Description
This moist and flavorful Hawaiian Carrot Pineapple Cake blends grated carrots, sweet pineapple, coconut, and walnuts, all topped with rich cream cheese frosting. It’s perfect for potlucks, holidays, or any day you want a tropical twist on a classic dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups granulated sugar
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup shredded sweetened coconut
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat eggs, oil, vanilla, and sugar until smooth.
- Stir in carrots, pineapple, coconut, and nuts.
- Add dry ingredients gradually to wet ingredients, mixing just until combined.
- Pour into pan and bake for 40–45 minutes. Cool completely.
- Make frosting: beat softened cream cheese and butter, add vanilla and powdered sugar until fluffy.
- Frost cooled cake. Garnish with nuts or coconut if desired.
Notes
- You can make this as cupcakes or a layer cake—just adjust baking time.
- Use freshly grated carrots for best texture and moisture.
- Store covered in the refrigerator for up to 5 days.
- Add raisins or dried pineapple for more texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: carrot pineapple cake, moist carrot cake, tropical dessert, cream cheese frosting, Easter cake, coconut carrot cake