Hawaiian Carrot Pineapple Cake
Hawaiian carrot pineapple cake is a tropical delight that transports your taste buds to sunny shores with each bite. This moist and fluffy cake, packed with sweet carrots and juicy pineapple, is topped with a luscious cream cheese frosting that melts in your mouth. Perfect for birthdays, potlucks, or any day you crave a slice of paradise, this cake will elevate your dessert game.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ cups grated carrots (about 3 medium carrots)
- 1 cup crushed canned pineapple (drained)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup vegetable oil (or applesauce)
- 3 large eggs (room temperature)
- 2 tsp pure vanilla extract
- For Frosting: 8 oz cream cheese, softened; 4 cups powdered sugar; ½ cup unsalted butter, softened
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
- In another bowl, mix oil, eggs, grated carrots, crushed pineapple, and vanilla extract.
- Combine wet and dry ingredients until just mixed; do not overmix.
- Pour into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks; frost with cream cheese frosting once cooled.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: For added texture and flavor, consider mixing in shredded coconut or chopped macadamia nuts. Store leftovers in an airtight container at room temperature for up to three days.