Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tropical Delight Hawaiian Carrot Pineapple Cake Recipe - Featured Image

Tropical Delight Hawaiian Carrot Pineapple Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Hawaiian Carrot Pineapple Cake. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 cups all-purpose flour (can substitute with whole wheat flour for a nuttier flavor)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional but adds warmth)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs
  • 1 cup vegetable oil (can swap for melted coconut oil for a tropical twist)
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots (about 3 medium carrots)
  • 1 cup crushed pineapple, drained (reserve juice for optional use)
  • 1/2 cup chopped toasted pecans or walnuts (optional for added crunch)

For the cream cheese frosting:

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons pineapple juice (optional, for thinning the frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This step ensures your spices and leavening agents are evenly distributed, which is key for a consistent rise.
  3. In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs until the mixture is light and fluffy—about 3-4 minutes. I find that taking this extra time to whip the eggs and sugar really lightens the cake’s texture, making it tender and soft.
  4. Slowly add the vegetable oil and vanilla extract to the sugar and egg mixture, mixing until fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can lead to a dense cake, so I always remind myself to be gentle here.
  6. Fold in the grated carrots, crushed pineapple, and nuts (if using) with a spatula. These add-ins bring both texture and bursts of flavor that make this cake uniquely delicious.
  7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The aroma that fills your kitchen at this point will remind you why baking is such a joyful ritual in our home.
  9. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting. Patience here is key; frosting a warm cake can turn into a messy affair.
  10. To make the frosting, beat together the softened cream cheese and butter until smooth and creamy. Slowly add the powdered sugar and vanilla extract, beating until light and fluffy. Add pineapple juice a little at a time if you’d like a thinner, more spreadable frosting.
  11. Once the cakes are completely cool, spread a generous layer of frosting on the first cake layer. Place the second layer on top and frost the top and sides of the cake evenly.
  12. For an extra touch, sprinkle some chopped toasted nuts or a few pineapple tidbits on top to make it look as inviting as it tastes.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://recipechic.com/hawaiian-carrot-pineapple-cake/