Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting
Make this moist, tropical layer cake featuring shredded carrots and crushed pineapple. This easy homemade carrot cake recipe delivers big flavor for your next gathering.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups shredded carrots
- 1 (8 ounce) can crushed pineapple, undrained
- 1/2 cup chopped pecans or walnuts (optional)
- For Frosting: 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate bowl, mix the granulated sugar and vegetable oil until combined. Beat in the eggs one at a time.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the shredded carrots and the entire can of crushed pineapple, including the juice. If using, stir in the chopped nuts.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Once the cakes are completely cool, frost and stack them.
Notes
- For an extra moist carrot cake recipe, use fresh carrots and do not squeeze the liquid from the crushed pineapple.
- If you want a richer flavor, add 1/2 teaspoon of ground ginger to the dry ingredients.
- To make this a single-layer sheet cake, bake in a 9×13 inch pan for 40 to 45 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg