Hawaiian Carrot Pineapple Cake
Moist, tropical, and totally irresistible! This Hawaiian Carrot Pineapple Cake is filled with shredded carrots, coconut, walnuts, and crushed pineapple—topped with a dreamy cream cheese frosting. Perfect for any occasion!
Equipment
- Large Mixing Bowl
- Wooden Spoon
- 9x13 inch Baking Pan
- Hand Mixer
- Cooling Rack
Ingredients
Cake Batter
- 2 cups All-purpose flour
- 2 teaspoons Ground cinnamon
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1.75 cups White sugar
- 1 cup Vegetable oil
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 2 cups Shredded carrots freshly grated
- 1 cup Flaked coconut sweetened
- 1 cup Chopped walnuts toasted if desired
- 8 ounces Crushed pineapple drained
Cream Cheese Frosting
- 8 ounces Cream cheese softened
- 0.25 cup Butter softened
- 2 cups Confectioners' sugar sifted for smoothness
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan and set aside.
- In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- Make a well in the center of the dry ingredients. Add the sugar, oil, eggs, and vanilla. Stir until smooth.
- Fold in shredded carrots, flaked coconut, chopped walnuts, and drained pineapple. Mix until evenly combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan. It’s okay if the center sinks slightly while cooling.
- In a bowl, beat the cream cheese and butter until creamy and smooth. Add the confectioners’ sugar and beat until fluffy.
- Once the cake is completely cooled, spread the frosting evenly over the top. Slice and serve!