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–+ servings
Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake

The Crispy Chef
A super moist, tropical twist on classic carrot cake with crushed pineapple, coconut, and a luscious cream cheese frosting. This foolproof recipe is perfect for any gathering and customizable to your taste!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course cake
Cuisine Hawaiian
Servings 12
Calories 520 kcal

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Cooling rack
  • Cake stand or plate

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg optional
  • 1/2 tsp salt
  • 4 large eggs room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 cups grated carrots
  • 1 cup crushed pineapple drained
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup shredded coconut
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3-4 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  • In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a large bowl, beat eggs and sugar until light and slightly thickened.
  • Slowly add in oil while mixing. Stir in vanilla.
  • Combine wet and dry ingredients. Stir until just mixed—don’t overmix.
  • Fold in carrots, pineapple, walnuts, and coconut.
  • Divide batter between pans. Bake 25–30 mins or until a toothpick comes out with crumbs.
  • Cool in pans 10 mins, then transfer to wire racks to cool completely.
  • Beat cream cheese and butter until fluffy. Add sugar gradually, then vanilla and salt.
  • Frost cooled cake layers and decorate as desired.

Notes

For a spiced version, add ginger and cloves.
Make it ahead! Cake tastes even better the next day.
Try cupcakes: Bake 18-22 mins in muffin tins.
Store frosted cake in the fridge for up to 6 days.
Frosting can be made a day in advance.
Gluten-free? Use GF flour with xanthan gum.
Want it healthier? Swap half the oil with applesauce.

Nutrition

Calories: 520kcalCarbohydrates: 56gProtein: 5gFat: 30g
Keyword carrot pineapple cake
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