Hawaiian Carrot Pineapple Cake: A Tropical Delight Recipe
A moist and tropical delight, the Hawaiian Carrot Pineapple Cake combines the sweetness of carrots and pineapples with warm spices, topped with a creamy frosting.
- Prep Time: 25 min
- Cook Time: 35 min
- Total Time: 1 h
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 cup vegetable oil
- 1 cup sugar
- ½ cup brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 cups grated carrots
- 1½ cups crushed pineapple, drained
- ½ cup walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
Instructions
- Preheat oven to 175°C (350°F). Grease two 8-inch pans.
- Whisk together the dry ingredients.
- In another bowl, mix the oil, sugars, eggs, and vanilla.
- Combine the wet and dry ingredients.
- Add the grated carrots, crushed pineapple, nuts, and coconut.
- Bake for 30–35 minutes. Cool completely.
- For the frosting, beat cream cheese and butter until creamy.
- Add powdered sugar, vanilla, and pineapple juice, and beat until smooth.
- Layer the cake, spread frosting, and decorate with carrot shreds, pineapple bits, and coconut.
Notes
- Ensure the pineapple is well-drained to avoid a soggy cake.
- For added flavor, let the cake sit overnight before serving.
- This cake can be made a day in advance and frosted just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg