Description
Indulge in the tropical flavors of this Hawaiian Pineapple Carrot Cream Cake. Moist carrot cake studded with pineapple, coconut, and nuts, topped with a luscious cream cheese frosting – a true slice of paradise!
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- ½ cup shredded sweetened coconut
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice or milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Prepare wet mixture: In another bowl, beat together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Combine and bake: Stir the wet mixture into the dry ingredients, fold in carrots, pineapple, coconut, and nuts. Pour batter into the pan and bake for 35 to 40 minutes.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy. Adjust consistency with pineapple juice or milk. Frost the cooled cake and chill before slicing.
Notes
- This cake can be made a day ahead—flavors deepen overnight.
- You can also bake it in two 9-inch rounds for a layer cake.
- Garnish with toasted coconut or crushed nuts for extra texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
