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Hawaiian Carrot Pineapple Cake

A tropical delight that combines the flavors of fresh carrots and sweet pineapple, topped with a creamy frosting for a slice of paradise in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger (optional) for a warm edge
  • 0.5 tsp fine salt
  • 3 large eggs, room temperature
  • 1 cup vegetable oil or light coconut oil
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots (about 3–4 medium carrots)
  • 1 cup crushed pineapple, well drained (reserve 1–2 tbsp juice)
  • 0.5 cups sweetened shredded coconut (plus extra for garnish)
  • 0.5 cups chopped macadamia nuts or walnuts (optional)
  • 1 piece lime, zested (optional, for brightness)
Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 0.25 cups unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1–2 tbsp reserved pineapple juice or milk (to adjust consistency)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch pan (or two 8-inch rounds) with parchment.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt.
  3. In another bowl, beat the eggs with oil and vanilla until smooth. Stir in the drained crushed pineapple and reserved juice.
  4. Fold in the grated carrots, coconut, nuts, and lime zest if using.
  5. Pour the wet ingredients into the dry and stir gently until just combined.
Baking
  1. Spread the batter into the prepared pan and smooth the top.
  2. Bake for 30–35 minutes for a 9x13 or 25–30 minutes for rounds, until a toothpick comes out with a few moist crumbs.
Cooling and Frosting
  1. Let the cake cool in the pan for 15 minutes, then transfer to a rack to cool completely before frosting.
  2. Beat cream cheese and butter until silky. Gradually add powdered sugar and vanilla, then thin with reserved pineapple juice to your preferred spreadable texture.
  3. Dollop or pipe frosting over the cooled cake, and garnish with toasted coconut and chopped macadamia nuts.

Notes

For storage, refrigerate the frosted cake in an airtight container for up to 5 days. For longer life, freeze unfrosted layers tightly wrapped for up to 3 months.