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Hawaiian Carrot Pineapple Cake
Benchi

Best Hawaiian Carrot Pineapple Cake That’s Moist, Easy

This best Hawaiian carrot pineapple cake is a moist tropical dessert packed with grated carrots, crushed pineapple, and crowned with velvety cream cheese frosting. Easy, nostalgic, and crowd-pleasing.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Shredded carrots and pineapple chunks (optional)

Equipment

  • 9x13-inch baking pan

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, beat together the sugar, eggs, oil, and vanilla until smooth.
  4. Slowly mix the dry ingredients into the wet ingredients just until combined. Do not overmix.
  5. Fold in the grated carrots, crushed pineapple, and walnuts if using.
  6. Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the cake completely.
  8. Beat the cream cheese and butter until creamy. Add powdered sugar and vanilla, then beat again until smooth.
  9. Spread the frosting over the cooled cake and top with shredded carrots and pineapple chunks.