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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 a slice of paradise with our Hawaiian Carrot Pineapple Cake – A Tropical Twist on a Classic Favorite. This delightful cake is a celebration of textures and flavors, featuring moist layers infused with fresh carrots, sweet pineapple, and shredded coconut. Topped with a luscious cream cheese frosting, this cake is perfect for birthdays, holidays, or any gathering that calls for something special. Its unique combination of tropical ingredients sets it apart from traditional carrot cakes, ensuring it will be the star of your dessert table. Easy to make and customizable to your liking, this recipe invites bakers of all skill levels to create their own slice of heaven.

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
  • 1 cup chopped walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your 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 vegetable oil and eggs until well combined. Stir in carrots, pineapple, coconut, and optional walnuts.
  4. Fold the wet mixture into the dry ingredients until just combined.
  5. Divide batter evenly between prepared pans and smooth tops.
  6. Bake for 25–30 minutes or until a toothpick comes out clean from the center.
  7. Allow cakes to cool before frosting with cream cheese frosting made by beating softened cream cheese and butter until fluffy.

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