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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake is a tropical paradise in dessert form, blending the sweetness of ripe pineapple and the earthiness of fresh carrots. This moist, flavorful cake topped with creamy coconut frosting is perfect for any celebration or casual gathering, bringing sunshine to your table. Easy to make and visually stunning, each slice offers a burst of flavor that transports you to sandy beaches with every bite.

  • Total Time: 55 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 cups grated carrots
  • 1 cup canned pineapple chunks (drained)
  • 1 cup unsweetened coconut cream
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
  3. Stir in grated carrots and pineapple chunks until well combined.
  4. Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  5. Cool in pans for 10 minutes before transferring to wire racks.
  6. For frosting, whip coconut cream and powdered sugar until smooth; spread between layers and on top of cooled cakes.
  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 16g
  • Saturated Fat: 12g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 10mg

Keywords: - Add chopped nuts or shredded coconut for extra texture. - Substitute brown sugar for granulated sugar for a richer flavor. - Store leftovers in an airtight container at room temperature for up to three days.