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Hawaiian Pineapple Carrot Cream Cake

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Hawaiian Pineapple Carrot Cream Cake is a tropical twist on traditional carrot cake, combining the sweetness of pineapple, the richness of carrots, and a creamy cream cheese frosting. Topped with coconut and optional nuts, this moist and flavorful cake is perfect for special occasions or casual gatherings. Its unique blend of flavors and textures will surely impress your guests and satisfy your sweet tooth.

Ingredients

  • 2 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/2 cup vegetable oil

  • 3 large eggs

  • 1 1/2 cups granulated sugar

  • 1 tsp vanilla extract

  • 2 cups grated carrots

  • 1 cup crushed pineapple, drained

  • 1/2 cup shredded coconut (optional)

  • 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 3-4 cups powdered sugar (to taste)

  • 1 tsp vanilla extract

  • 1–2 tbsp milk (if needed, for consistency)

Instructions

For the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  3. In a large mixing bowl, whisk together vegetable oil, eggs, sugar, and vanilla extract until smooth.

  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.

  5. Stir in grated carrots, crushed pineapple (well-drained), shredded coconut, and chopped nuts (optional).

  6. Divide the batter evenly between the prepared cake pans.

  7. Bake for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:

  1. Beat cream cheese and butter together until smooth and creamy.

  2. Gradually add powdered sugar, 1 cup at a time, until the frosting reaches desired consistency.

  3. Add vanilla extract and beat until fully combined. If needed, add milk to achieve the right consistency.

  4. Once the cakes are completely cooled, spread a layer of frosting on the first cake layer, place the second layer on top, and frost the entire cake.

  5. Optionally, garnish with shredded coconut and chopped nuts.

Notes

  • Use crushed walnuts or pecans for extra flavor and texture.

  • For a dairy-free version, substitute with dairy-free cream cheese and butter for the frosting.

  • For a more tropical twist, add coconut milk to the batter or mix in diced mango.

Find it online: https://avarecipe.com/hawaiian-pineapple-carrot-cream-cake/