Name: Hawaiian Carrot Pineapple Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Hawaiian
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; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons vanilla extract; 1 tablespoon milk (optional, for consistency)

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Introduction

Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert that combines the sweetness of pineapple with the earthiness of carrots. Topped with creamy cream cheese frosting, this cake brings a tropical twist to a classic favorite that’s perfect for any occasion.

A slice of layered dessert with a crumbly brown crust at the bottom, followed by two thick layers of creamy white filling mixed with thin brown cake layers, topped by a bright orange layer. On top, there are small orange cubes and green herb leaves sprinkled around with some crumbly brown bits on one side. The dessert is on a white plate with some crumbs and creamy sauce around it, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

For the 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

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: In a separate bowl, combine the sugar, eggs, and vegetable oil. Beat until smooth.
Step 4: Add the shredded carrots and drained crushed pineapple to the wet mixture. Stir to combine.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Step 6: If using, fold in the chopped walnuts for added crunch and flavor.
Step 7: Divide the batter evenly between the prepared cake pans.
Step 8: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Carefully transfer to wire racks to cool completely.
Step 10: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Mix well until smooth and fluffy. If the frosting is too thick, add milk a little at a time to reach desired consistency.
Step 11: Once the cakes have cooled completely, place one layer on a serving platter. Spread a generous layer of cream cheese frosting on top, then place the second layer on top of the frosting.
Step 12: Finish frosting the top and sides of the cake for a beautiful presentation.

Tips & Variations

For a nut-free version, simply omit the walnuts or substitute with shredded coconut for extra texture.
Ensure the pineapple is well-drained to avoid a soggy cake.
Adding a pinch of ground ginger can enhance the warm spices in the cake.
Use fresh finely shredded carrots for the best texture and flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Before serving, let it sit at room temperature for about 30 minutes. You can also freeze the cake layers (unfrosted) for up to 2 months; thaw completely before frosting and assembling.

How to Serve

A slice of layered cake sits on a white plate with a white marbled surface underneath. The bottom layer is a thick, crumbly brown crust, supporting three moist yellow sponge layers. Between the sponge, there are thick creamy white layers with small green herb pieces scattered throughout. On top, a layer of bright orange fruit chunks is mixed with cream and topped with a sprinkle of crumbly brown crumbs and fresh green herbs. The cake looks soft and moist with vibrant colors from the orange fruit and green herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, you can substitute the cream cheese and butter with dairy-free alternatives such as vegan cream cheese and margarine, and use plant-based milk for the frosting.

How do I prevent the cake from being too dense?

Be careful not to overmix the batter once you combine the wet and dry ingredients. Overmixing can develop gluten and make the cake dense instead of light and moist.