Hawaiian Carrot Pineapple Cake
A tropical twist on classic carrot cake, combining moist shredded carrots and crushed pineapple with cinnamon spice and tangy cream cheese frosting. Perfectly balanced and bursting with island flavor.
- Prep Time: 20
- Cook Time: 38
- Total Time: 58
- Yield: 12 servings 1x
- Category: Easy Dessert Recipes
- Method: Baking
- Cuisine: Hawaiian-American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 cups shredded carrots
1 cup crushed pineapple, drained
1 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 tsp ground cinnamon
1 cup chopped walnuts (optional)
8 oz cream cheese, softened
2 tbsp butter, softened
Instructions
Preheat oven to 180°C (350°F)
Line a 9×13-inch baking pan with parchment paper
In a large bowl, whisk flour, baking powder, baking soda, and cinnamon
In another bowl, cream butter and sugar until light and fluffy
Add eggs one at a time, mixing well after each addition
Stir in crushed pineapple, then gradually mix dry ingredients into wet ingredients
Fold in shredded carrots and walnuts (if using)
Pour batter into prepared pan and smooth surface
Bake 35-40 minutes or until golden and a toothpick inserted comes out clean
Let cool completely before frosting
In a stand mixer, beat cream cheese and butter until smooth, then gradually add 1 cup powdered sugar
Frost cooled cake and serve
Notes
For best results, measure all-purpose flour using the spoon-and-level method
Use aluminum-free baking powder for neutral flavor
Allow cake to cool completely before frosting to prevent frosting from melting
Store in airtight container at room temperature up to 3 days
Tastes even better after flavors meld overnight
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg