Hawaiian Carrot Pineapple Cake
Ingredients:
For the cake:
2 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple, well drained
1/2 cup chopped pecans or walnuts (optional)
For the frosting/glaze:
8 oz cream cheese, softened
4 tbsp butter, softened
2 1/2 cups powdered sugar
2–3 tbsp pineapple juice (adjust for consistency)
1/2 tsp vanilla extract
For garnish:
Fresh pineapple chunks
Shredded carrot
Directions:
Preheat oven to 350°F (175°C). Grease and line four 8-inch round cake pans or bake in two and slice each in half.
In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat sugars, oil, eggs, and vanilla until smooth.
Stir in carrots, pineapple, and nuts. Add dry ingredients to wet and mix just until combined.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool completely on wire racks before assembling.
For the glaze: Beat cream cheese and butter until smooth. Add powdered sugar, pineapple juice, and vanilla; mix until pourable but thick.
Layer the cakes with a thin layer of frosting between each, then drizzle glaze down the sides and over the top.
Decorate with pineapple chunks and shredded carrot before serving.
Prep Time: 25 minutes | Bake Time: 30 minutes | Total Time: 55 minutes + cooling
Kcal: 480 kcal per slice | Servings: 12
Tips:
Drain the pineapple well to avoid excess moisture.
Chill the layers before frosting to reduce crumbs and get cleaner stacks.
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