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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake: Your Tropical Comfort Treat

Hawaiian Carrot Pineapple Cake features moist layers of cake filled with crushed pineapple and grated carrots, topped with creamy frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can be swapped with a gluten-free blend
  • 1 cup granulated sugar adjust to taste
  • 1 teaspoon baking soda check for freshness
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon can substitute with nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil melted coconut oil works well
  • 3 large eggs can substitute with flax eggs for vegan
  • 2 cups grated carrots freshly grated
  • 1 cup crushed pineapple well-drained
  • 1/2 cup shredded coconut toasting enhances flavor
  • 1/2 cup chopped walnuts optional
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter room temperature
  • 2 cups powdered sugar sift if clumpy
  • 1 teaspoon vanilla extract can use almond extract

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, and salt; whisk to mix.
  3. In another bowl, whisk together vegetable oil and eggs; then add carrots, pineapple, coconut, and walnuts, mixing well.
  4. Gently fold the wet mixture into the dry ingredients using a spatula until just combined.
  5. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  7. Beat together cream cheese and butter until smooth; gradually add powdered sugar and vanilla, beating until fluffy.
  8. Spread cream cheese frosting on one cake layer, place the second layer on top, and frost the entire cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store cake in an airtight container for up to 5 days in the fridge. Unfrosted layers can be frozen for up to 2 months.

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