If you love the moist, spiced goodness of traditional carrot cake but crave a tropical flair, this Hawaiian Carrot Pineapple Cake is here to delight your taste buds. Packed with shredded carrots, crushed pineapple, and warm spices, this cake is a vibrant fusion of flavors that’s both comforting and refreshing.
Topped with a creamy cream cheese frosting and garnished with toasted coconut, it’s perfect for birthdays, potlucks, or any occasion that calls for something sweet and special. Let’s dive into how you can whip up this deliciously unique cake at home!Baking ingredients kit
Why You’ll Love Hawaiian Carrot Pineapple Cake
Moist & Flavorful: The combination of carrots and pineapple ensures the cake stays tender and juicy.
Tropical Vibes: Pineapple and coconut add a bright, island-inspired twist to the classic recipe.
Easy to Make: Simple ingredients and straightforward steps make it beginner-friendly.
Versatile: Serve it as a cake, cupcakes, or even a sheet cake for larger gatherings.
Ingredients You’ll Need
For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (optional, for extra warmth)
3 large eggs, room temperature
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil (or melted coconut oil for a tropical twist)
1 teaspoon vanilla extract
2 cups grated carrots (about 3–4 medium carrots)
1 cup crushed pineapple, drained (reserve the juice for another use)
1/2 cup shredded sweetened coconut (plus extra for garnish, optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of saltBaking ingredients kitVegetable knife set
Step-by-Step Instructions
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