Hawaiian Carrot Pineapple Cake
A moist tropical dessert blending shredded carrots, crushed pineapple, and toasted coconut in a spiced cake. Topped with tangy cream cheese frosting, this island-inspired carrot cake offers a perfect balance of sweetness and spice.
Servings: 12 servings
Calories: 550kcal
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans or walnuts (optional)
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Toasted coconut (optional)
- Pineapple chunks (optional)
- Chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan or two round pans.
- Whisk dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, salt) in a medium bowl.
- Beat oil, brown sugar, granulated sugar, eggs, and vanilla in a large mixer until smooth.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in grated carrots, drained pineapple, coconut, and optional nuts.
- Pour batter into prepared pans and smooth the top.
- Bake at 350°F for 35–40 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
- Beat cream cheese and butter until creamy. Gradually mix in powdered sugar and vanilla.
- Frost cooled cake with optional toppings like toasted coconut, pineapple chunks, or cherries before serving.
Notes
Chill frosting ingredients in advance for easier spreading.
For halal compliance, ensure cream cheese uses non-animal rennet.
Cake stores up to 2 days in an airtight container at room temperature.
For halal compliance, ensure cream cheese uses non-animal rennet.
Cake stores up to 2 days in an airtight container at room temperature.