Hawaiian Carrot Pineapple Cake
A moist tropical carrot cake layered with pineapple and spiced with cinnamon, topped with creamy fluffy cream cheese frosting. Perfectly balanced between sweet, crunchy, and tangy for island-inspired indulgence.
Servings: 12 servings
Calories: 500kcal
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1.5 cups vegetable oil
- 1 can (8 oz) crushed pineapple with juice
- 2 cups finely grated carrots
- 1 cup chopped pecans or walnuts
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C)
- Grease and flour two 9-inch round cake pans or one 9x13-inch baking dish
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon
- In a separate bowl, beat eggs and vegetable oil until smooth
- Stir in crushed pineapple with juice
- Pour wet ingredients into dry ingredients; mix until just combined
- Fold in grated carrots and chopped nuts
- Divide batter evenly between prepared pans
- Bake for 35-45 minutes or until a toothpick comes out clean
- Let cake layers cool completely
- In a bowl, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy
- Level cooled cake layers and frost between layers and on top
- Sprinkle chopped nuts on top if desired
Notes
For even baking, use a kitchen scale to measure ingredients by weight
The pineapple juice adds natural moisture and a hint of tropical sweetness
Store at room temperature for up to 3 days or refrigerate for up to 1 week
The pineapple juice adds natural moisture and a hint of tropical sweetness
Store at room temperature for up to 3 days or refrigerate for up to 1 week