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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake

This tropical twist on classic carrot cake combines shredded carrots, crushed pineapple, and coconut, topped with rich cream cheese frosting, delivering a burst of flavor in every bite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 slices
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 te teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 3 large Eggs
  • 1 cup Vegetable oil
  • 2 teaspoons Vanilla extract
  • 1 can Crushed pineapple (with juice)
  • 2 cups Shredded carrots
  • 1 cup Sweetened shredded coconut
  • 1/2 cup Chopped pecans or walnuts (optional) Optional for added texture.
For the Cream Cheese Frosting
  • 8 oz Cream cheese, softened
  • 1/2 cup Butter, softened
  • 4 cups Powdered sugar
  • 2 teaspoons Vanilla extract
  • 1/4 cup Toasted coconut or chopped nuts (optional, for garnish)

Method
 

Make the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
  4. Stir the crushed pineapple (with juice) and shredded carrots into the wet mixture.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the coconut and nuts if using.
  6. Pour the batter into the prepared pan(s) and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Make the Frosting
  1. In a large bowl, beat the cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
Assemble and Frost
  1. Spread the cream cheese frosting evenly over the cooled cake. If making a layered cake, spread frosting between the layers and over the top and sides.
  2. Sprinkle with toasted coconut or chopped nuts for extra texture and flavor.

Notes

Store the cake in an airtight container in the refrigerator for up to 5 days. Freeze the unfrosted cake layers wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator and frost before serving. Serve chilled or at room temperature; no reheating required.