This moist Hawaiian Carrot Pineapple Cake combines sweet carrots, juicy pineapple, and a rich cream cheese frosting for a tropical twist on a classic favorite. Perfect for celebrations, holidays, or anytime you want an irresistible homemade dessert.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 cups finely grated carrots
- 1 can (8 oz) crushed pineapple, drained
- 1 tsp vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
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 soda, salt, and cinnamon.
Add eggs, oil, vanilla, grated carrots, and crushed pineapple. Mix until well combined. Fold in nuts if using.
Divide batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool completely before frosting.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.
Spread frosting between cake layers and over the top and sides. Garnish with pineapple chunks and chopped nuts if desired.
Refrigerate for at least 30 minutes before serving for the best flavor and texture.
