Description
Moist, sunshine-sweet Hawaiian Carrot Pineapple Cake with tender carrot crumb, juicy crushed pineapple, warm cinnamon spice, and a lush cream cheese frosting. Trust me, you’re going to love this.
Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Light brown sugar, packed: 1/2 cup
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Fine sea salt: 1/2 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Large eggs, at room temperature: 4
- Vegetable oil: 1 cup
- Vanilla extract: 2 teaspoons
- Freshly grated carrots: 3 cups (about 300 g)
- Crushed pineapple, lightly drained: 1 cup
- Chopped walnuts or pecans, optional: 1 cup
- Cream cheese, softened: 8 oz (225 g)
- Unsalted butter, softened: 1/2 cup (113 g)
- Powdered sugar: 3 1/2 cups
- Vanilla extract for frosting: 1 teaspoon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans, then line bottoms with parchment circles.
- Whisk dry ingredients in a large bowl: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the wet ingredients: eggs, vegetable oil, and vanilla. Stir in grated carrots and lightly drained crushed pineapple.
- Combine wet and dry mixtures. Fold just until no dry streaks remain. If using nuts, fold them in gently.
- Divide batter evenly between prepared pans. Smooth tops with a spatula.
- Bake 35 to 40 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly.
- Cool cakes in pans 10 minutes. Turn out onto wire racks, remove parchment, and cool completely.
- Make frosting: beat softened cream cheese and butter until creamy. Add powdered sugar gradually, then vanilla. Beat until smooth and fluffy.
- Frost: place one cake layer on a stand, spread frosting, top with second layer, and finish with remaining frosting over top and sides.
- Chill 20 to 30 minutes for clean slices. Serve and enjoy.
Notes
- Drain pineapple lightly, do not squeeze dry, the extra moisture keeps the crumb plush.
- Grate carrots fresh for better texture and natural sweetness.
- Use parchment paper in pans for easy release.
- Let cakes cool completely before frosting to prevent sliding.
- For gluten free, use a cup for cup gluten free flour blend.
- Storage: refrigerate covered up to 5 days. Freeze unfrosted layers up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: carrot cake, pineapple carrot cake, Hawaiian carrot cake, tropical dessert, cream cheese frosting, easy cake recipe, moist carrot cake