Hawaiian Carrot Pineapple Cake
A moist and spiced Hawaiian Carrot Pineapple Cake with tropical flavor and cream cheese frosting.
Equipment
- Oven
- mixing bowls
- Whisk
- Cake Pans
- spatula
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
Frosting
- Cream cheese frosting
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add vegetable oil and eggs to dry mix. Stir until smooth and combined.
- Fold in grated carrots, crushed pineapple, vanilla extract, and walnuts (if using).
- Divide batter evenly between pans. Bake 30–35 minutes or until a toothpick comes out clean.
- Let cool 10 minutes in pans, then remove. Frost with cream cheese frosting once fully cooled.
Notes
Drain pineapple thoroughly to avoid excess moisture. Refrigerate frosted cake for up to 4 days. Freeze unfrosted layers for up to 2 months for make-ahead convenience.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 18gCholesterol: 60mgSodium: 220mgFiber: 2gSugar: 34g
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