Description
Hawaiian Carrot Pineapple Cake is a moist, tropical-inspired dessert that combines tender grated carrots, sweet crushed pineapple, and optional crunchy walnuts. Baked to perfection with aromatic cinnamon and topped with rich, creamy cream cheese frosting, this cake offers a delightful blend of flavors. A perfect treat for celebrations or as a crowd-pleasing dessert that’s easy to prepare and serve.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- Pineapple chunks (for garnish)
- Shredded carrots (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat together the sugar and eggs until smooth. Add the vegetable oil and vanilla extract, mixing well.
- Stir in the grated carrots, crushed pineapple, and chopped walnuts (if using).
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- For the frosting, beat cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, beating until light and fluffy.
- Spread the frosting evenly over the cooled cake.
- Garnish with pineapple chunks and shredded carrots, if desired.
- Cut and serve.
Notes
For substitutions, use applesauce or Greek yogurt for some of the oil to lighten the cake, or pecans instead of walnuts. The cake can be made a day ahead and stored in an airtight container in the fridge for up to 4 days; bring to room temperature before serving. Ensure the cream cheese is fully softened to avoid lumps in the frosting. If cake is too moist, drain pineapple thoroughly. For nut allergies, simply omit the walnuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 270mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 58mg