Hawaiian Carrot Pineapple Cake

A moist, tropical twist on classic carrot cake! Packed with grated carrots, crushed pineapple, and warm spices, this easy recipe is perfect for beginners.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots (about 3–4 medium carrots)
• 1 cup crushed pineapple, drained (use a strainer to remove excess juice)
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)
• 1 batch cream cheese frosting (store-bought or homemade)

Instructions

1. Prep the Pans & Oven

• Preheat oven to 350°F (175°C).
• Grease two 9-inch round cake pans with oil or butter, then lightly dust with flour.

2. Mix Dry Ingredients

• In a large bowl, whisk together:
  • Flour
  • Sugar
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon, nutmeg, and ginger.

3. Add Wet Ingredients

• Pour in vegetable oil and crack in eggs. Mix until just combined (don’t overmix).

4. Fold in Carrots & Pineapple

• Stir in grated carrots, drained pineapple, vanilla, and walnuts (if using).

5. Bake

• Divide batter evenly between the two pans.
• Bake 30–35 minutes until a toothpick inserted in the center comes out clean.

6. Cool & Frost

• Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
• Once cool, spread frosting between layers and over the top.

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins
Calories: ~450 per slice | Servings: 12

Tips for Success

• Drain pineapple well: Squeeze excess juice with your hands or a strainer to keep the cake from getting soggy.
• Frosting hack: Soften cream cheese and butter to room temperature for smoother frosting.
• Storage: Keep refrigerated for up to 4 days.

Enjoy this sweet, spiced cake with a cup of coffee or as a tropical dessert!