Hawaiian Carrot Pineapple Cake – Moist Tropical Carrot Cake Recipe

by

FAQs

  1. Can I use canned carrots?
    Fresh carrots are recommended for best flavor and texture.
  2. Can I skip the frosting?
    Yes, the cake is moist and flavorful on its own.
  3. How do I store this cake?
    Store in the fridge for up to 5 days.
  4. Can I freeze it?
    Yes, freeze without frosting for best results.
  5. Why add pineapple?
    It adds moisture and a natural sweetness.

Conclusion

This Hawaiian Carrot Pineapple Cake is a delicious fusion of classic comfort and tropical flavor. With its moist texture, sweet pineapple notes, and warm spices, it’s a dessert that stands out from the rest.

Perfect for any occasion, this cake is easy to make, incredibly flavorful, and guaranteed to impress. Once you try it, it will quickly become one of your favorite go-to dessert recipes 🍍🥕🍰

Hawaiian Carrot Pineapple Cake – Moist Tropical Carrot Cake Recipe

  • Author: twiza amys

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple (with juice)
  • 1 cup chopped walnuts or pecans (optional)

For the Frosting (Optional but Recommended):

 

  • 8 oz (225g) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2–3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Step 1:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two round cake pans.

Step 2:

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3:

In a large bowl, combine granulated sugar, brown sugar, and oil. Mix well.

Step 4:

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 5:

Gradually add the dry ingredients into the wet mixture, mixing until just combined.

Step 6:

Fold in grated carrots, crushed pineapple (with juice), and nuts if using.

Step 7:

Pour the batter into the prepared pan and spread evenly.

Step 8:

Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

Step 9:

Allow the cake to cool completely before frosting.

Step 10:

To prepare the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract until creamy.

Step 11:

Spread frosting evenly over the cooled cake.

Notes

  • Do not drain the pineapple—juice keeps the cake moist
  • Use freshly grated carrots for best texture
  • Avoid overmixing the batter
  • Let cake cool completely before frosting
  • Adjust frosting sweetness to taste

↓ See next page ↓

Leave a Comment