Hawaiian Pineapple Carrot Cream Cake (Print)

Carrots, pineapple, and spices blend for a moist cake crowned with luscious cream cheese frosting.

# Ingredients:

→ Cake Batter

01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 2 teaspoons baking powder
04 - 1 1/2 teaspoons baking soda
05 - 1 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1 cup vegetable oil
10 - 4 large eggs
11 - 3 cups grated carrots
12 - 1 cup crushed pineapple, drained
13 - 2 teaspoons vanilla extract
14 - 1 cup chopped walnuts, optional

# Instructions:

01 - Set oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until well blended.
03 - Add vegetable oil and eggs to the bowl. Mix until the batter is fully combined and smooth.
04 - Stir grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using) into the batter until evenly distributed.
05 - Evenly pour and level the batter into the prepared cake pans.
06 - Place pans in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.
08 - Once cakes are fully cooled, frost with cream cheese frosting as desired.

# Pro Tips:

01 -
  • Uses everyday pantry ingredients
  • So moist and rich from the pineapple and oil
  • Perfect balance of sweet carrot and warm spice
  • Frosts beautifully with tangy cream cheese icing
  • Great for making ahead and loved by kids and adults alike
02 -
  • High in vitamin A and natural fiber
  • Stays moist for days so it is perfect for making ahead
  • Freezes well with or without frosting
03 -
  • Finely grating your carrots by hand yields the most tender cake because large shreds stay too chewy
  • Do not skimp on draining the pineapple or the batter can get too wet
  • Letting your frosted cake chill for a couple hours before slicing makes for gorgeous neat pieces and the flavors meld beautifully

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