Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert infused with fresh carrots, crushed pineapple, and warm cinnamon. Topped with a luscious cream cheese frosting and garnished with pineapple chunks and shredded carrots, it brings a tropical twist to a classic carrot cake, perfect for gatherings or a special treat.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Garnish (optional)
- Pineapple chunks
- Shredded carrots
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt evenly combining the leavening agents and spices.
- Beat Wet Ingredients: In a large bowl, beat the granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture becomes smooth and well blended.
- Combine Dry and Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overmixing and a dense cake.
- Add Carrots, Pineapple, and Nuts: Fold in the grated carrots, drained crushed pineapple, and chopped walnuts if using, ensuring even distribution throughout the batter.
- Bake the Cake: Pour the batter into the prepared baking pan and bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add powdered sugar and vanilla extract, beating continuously until the frosting is light and spreadable.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled cake. Garnish with pineapple chunks and shredded carrots for a decorative tropical finish.
Notes
- Ensure pineapple is well-drained to prevent the cake from becoming soggy.
- Chopped walnuts add a nice crunch but can be omitted for nut allergies.
- For a more intense pineapple flavor, add a tablespoon of pineapple juice to the batter.
- This cake can be stored in the refrigerator for up to 3 days for best freshness.
- Room temperature ingredients help the batter blend more smoothly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Keywords: Hawaiian Carrot Pineapple Cake, carrot cake, pineapple cake, cream cheese frosting, tropical cake, moist carrot cake, holiday dessert
