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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake: A Slice of Tropical Bliss

This Hawaiian Carrot Pineapple Cake is a delightful blend of tropical flavors and classic carrot cake, perfect for any warm-weather celebration.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can use gluten-free flour blend as a substitute.
  • 2 cups granulated sugar Brown sugar works well for a richer flavor.
  • 1 cup shredded carrots Freshly shredded is best for optimal results.
  • 1 cup crushed pineapple Drained to avoid a soggy cake.
  • 4 large eggs Can substitute with flax eggs for a vegan option.
  • 1 cup vegetable oil Melted coconut oil adds a tropical touch.
  • 1 cup chopped walnuts (optional) Pecans are an alternative.
  • 1 teaspoon baking powder Check for freshness.
  • 1 teaspoon baking soda Helps the cake rise.
  • 1 teaspoon ground cinnamon Consider swapping with mixed spice or cardamom.
  • ½ teaspoon ground nutmeg Omit for a lighter spice hint.
  • ¼ teaspoon salt Essential to deepen taste.
  • 1 teaspoon vanilla extract Real extract yields the best results.
For the Cream Cheese Frosting
  • 8 oz cream cheese Opt for full-fat for creaminess.
  • ½ cup unsalted butter Should be room temperature for easy mixing.
  • 4 cups powdered sugar Adjust for a less sweet frosting if desired.
  • 2 teaspoons vanilla extract Enhances frosting flavor.
  • 1 tablespoon milk (optional) Use as needed for desired texture.

Equipment

  • 9-inch round cake pans
  • Mixing Bowls
  • whisk
  • hand mixer
  • spatula
  • wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, combine sugar, eggs, and vegetable oil. Beat until smooth and creamy.
  4. Stir in the shredded carrots and drained pineapple into the wet mixture.
  5. Gradually add dry ingredients to wet mixture, stirring until just blended.
  6. Fold in nuts if using, ensuring even distribution without overmixing.
  7. Divide the batter evenly between prepared cake pans and smooth the tops.
  8. Bake for 30-35 minutes until a toothpick comes out clean.
  9. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla to make frosting.
  11. Once cooled, place one cake layer on a platter, frost the top, and add the second layer, then frost the sides.
  12. Optional: Garnish with crushed walnuts, coconut flakes, or a sprinkle of cinnamon.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 2000IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Experiment with different nuts or spices to customize your Hawaiian Carrot Pineapple Cake.

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