Description
Imagine carrot cake went on vacation to Hawaii and came back with the most incredible tan and a whole new personality. That’s this cake right here. We’re talking layers of incredibly moist carrot cake studded with juicy pineapple chunks, all wrapped up in the dreamiest cream cheese frosting you’ve ever tasted. It’s like eating a tropical sunset — sweet, complex, and absolutely unforgettable. This isn’t your grandma’s carrot cake (though she’d probably ask for the recipe). The pineapple adds this bright, tangy sweetness that makes the whole thing sing, while the carrots keep it wonderfully moist and earthy. One bite and you’ll be planning your next beach vacation.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 4 large eggs
- 1 1/4 cups vegetable oil
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained (save that juice!)
- 1 cup chopped walnuts or pecans (optional but amazing)
- 1 cup shredded coconut (because we’re going full tropical)
For the Cream Cheese Frosting:
- 1 lb cream cheese, softened
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp reserved pineapple juice
- Pinch of salt
For the Topping:
- Extra chopped nuts
- Toasted coconut flakes
- A few pineapple rings for garnish (if you’re feeling fancy)
Instructions
Preheat oven to 350°F. Grease two 9-inch round pans and line with parchment paper. Trust me on the parchment — this cake is too precious to risk sticking.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Get it nice and evenly mixed.
In another bowl, beat eggs and oil until well combined. This is where the magic starts.
Stir in grated carrots, drained pineapple, nuts, and coconut. It’ll look like a beautiful, chunky mess.
Pour the wet ingredients into the dry and fold together just until combined. Don’t overmix — we want tender cake, not tough cake.
Divide batter evenly between your prepared pans.
Bake for 30-35 minutes, or until a toothpick comes out with just a few moist crumbs. The tops should spring back when lightly touched.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Seriously, wait until they’re cool — warm cake + cream cheese frosting = disaster.
Beat softened cream cheese and butter until light and fluffy (about 4-5 minutes).
Gradually add powdered sugar, beating until smooth. Add vanilla, a splash of that reserved pineapple juice, and a pinch of salt.
The consistency should be spreadable but not runny. Add more pineapple juice if needed.
Place one layer on your serving plate. Spread about 1/3 of the frosting on top.
Add the second layer and use the remaining frosting to cover the top and sides.
Sprinkle with toasted coconut and chopped nuts. Make it look like a tropical paradise exploded on your cake.
Notes
This cake is rich, so smaller slices go a long way — but who are we kidding, you’ll want a big piece.
Serve with a cup of coffee or a glass of cold milk.
For extra tropical vibes, serve with fresh pineapple slices or a dollop of whipped cream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~28g
- Carbohydrates: ~68g
- Protein: ~6g