A delicious and moist Hawaiian Carrot Pineapple Cake topped with creamy frosting, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:Hawaiian
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
2 cups grated carrots (about 4 medium carrots)
1 cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (as needed for consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk together until well blended.
In another bowl, whisk together the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the chopped nuts.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
Serve immediately or refrigerate until ready to serve.
Notes
For a tropical twist, add shredded coconut to the batter or sprinkle on top of the frosting.
You can also replace the walnuts with shredded coconut for a different texture.
For a lighter version, substitute half the oil with unsweetened applesauce.