Moist Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting

★★★★★

4.8 from 21 reviews

This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert featuring shredded carrots, crushed pineapple, and a hint of warm spices. Topped with a luscious cream cheese frosting, it’s the ultimate treat that combines tropical sweetness with classic carrot cake goodness.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Hawaiian / American
Diet: Vegetarian

Ingredients

Scale

Cake Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 cup shredded carrots
1 cup crushed pineapple, drained
4 large eggs
1 cup vegetable oil
1 cup chopped walnuts (optional)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract

Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk (optional, for consistency)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute all dry components.
Prepare Wet Mixture: In a separate bowl, combine the granulated sugar, eggs, and vegetable oil; beat until the mixture is smooth and well blended.
Combine Carrots and Pineapple: Add the shredded carrots and drained crushed pineapple into the wet mixture; stir gently to combine all ingredients evenly.
Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing which can toughen the cake.
Add Nuts: If using, fold in the chopped walnuts carefully to add texture and flavor to the batter.
Pour into Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops for even baking.
Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely, preventing cracks.
Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract; mix until fluffy. Add milk, a little at a time, if needed to reach desired consistency.
Assemble the Cake: Once cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of cream cheese frosting on top, then place the second layer over it.
Frost the Top and Sides: Finish frosting the top and sides of the cake to create a smooth and attractive finish. Chill if desired before serving.

Notes

Ensure pineapple is well drained to avoid soggy cake texture.
Do not overmix the batter to keep the cake light and tender.
Chilling the cake after frosting helps the frosting set for easier slicing.
Walnuts are optional but add a nice crunch; you can substitute with pecans if preferred.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Store cake in the refrigerator to keep the cream cheese frosting fresh.