A tropical twist on classic carrot cake with juicy pineapple and creamy frosting — perfect for any celebration.

Why You’ll Love This Cake

• Moist, rich texture from carrots and pineapple

• Naturally sweet and lightly spiced

• Topped with a creamy, tangy cream cheese frosting

• Great for birthdays, potlucks, or spring/summer desserts

• Optional walnut crunch for texture

Ingredients

Cake Base

• 250 g all-purpose flour

• 10 g baking powder

• 5 g baking soda

• 2 g ground cinnamon

• 3 g fine salt

• 300 g granulated sugar

• 3 large eggs

• 240 ml vegetable oil

• 10 ml vanilla extract

• 220 g carrots, finely grated

• 150 g crushed pineapple, well-drained

• 60 g walnuts, chopped (optional)

Frosting and Garnish

• 225 g cream cheese, softened

• 115 g unsalted butter, softened

• 240 g powdered sugar

• 5 ml vanilla extract

• Pineapple chunks, for garnish

• Shredded carrots, for garnish

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 12

Directions

Step 1: Prep the Pan

Heat oven to 175°C. Grease and flour a 23 x 33 cm rectangular baking pan.

Step 2: Combine Dry Ingredients

Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.

Step 3: Mix Wet Ingredients

In a large bowl, beat granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and homogenous.

Step 4: Combine and Fold

Gradually add the dry mixture into the wet mixture, stirring until just blended. Fold in grated carrots, drained pineapple, and chopped walnuts if using.

Step 5: Bake the Cake

Transfer batter to the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.

Step 6: Make the Frosting

For the frosting, beat cream cheese and butter until creamy. Add powdered sugar and vanilla extract and beat until smooth and fluffy.

Step 7: Frost and Garnish

Spread frosting evenly over the cooled cake. Garnish with pineapple chunks and shredded carrots.

Tips & Variations

• For extra tropical flavor, add shredded coconut to the batter

• Use crushed walnuts or pecans on top for texture

• Let cake chill slightly after frosting to firm it up before slicing

Frequently Asked Questions

Can I make this cake in advance?
Yes! It stays moist for days and tastes even better the next day.

Can I use canned pineapple?
Yes, just be sure to drain it very well to avoid a soggy cake.

Is this cake freezer-friendly?
You can freeze the unfrosted cake for up to 2 months. Thaw and frost before serving.

Final Thoughts

This Hawaiian Carrot Pineapple Cake is a delightful fusion of flavors and textures — moist, creamy, fruity, and just sweet enough. A show-stopping dessert that’s surprisingly easy to make!