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–+ servings
Slice of Hawaiian carrot pineapple cake topped with cream cheese frosting
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Hawaiian Carrot Pineapple Cake

This delightful dessert combines the natural sweetness of carrots and pineapple with warm spices, creating a moist cake that’ll transport you straight to paradise.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Tropical
Keyword: Easy
Servings: 12 servings
Calories: 420kcal

Equipment

  • Mixing Bowl
  • 9-inch Round Cake Pans
  • Wire Rack

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 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
  • 1/2 cup chopped walnuts (optional)

Topping

  • cream cheese frosting for topping

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 powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In a separate bowl, whisk together oil and eggs until smooth.
  • Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  • Fold in grated carrots, crushed pineapple, vanilla, and walnuts (if using).
  • Divide the batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
  • Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  • Frost with cream cheese frosting and enjoy!

Notes

For extra tropical flair, add a teaspoon of coconut extract or a handful of shredded coconut to the batter. This cake can also be made in a 9x13-inch pan—just adjust the baking time to 40–45 minutes.

Nutrition

Calories: 420kcal | Fat: 24g