Name: Hawaiian Carrot Pineapple Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Hawaiian
Ingredients: 2 cups grated carrots; 1 cup crushed pineapple (with juice); 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 1 cup vegetable oil; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 tsp vanilla extract; 1/2 cup chopped nuts (optional – walnuts or pecans); 8 oz cream cheese (for frosting); 1/2 cup unsalted butter (for frosting); 2 cups powdered sugar (for frosting); 1 tsp vanilla extract (for frosting)

Description

This Hawaiian Carrot Pineapple Cake is a tropical twist on classic carrot cake, combining sweet carrots, crushed pineapple, warm spices, and a rich, moist crumb. Topped with tangy cream cheese frosting, it's perfect for any celebration or casual treat.

Ingredients

2 cups grated carrots
1 cup crushed pineapple (with juice)
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 cup vegetable oil
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract
1/2 cup chopped nuts (optional – walnuts or pecans)
8 oz cream cheese (for frosting)
1/2 cup unsalted butter (for frosting)
2 cups powdered sugar (for frosting)
1 tsp vanilla extract (for frosting)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
Stir in grated carrots and crushed pineapple (with juice) into the wet mixture.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
If using, fold in the chopped nuts.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
For the frosting, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. Spread over the cooled cake.

Notes

For extra texture, add shredded coconut or raisins to the batter.
Can be made into cupcakes—bake for 20–25 minutes.
Store in the refrigerator for up to 5 days.
Freeze the unfrosted cake for up to 3 months.
Dairy-free frosting alternatives can be used.

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 32g
Sodium: 230mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg