Description
A tropical twist on classic carrot cake featuring sweet pineapple, tender carrots, and warm spices, topped with creamy cream cheese frosting. This moist and flavorful cake brings sunshine and island-inspired flavors to any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 cups shredded carrots
- 1 cup crushed pineapple, well-drained
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
- ½ cup shredded sweetened coconut (optional)
- For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 3–3½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- For garnish: Chopped pineapple, toasted coconut, or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line with parchment paper. Grate carrots and drain pineapple thoroughly.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, whisk together sugar, eggs, and vegetable oil until well-blended and thickened. Stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing just until combined. Avoid overmixing.
- Gently fold in grated carrots, drained pineapple, and optional nuts or coconut.
- Divide batter evenly between prepared pans. Smooth tops with spatula.
- Bake for 28-32 minutes, or until toothpick inserted in center comes out with only a few moist crumbs.
- Cool in pans for 15 minutes, then turn out onto wire racks to cool completely.
- For frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, mixing until smooth. Stir in vanilla and salt.
- Place one cake layer on serving platter. Spread frosting over top. Add second layer and frost entire cake.
- Garnish with chopped pineapple, toasted coconut, or nuts as desired.
Notes
- Always drain pineapple thoroughly to prevent excess moisture
- Use freshly grated carrots for best texture and flavor
- Toast nuts or coconut before adding for enhanced flavor
- Cake tastes even better the next day after flavors meld
- Ensure cream cheese and butter are fully softened for smooth frosting
- Allow cake to cool completely before frosting
- For clean slices, wipe knife between cuts
- Store in refrigerator for up to 5 days
- Can be frozen for up to 2 months
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 39g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Hawaiian carrot cake, pineapple cake, tropical dessert, carrot pineapple cake, cream cheese frosting, moist cake, island cake, birthday cake