Hawaiian Carrot Pineapple Cake: An Incredible Ultimate Recipe
Hawaiian Carrot Pineapple Cake is a delightful fusion of moist, tender cake bursting with the sweet flavors of pineapple and fresh carrots. This tropical treat is perfect for any occasion, from birthdays to casual get-togethers. Topped with a rich cream cheese frosting, it offers a creamy contrast that enhances the cake’s fruity notes. Add optional walnuts for a nutty crunch, making each bite even more satisfying. Easy to whip up, this recipe is ideal for both beginner and seasoned bakers alike. Enjoy a slice of paradise today!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 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
- 8 oz cream cheese (softened)
- Chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine sugar, eggs, and oil until smooth.
- Stir in shredded carrots and crushed pineapple.
- Gradually add dry ingredients to wet mixture; mix until just combined.
- Fold in walnuts if using.
- Divide batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat cream cheese and butter until creamy; gradually add powdered sugar and vanilla until fluffy.
- Frost cooled cake layers generously.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg