Print

Hawaiian Carrot Pineapple Cake: 1 Perfect Slice of Joy

Hawaiian Carrot Pineapple Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Hawaiian Carrot Pineapple Cake is a delightful dessert, perfect for any occasion. It combines the sweetness of pineapple with the subtle earthiness of carrots, creating a moist and flavorful cake that evokes childhood memories.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots (about 4 medium carrots)
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1/2 cup shredded coconut (optional)
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
  3. In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil, and eggs. Mix until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots, crushed pineapple (with its juice), shredded coconut (if using), and chopped nuts (if using). This makes a wonderfully moist Hawaiian carrot pineapple cake.
  6. Pour the batter into the prepared baking pan.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the Hawaiian carrot pineapple cake cool completely in the pan before frosting.
  9. For the cream cheese frosting: In a medium bowl, beat together 8 ounces softened cream cheese, 1/2 cup softened unsalted butter, 4 cups powdered sugar, 1 teaspoon vanilla extract, and 1-2 tablespoons milk until smooth and creamy.
  10. Spread the cream cheese frosting evenly over the cooled Hawaiian carrot pineapple cake. This is how to make Hawaiian carrot pineapple cake with a classic topping.

Notes

  • For an extra tropical flavor in your Hawaiian carrot pineapple cake, add a splash of pineapple juice to the cream cheese frosting.
  • You can make this an easy Hawaiian carrot pineapple cake by using pre-shredded carrots.
  • Store leftover Hawaiian carrot pineapple cake in an airtight container in the refrigerator for up to 3 days.
  • For a gluten-free Hawaiian carrot pineapple cake, substitute gluten-free all-purpose flour blend.
  • For a vegan Hawaiian carrot pineapple cake, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), a plant-based oil, and a vegan cream cheese frosting.

Nutrition

Find it online: https://bakerslider.com/hawaiian-carrot-pineapple-cake/

×