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Hawaiian Carrot Pineapple Cake

A fluffy, moist cake that combines the sweetness of carrots and the tropical zing of pineapple, topped with luscious cream cheese frosting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 250 g all-purpose flour The foundation of our cake, providing the perfect airy texture.
  • 10 g baking powder Helps the cake rise, resulting in a light and fluffy crumb.
  • 5 g baking soda Adds to the leavening for that perfect softness.
  • 2 g ground cinnamon Infuses a warming spice that enhances the flavors.
  • 3 g fine salt Balances the sweetness beautifully.
Wet Ingredients
  • 300 g granulated sugar Adds that essential sweetness to complement the carrots and pineapple.
  • 3 large eggs Binds the ingredients and provides moisture.
  • 240 ml vegetable oil Ensures every bite remains moist and tender.
  • 10 ml vanilla extract Enhances flavors with its rich aroma.
  • 220 g finely grated carrots Provides a natural sweetness and beautiful color.
  • 150 g crushed pineapple, well-drained The star ingredient that brings a tropical vibe.
  • 60 g walnuts, chopped (optional) For a delightful crunch.
Frosting
  • 225 g cream cheese, softened The key to a rich and creamy frosting.
  • 115 g unsalted butter, softened Adds richness to our frosting.
  • 240 g powdered sugar Sweetens the frosting to heavenly perfection.
  • 5 ml vanilla extract Infuses the frosting with delicious flavor.
Garnish
  • to taste pineapple chunks A tropical touch to your presentation.
  • to taste shredded carrots Adds color and a hint of rustic charm.

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F) and grease and flour a 23 x 33 cm (9 x 13 inch) rectangular baking pan.
Combine Dry Ingredients
  1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and fine salt.
Make Your Batter
  1. In a large bowl, combine granulated sugar, eggs, vegetable oil, and vanilla extract. Beat until smooth.
  2. Gradually add the dry mixture to the wet ingredients, stirring until just blended.
  3. Fold in finely grated carrots, well-drained crushed pineapple, and optional chopped walnuts.
Baking
  1. Transfer the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick comes out clean.
Frosting
  1. Once the cake cools, beat together softened cream cheese and unsalted butter until smooth.
  2. Gradually add powdered sugar and vanilla extract, beating until fluffy.
Assembly and Garnish
  1. Spread the frosting evenly over the cooled cake and garnish with pineapple chunks and shredded carrots.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze portions wrapped for up to 3 months.