Description
This Hawaiian Carrot Pineapple Cake combines the moistness of grated carrots and crushed pineapple with warm spices and a hint of coconut, all topped with a rich cream cheese frosting. A tropical twist on classic carrot cake, perfect for gatherings or a sweet treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 (8-ounce) can crushed pineapple, drained
- ½ cup sweetened shredded coconut
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
- Add Dry to Wet: Gradually add the dry ingredients mixture to the wet ingredients, mixing just until combined to avoid overmixing which can toughen the cake.
- Fold in Add-ins: Gently fold in the grated carrots, drained crushed pineapple, shredded coconut, and nuts if using, ensuring an even distribution throughout the batter.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the cake to cool completely in the pan to set properly before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar and vanilla extract, and continue beating until the frosting is fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake.
- Serve: Slice and enjoy your moist, flavorful Hawaiian Carrot Pineapple Cake.
Notes
- For a layered version of this cake, divide the batter evenly between two 9-inch round pans and reduce baking time to 30-35 minutes.
- Store leftover cake in the refrigerator for up to 5 days; the flavors meld and improve, making it taste even better the next day.
- Walnuts or pecans are optional but add a nice texture and flavor contrast.
- Make sure the pineapple is well drained to avoid excess moisture affecting the cake’s texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 39 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
