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Festive Hawaiian Carrot Pineapple Cake

A moist, spiced carrot cake infused with tropical pineapple, shredded coconut, and crunchy walnuts, topped with a rich 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 Ingredients
  • 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 Ingredients
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Equipment

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

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Whisk flour, sugar, baking soda, cinnamon, and salt in a large bowl.
  3. Beat oil, eggs, and vanilla in a separate bowl until smooth.
  4. Combine wet and dry ingredients, stirring until just incorporated.
  5. Fold in carrots, pineapple, walnuts, and coconut.
  6. Divide batter between pans and bake for 30-35 minutes.
  7. Cool cakes in pans for 10 minutes, then invert onto wire racks.
  8. Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.
  9. Frost the cooled cake layers and assemble; refrigerate for 30 minutes before serving.

Notes

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