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Hawaiian Carrot Pineapple Cake

Tropical Hawaiian Carrot Pineapple Cake That Melts in Your Mouth

A delicious Hawaiian Carrot Pineapple Cake that combines traditional carrot cake with tropical flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour gluten-free flour can be used
  • 2 teaspoons baking powder fresh
  • 1 teaspoon baking soda fresh
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg fresh enhances flavor
  • 1/2 teaspoon salt
  • 1 cup granulated sugar coconut sugar can be substituted
  • 1/2 cup brown sugar can be swapped with more granulated sugar
  • 1/2 cup vegetable oil canola or melted coconut oil can be used
  • 3 large eggs aquafaba can be used as a vegan substitute
  • 1 1/2 cups grated carrots freshly grated
  • 1 cup drained crushed pineapple
  • 1/2 cup shredded coconut optional
For the Frosting
  • 8 ounces cream cheese vegan option available
  • 1/2 cup unsalted butter plant-based butter for vegan version
  • 4 cups powdered sugar consider alternatives for health benefits
  • 1 teaspoon vanilla extract
  • milk or pineapple juice to adjust frosting consistency

Equipment

  • 9-inch round cake pans
  • Mixing Bowls
  • Whisk
  • spatula
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with oil or butter; line bottoms with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl.
  3. In a separate bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth, then add eggs one at a time.
  4. Gradually stir the dry ingredients into the wet mixture just until combined.
  5. Fold in the grated carrots, crushed pineapple, and optional shredded coconut gently.
  6. Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in the pans for 10-15 minutes, then invert onto a wire rack to cool completely.
  8. Beat together cream cheese and butter, then gradually mix in powdered sugar and vanilla, adjusting consistency with milk or juice.
  9. Frost the top of one cooled cake, add the second layer, and frost the top and sides of the cake.
  10. Chill the frosted cake for 30 minutes before serving for cleaner slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 2000IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh ingredients and accurately measure flour and sugar.

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