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Hawaiian carrot pineapple cake topped with cream cheese frosting and garnished with pineapple chunks and shredded carrots.
Alyssa

Hawaiian Carrot Pineapple Cake

A moist and tropical carrot cake infused with pineapple, topped with a creamy frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, beat sugar, eggs, oil, and vanilla until smooth.
  4. Gradually add dry ingredients to wet ingredients and mix until just combined.
  5. Fold in carrots, pineapple, and walnuts if using.
  6. Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Let cool completely.
  7. For the frosting: beat cream cheese and butter until creamy. Add powdered sugar and vanilla, beating until smooth.
  8. Spread frosting over cooled cake and garnish with pineapple and carrot shreds.