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Festive Hawaiian Carrot Pineapple Cake

A moist and tropical carrot cake packed with crushed pineapple, walnuts, and shredded coconut, finished with a creamy cream cheese frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots
  • 1 can crushed pineapple, undrained 8 ounces
  • 1 cup chopped walnuts
  • 1/2 cup sweetened shredded coconut optional
Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Equipment

  • Two 9-inch round cake pans
  • Large mixing bowl
  • Whisk
  • Spatula
  • Wire cooling racks
  • Electric mixer

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and grease/line two 9-inch round cake pans.
  2. Whisk flour, sugar, baking soda, cinnamon, and salt in a large bowl.
  3. In a separate bowl, whisk oil, eggs, and vanilla until smooth.
  4. Combine wet and dry ingredients, stirring until just combined.
  5. Fold in grated carrots, crushed pineapple, walnuts, and optional coconut.
  6. Divide batter evenly into prepared pans and smooth the tops.
  7. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  8. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  9. Beat cream cheese and butter until smooth, then gradually incorporate powdered sugar and vanilla.
  10. Frost the cooled cake layers, stacking them and covering the top and sides.
  11. Refrigerate for 30 minutes to set before slicing.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For best results, serve at room temperature.