Description
Moist and flavorful Hawaiian Carrot Pineapple Cake with warm spices, grated carrots, crushed pineapple, and creamy cream cheese frosting. Perfect for celebrations, brunches, or casual gatherings. Options for vegan, gluten-free, or nut-free adaptations.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup drained crushed pineapple
- ½ cup chopped walnuts (optional)
- ½ cup toasted shredded coconut (optional)
- Frosting: 8 oz cream cheese (room temp), ½ cup butter (room temp), 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line and grease pans.
- Whisk dry ingredients (flour, leaveners, spices, salt).
- Mix wet ingredients (eggs, oil, sugar, vanilla). Fold in carrots, pineapple, coconut, and nuts.
- Gently combine wet and dry mixtures; avoid over-mixing.
- Bake 30–40 min, or until a toothpick inserted comes out mostly clean.
- Cool completely. Frost with cream cheese and butter mixture.
Notes
- Optional: toast coconut for flavor boost.
- Can substitute flax eggs for vegan version or gluten-free flour blend.
- Make-ahead: store refrigerated or freeze slices individually.
Nutrition
- Serving Size: 1 serving
- Calories: 380kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg