Description
This Hawaiian Pineapple Carrot Cream Cake is a moist, flavorful dessert combining the natural sweetness of grated carrots and crushed pineapple with a creamy, tangy cream cheese frosting. Enhanced with shredded coconut and optional nuts, this cake offers a tropical twist on the classic carrot cake, perfect for gatherings and celebrations.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or a 9×13-inch pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat together the vegetable oil, eggs, and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined without overmixing.
- Add Carrots and Pineapple: Gently fold in the finely grated carrots, drained crushed pineapple, shredded coconut, and the chopped nuts if using, ensuring an even distribution throughout the batter.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25–30 minutes if using round pans or 35–40 minutes if using a 9×13 pan. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Allow the cakes to cool in their pans for about 10 minutes, then transfer them onto a wire rack to cool completely before frosting.
- Make the Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, mixing well after each addition, then stir in vanilla extract and pineapple juice if desired for extra flavor and consistency.
- Frost and Garnish: Once the cake is fully cooled, apply the cream cheese frosting evenly over the cake. Garnish with additional shredded coconut or chopped nuts if desired.
Notes
- Ensure pineapple is well-drained to prevent a soggy cake.
- If you prefer, substitute walnuts with pecans or omit nuts altogether for a nut-free version.
- Use fresh grated carrots for best texture and flavor.
- For a smoother frosting, sift powdered sugar before adding it.
- Store the cake in the refrigerator due to the cream cheese frosting and consume within 3-4 days for optimal freshness.
