Description
A moist and flavorful Hawaiian Carrot Pineapple Cake featuring grated carrots, crushed pineapple, warm spices, and optional walnuts, all topped with smooth cream cheese frosting. Perfect for a tropical twist on a classic carrot cake.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting
- (Use your preferred cream cheese frosting or homemade recipe to frost the cake)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare them for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
- Add Wet Ingredients: Pour in the vegetable oil and add the eggs to the dry mixture. Stir until everything is well combined and the batter is smooth.
- Incorporate Carrots and Pineapple: Fold in the grated carrots, drained crushed pineapple, vanilla extract, and if using, the chopped walnuts. Mix gently to evenly distribute these ingredients throughout the batter.
- Divide Batter: Evenly pour the cake batter into the two prepared 9-inch cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool: Allow the cakes to cool in their pans for 10 minutes before removing them. Transfer the cakes to a wire cooling rack and let them cool completely to room temperature.
- Frost: Once the cakes are completely cooled, frost with cream cheese frosting generously to achieve a moist and flavorful finish.
Notes
- Make sure to drain the crushed pineapple well to prevent excess moisture in the cake.
- Chopped walnuts are optional but add a nice crunch and texture.
- Allow the cake to cool fully before frosting to prevent melting of the cream cheese frosting.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
