Name: Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Hawaiian
Ingredients: 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

Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting

A Tropical Twist on a Classic Favorite Recipe

Print Recipe

★★★★★

5 from 20 reviews

This Hawaiian Carrot Pineapple Cake is a delightful tropical twist on the classic carrot cake, featuring moist layers infused with grated carrots, crushed pineapple, shredded coconut, and optional walnuts. Topped with a rich and creamy cream cheese frosting, this cake offers a perfect balance of sweet and tangy flavors, making it an irresistible treat for any occasion.

Author: Toney
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Hawaiian
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

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)

Frosting Ingredients

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare for baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, mix the vegetable oil and eggs until well blended. Stir in the grated carrots, crushed pineapple, shredded coconut, and walnuts if using to incorporate all wet components evenly.
Fold Wet into Dry: Gently fold the wet ingredients into the dry mixture, stirring until just combined. Take care not to overmix to keep the cake tender.
Prepare to Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula for even baking.
Bake: Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center of the cakes comes out clean indicating doneness.
Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before carefully turning them out onto wire racks to cool completely.
Make Frosting: While the cakes cool, beat together the softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
Assemble and Frost: Spread frosting evenly on the top of one cooled cake layer, place the second layer on top, and finish frosting the top and sides. Garnish with extra shredded coconut or pineapple if desired for added decoration and flavor.

Notes

Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
Do not overmix the batter to keep the cake tender and moist.
Walnuts are optional but add a nice crunch and flavor to the cake.
The cake is best served at room temperature.
You can store the cake in the refrigerator for up to 3-4 days, but allow it to come to room temperature before serving.
Feel free to toast the shredded coconut for a deeper flavor before adding to the batter or for garnish.