Description
This Hawaiian Pineapple Carrot Cream Cake is a moist, flavorful dessert combining the natural sweetness of finely grated carrots and crushed pineapple with warm spices and a creamy, tangy cream cheese frosting. Topped with shredded coconut and nuts, it offers a tropical twist on a classic carrot cake, perfect for celebrations or a satisfying treat.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Main Mix-ins
- 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
- 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
- Prepare the Pan: Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans or one 9×13-inch pan to ensure easy cake release and even baking.
- 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. Then slowly add these wet ingredients to the dry mixture, stirring gently until just combined to avoid overmixing.
- Add Mix-ins: Gently fold in the finely grated carrots, drained crushed pineapple, unsweetened shredded coconut, and chopped nuts if using, ensuring even distribution without overworking the batter.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 25–30 minutes if using round pans or 35–40 minutes if using a 9×13-inch pan. Check for 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 10 minutes to set before transferring them to a wire rack. Cool completely to room temperature to prepare for frosting.
- Make the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing thoroughly after each addition. Stir in the vanilla extract and pineapple juice if desired, creating a luscious, tangy frosting.
- Frost and Garnish: Apply the cream cheese frosting evenly over the cooled cake layers or pan cake. Garnish with extra shredded coconut or chopped nuts for added texture and decoration as desired.
Notes
- Drain the crushed pineapple well to prevent excess moisture in the batter.
- Use room temperature eggs and dairy products for best mixing results.
- Folding in the carrots and pineapple gently helps maintain the cake’s light texture.
- Optional nuts add crunch but can be omitted for a nut-free version.
- For gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
- Store the cake covered in the refrigerator to keep the cream cheese frosting fresh.
