Hawaiian Carrot Pineapple Cake: Tropical Flavor Explosion
A moist, flavorful cake packed with fresh carrots, crushed pineapple, coconut, and warm spices, topped with rich cream cheese frosting.
Equipment
- Large Mixing Bowl
- Hand Mixer or Stand Mixer
- Box Grater
- Rubber Spatula
- 9x13-inch Baking Pan
- Wire Cooling Rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 tsp baking soda
- 0.5 tsp salt
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots freshly grated
- 1 cup crushed pineapple lightly drained
- 0.75 cup shredded coconut sweetened or unsweetened
For the Frosting
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1 tbsp pineapple juice optional, for flavor
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, oil, sugar, and vanilla. Stir in grated carrots, crushed pineapple, and coconut.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared pan and bake for 40–50 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and optional pineapple juice. Beat until fluffy.
- Spread frosting evenly over the cooled cake. Garnish with extra coconut or pineapple if desired.
Video
Notes
This cake tastes even better the next day! Store in the fridge covered for up to 5 days. You can also freeze slices for up to 3 months.
