Hawaiian Carrot Pineapple Cake
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!
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.