I am excited to share my favorite recipe for Hawaiian Carrot Pineapple Cake. This delightful cake is a perfect blend of sweet carrots and juicy pineapple, all topped with an indulgent cream cheese frosting. It makes a wonderful treat for any occasion, and I guarantee your family will love it!
Growing up, my dad, James, often surprised us with homemade cakes. He would bake them on special occasions, and this recipe always reminded me of those sweet moments. My mom, Eva, would help with the frosting, while my sister, Jennifer, would eagerly wait for the first slice!
What You’ll Need
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup shredded carrots
- 1 cup crushed pineapple, drained
- 4 large eggs
- 1 cup vegetable oil
- 1 cup chopped walnuts (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk (optional, for consistency)
My Trusted Kitchen Tools
- Two 9-inch round cake pans
- Large mixing bowls
- Whisk
- Rubber spatula
- Toothpick
- Electric mixer (optional)
- Wire cooling rack
Bringing It All Together
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the sugar, eggs, and vegetable oil. Beat until smooth.
- Add the shredded carrots and drained crushed pineapple to the wet mixture. Stir to combine.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- If using, fold in the chopped walnuts for added crunch and flavor.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Carefully transfer to wire racks to cool completely.
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Mix well until smooth and fluffy. If the frosting is too thick, add milk a little at a time to reach the desired consistency.
- Once the cakes have cooled completely, place one layer on a serving platter. Spread a generous layer of cream cheese frosting on top, then place the second layer on top of the frosting.
- Finish frosting the top and sides of the cake for a beautiful presentation.
Making It Your Own (Swaps & Ideas)
You can swap out the walnuts for pecans or leave them out entirely if you want a nut-free cake. For extra flavor, try adding coconut flakes or even a dash of ginger. If you like a creamier frosting, feel free to beat in more cream cheese!
How We Love to Serve It
We enjoy serving this cake at celebrations, family dinners, or simply as a treat with tea or coffee. It pairs perfectly with fresh fruit or a scoop of vanilla ice cream. A slice (or two!) will brighten up any day!
A Few Tips For Success
Make sure your ingredients are at room temperature for the best results, especially the eggs and cream cheese. Measuring flour correctly can also make a big difference, so fluff it up, spoon it into your measuring cup, and level it off with a knife.
Saving Some For Later
If you have leftover cake, store it in an airtight container in the fridge for up to a week. You can also freeze slices individually, wrapped tightly in plastic wrap, for up to three months. Just let them thaw in the fridge when you’re ready to enjoy!
From My Kitchen to Yours
I hope you find joy in making this Hawaiian Carrot Pineapple Cake! It holds a special place in my heart, and I believe it can bring happiness to your home as well. Share it with your loved ones, and enjoy the deliciousness together.
Your Questions, Answered
What makes Hawaiian Carrot Pineapple Cake different?
This cake gets its unique flavor from the combination of sweet carrots and juicy pineapple. The pineapple adds moisture and sweetness, while the carrots give a lovely texture. Together, they create a moist and delicious cake that’s different from traditional carrot cakes.
Can I make this cake ahead of time?
Yes, you can make the cake layers ahead of time. Bake the cake, cool it completely, and then wrap each layer tightly in plastic wrap. Store them in the fridge for up to three days or freeze them for up to three months. Frost it just before serving.
How should I store leftovers?
Store any leftover cake in an airtight container in the fridge for up to a week. If you prefer, freeze individual slices wrapped in plastic wrap for a later treat. Just thaw them in the refrigerator when you’re ready to enjoy!
Print
Hawaiian Carrot Pineapple Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cake made with sweet carrots and juicy pineapple, topped with cream cheese frosting. Perfect for any occasion!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup shredded carrots
- 1 cup crushed pineapple, drained
- 4 large eggs
- 1 cup vegetable oil
- 1 cup chopped walnuts (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk (optional, for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the sugar, eggs, and vegetable oil. Beat until smooth.
- Add the shredded carrots and drained crushed pineapple to the wet mixture. Stir to combine.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- If using, fold in the chopped walnuts for added crunch and flavor.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Carefully transfer to wire racks to cool completely.
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Mix well until smooth and fluffy. If the frosting is too thick, add milk a little at a time to reach the desired consistency.
- Once the cakes have cooled completely, place one layer on a serving platter. Spread a generous layer of cream cheese frosting on top, then place the second layer on top of the frosting.
- Finish frosting the top and sides of the cake for a beautiful presentation.
Notes
Make sure ingredients are at room temperature for best results. Store leftovers in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cake, dessert, pineapple, carrot, cream cheese frosting