on a wire rack.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and optional juice/milk. Mix until fluffy.
- Frost the cooled cake layers. Garnish with toasted coconut or nuts if desired.
Notes
To make it gluten-free, substitute with a gluten-free flour blend. For a vegan version, use flax eggs and vegan cream cheese.