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Hawaiian Pineapple Carrot Cream Cake

Delicious Hawaiian Pineapple Carrot Cream Cake

This Hawaiian Pineapple Carrot Cream Cake is a tropical twist on a classic dessert. Moist, flavorful, and topped with a luscious cream cheese frosting, it’s perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped walnuts or pecans (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Beat until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the grated carrots, crushed pineapple (with juice), and nuts (if using).
  6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely in the pan before frosting.
  8. To make the frosting: In a large bowl, beat cream cheese and butter until smooth and creamy.
  9. Gradually add the powdered sugar, beating until well combined.
  10. Stir in the vanilla extract and add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
  11. Frost the cooled cake and enjoy!

Notes

For an extra tropical flavor, sprinkle shredded coconut on top of the frosted cake. You can also add raisins or dried cranberries to the batter.