Description
This Hawaiian Pineapple Carrot Cream Cake is a moist and flavorful dessert combining the natural sweetness of grated carrots, crushed pineapple, and shredded coconut with a rich cream cheese frosting. Perfect for celebrations or casual gatherings, this cake offers a tropical twist on the classic carrot cake with a creamy, tangy finish.
Ingredients
Scale
Cake
- 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
- 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 Oven 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 ensure the cake does not stick.
- 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, mix the vegetable oil, eggs, and vanilla extract thoroughly. Slowly pour this wet mixture into the dry ingredients, stirring just until everything is evenly incorporated to avoid overmixing.
- Add Carrots and Pineapple: Gently fold in the finely grated carrots, drained crushed pineapple, shredded coconut, and optional chopped nuts, ensuring they are evenly distributed 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. Bake until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract and pineapple juice if using, until the frosting reaches a spreadable consistency.
- Frost and Garnish: Once the cake is fully cooled, spread the cream cheese frosting evenly over the cake layers or the top of the 9×13 cake. Garnish with extra shredded coconut or chopped nuts if desired, then serve.
Notes
- Ensure the crushed pineapple is well-drained to prevent the batter from becoming too wet.
- For an extra moist cake, you can substitute half of the vegetable oil with applesauce.
- Chilling the cream cheese and butter beforehand helps achieve a smoother frosting texture.
- The cake keeps well refrigerated for up to 3 days; allow it to come to room temperature before serving.
- This recipe can be made in one 9×13 inch pan or two 8-inch rounds for layering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
