# Hawaiian Carrot Pineapple Cake

This Hawaiian Carrot Pineapple Cake is ultra-moist, packed with sweet crushed pineapple and freshly grated carrots, and layered with rich, creamy frosting that melts right into every bite.

- Servings: 12 servings
- Total time: 30 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, well drained
- 0.5 cup chopped walnuts
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pineapple chunks
- Shredded carrots

## Instructions

1. Preheat your oven to 350°F.
2. Grease and line two 8-inch round cake pans with parchment paper.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, beat the sugar, eggs, vegetable oil, and vanilla until smooth and slightly thickened.
5. Fold in the grated carrots and drained crushed pineapple.
6. Gently mix the dry ingredients into the wet ingredients until just combined.
7. Fold in the walnuts if using.
8. Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool completely before frosting.
10. For the cream cheese frosting, beat the softened cream cheese and butter until smooth and creamy.
11. Add powdered sugar and vanilla, and beat until thick and fluffy.
12. Frost between the layers, then cover the top and sides generously.
13. For that bakery-style finish, let some frosting softly swoop and drip over the edges.
14. Garnish with pineapple chunks and a sprinkle of shredded carrots for that beautiful Hawaiian Carrot Pineapple Cake look.
15. Chill slightly before slicing for clean, thick layers then serve and watch it disappear.

## Equipment

- oven
- 8-inch round cake pans
- parchment paper
- large bowl
- whisk

## Tips

- Make sure the pineapple is well drained so the cake stays fluffy, not soggy.
- Do not overmix the batter.
- Chill slightly before slicing for clean, thick layers.

## Source

- Original video: https://www.facebook.com/share/r/1RC2FQBQgE/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/64f9ac5c-7e9b-4e7f-b78e-d3bf4d9180b2
- Extracted: 2026-04-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt