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Hawaiian Carrot-Pineapple Cake

A moist and flavorful carrot cake with a tropical twist, featuring pineapple and coconut. Topped with a creamy cream cheese frosting, this cake is perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots
  • 1 cup crushed pineapple
  • 1 cup shredded coconut
  • 1 cup chopped walnuts or pecans
Frosting
  • 16 oz cream cheese, softened
  • 1 cup unsalted butter, softened
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 0.25 cup heavy cream
Garnish
  • Finely grated raw carrots
  • Piped dollops of frosting
  • Finely chopped nuts

Method
 

  1. Preheat oven to 350°F (175°C) and grease three 9-inch round cake pans.
  2. Whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. Beat oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, then vanilla.
  4. Gradually add dry ingredients to wet, mixing until combined. Fold in carrots, pineapple, coconut, and nuts.
  5. Divide batter among pans. Bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
  6. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and heavy cream until fluffy.
  7. Place one cake layer on a plate, spread frosting. Repeat with second layer. Top with third layer and frost.
  8. Garnish with grated carrots, frosting dollops, and chopped nuts.

Notes

For an extra touch, toast the coconut flakes before adding them to the batter.