Go Back
Hawaiian Carrot Pineapple Cake topped with cream cheese frosting and pineapple slices

Hawaiian Carrot Pineapple Cake

A moist and flavorful cake that combines earthy sweetness of carrots with juicy pineapple for a tropical dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups finely grated carrots
  • 1 cup crushed pineapple, drained Make sure to drain well.
  • 1 cup chopped walnuts (optional) Can substitute with pecans or leave out for nut-free.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, beat together the oil and eggs. Add the grated carrots, crushed pineapple, chopped walnuts, and vanilla extract, mixing well.
  4. Combine the wet and dry ingredients, stirring until just mixed.
  5. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Notes

Tips for success: Make sure to drain the crushed pineapple well to avoid a soggy cake. You can add raisins for extra sweetness. Let the cake cool completely before frosting to prevent melting.