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Hawaiian Carrot Pineapple Cake

This Hawaiian Carrot Pineapple Cake takes classic carrot cake to a tropical level with juicy pineapple and sweet coconut, making it unbelievably moist and flavorful.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 cup vegetable oil
  • 1½ cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups grated carrots Freshly grated is recommended.
  • 1 cup crushed pineapple, drained slightly Leave a little juice for moisture.
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans or walnuts Optional, omit for nut-free.
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened Room temperature for best results.
  • ½ cup unsalted butter, softened Room temperature for best results.
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
Optional Garnish
  • Toasted coconut
  • Chopped pecans
  • Pineapple tidbits

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray and line with parchment paper.
  2. If using a single-layer cake, a greased 9×13-inch baking pan can be substituted without changing the baking time.
Mix Dry Ingredients
  1. In a large bowl, whisk together flour, baking soda, salt, and cinnamon for about 30 seconds.
Mix Wet Ingredients
  1. In another bowl, whisk vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and slightly thick.
Combine Ingredients
  1. Fold in grated carrots, crushed pineapple, shredded coconut, and chopped nuts to the wet ingredients.
  2. Pour the wet mixture into the dry ingredients and mix just until combined.
Bake
  1. Divide the batter evenly between prepared pans. Bake for 35 to 40 minutes, checking with a toothpick.
  2. Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
Make Frosting
  1. Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract.
Assemble and Frost
  1. Place one cake layer on a serving plate, spread frosting on top, layer the second cake, and frost the entire cake.
  2. Garnish with toasted coconut, chopped pecans, or pineapple tidbits if desired.

Notes

For best results, use fresh-grated carrots and don't fully drain the pineapple. Let the cake cool completely before frosting.