Description

This Hawaiian Carrot Pineapple Cake is incredibly moist, lightly spiced, and packed with tropical flavor. Loaded with shredded carrots, crushed pineapple, and chopped nuts, it’s topped with a rich cream cheese frosting that takes it over the top. Perfect for holidays, potlucks, or any time you’re craving a sweet island-inspired treat!

Ingredients

For the Cake:

2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger (optional)
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups finely grated carrots
1 (8 oz) can crushed pineapple, with juice
1/2 cup chopped walnuts or pecans (optional)
1/2 cup shredded sweetened coconut (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3-3 1/2 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp pineapple juice or milk (optional, for consistency)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, beat together the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
Stir in grated carrots, crushed pineapple (with juice), nuts, and coconut if using.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 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 and butter until smooth. Gradually add powdered sugar, then mix in vanilla and pineapple juice or milk to reach desired consistency.

Spread frosting evenly over cooled cake. Chill slightly before slicing for cleaner cuts.

Notes

This cake also works well as a layer cake or in a bundt pan (adjust bake time accordingly).
Toasted coconut makes a great topping.

Store covered in the fridge for up to 5 days.