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Hawaiian Carrot Pineapple Cake

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A deliciously moist and flavorful cake combining the sweetness of carrots and pineapple, topped with a creamy frosting.

  • Author: Ghalina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Vegetarian

Ingredients

Scale
  • 250 g all-purpose flour
  • 10 g baking powder
  • 5 g baking soda
  • 2 g ground cinnamon
  • 3 g fine salt
  • 300 g granulated sugar
  • 3 large eggs
  • 240 ml vegetable oil
  • 10 ml vanilla extract
  • 220 g carrots, finely grated
  • 150 g crushed pineapple, well drained
  • 60 g walnuts, chopped (optional)
  • 225 g cream cheese, softened
  • 115 g unsalted butter, softened
  • 240 g powdered sugar
  • 5 ml vanilla extract
  • Pineapple chunks, for garnish
  • Shredded carrots, for garnish

Instructions

  1. Preheat the oven to 180°C (350°F) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, beat the sugar and eggs until light and fluffy.
  4. Add the vegetable oil and vanilla extract to the egg mixture and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the grated carrots, crushed pineapple, and walnuts (if using).
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  10. For the frosting, beat the cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
  12. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
  13. Garnish with pineapple chunks and shredded carrots before serving.

Notes

  • Ensure the crushed pineapple is well-drained to avoid a soggy cake.
  • Walnuts can be omitted for a nut-free version.
  • This cake can be made a day in advance and stored in the refrigerator.

Nutrition

Find it online: https://recipeshungry.com/hawaiian-carrot-pineapple-cake-recipe-2/