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Delicious Hawaiian Carrot Pineapple Cake topped with cream cheese frosting.

Hawaiian Carrot Pineapple Cake

A delightful and moist cake made with carrots and pineapple, layered with cream cheese frosting. Perfect for gatherings and special occasions!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups shredded carrots
  • 1 can (8 oz) crushed pineapple, drained
  • 1 cup shredded coconut
  • 1 cup chopped walnuts (optional)
Frosting Ingredients
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract High-quality vanilla is recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat the eggs and then add the vegetable oil.
  4. Mix the wet ingredients into the dry ingredients until just combined.
  5. Fold in the shredded carrots, crushed pineapple, shredded coconut, and chopped walnuts (if using).
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
  1. For the frosting, beat together the cream cheese and butter until smooth.
  2. Gradually add the powdered sugar and vanilla, mixing until creamy and well combined.
  3. Once the cakes have cooled completely, spread frosting on top of one layer, place the second layer on top, and frost the top and sides.
  4. Garnish with toasted coconut, if desired.
  5. Serve and enjoy your delicious Hawaiian Carrot Pineapple Cake!

Notes

This cake can be made gluten-free with a cup-for-cup gluten-free flour substitution. Can also be made in a sheet pan for more frosting-to-cake ratio. Freezes well for up to a month.