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Hawaiian Carrot Pineapple Cake

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This Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake. Loaded with grated carrots, crushed pineapple, and warm spices, it’s moist, flavorful, and topped with a luscious cream cheese frosting. Perfect for any celebration or as a delicious treat!

Ingredients

Scale

For the cake:

  • 2 cups (250 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) vegetable oil
  • 1/2 cup (120 ml) applesauce
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (200 g) grated carrots
  • 1 cup (240 g) crushed pineapple, drained
  • 1/2 cup (50 g) shredded sweetened coconut
  • 1/2 cup (60 g) chopped walnuts or pecans (optional)

For the cream cheese frosting:

  • 1 pack (225 g / 8 oz) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (optional, for consistency)

Instructions

Step 1: Prepare the cake batter

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan or two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat the vegetable oil, applesauce, granulated sugar, and brown sugar until smooth.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using).

Step 2: Bake the cake

  1. Pour the batter evenly into the prepared pan(s).
  2. Bake for 40-45 minutes (for a 9×13-inch pan) or 30-35 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan(s) for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the cream cheese frosting

  1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, 1 cup at a time, beating until well combined.
  3. Stir in the vanilla extract and add milk, 1 tablespoon at a time, if needed for a spreadable consistency.

Step 4: Frost and decorate the cake

  1. Spread the cream cheese frosting evenly over the cooled cake.
  2. Decorate with additional shredded coconut or chopped nuts, if desired.

Notes

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Freezing: Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
  • Variations: Add raisins, dried pineapple pieces, or a touch of ginger for extra flavor.

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