Hawaiian Carrot Pineapple Cake
A delightful dessert that combines tropical flavors and moist texture, enhanced by a tangy cream cheese frosting.
Servings: 10 servings
Calories: 320kcal
Ingredients
Cake Ingredients
- 2 cups finely grated carrots Provides moisture and earthy flavor.
- 1 cup crushed pineapple, drained Adds sweetness and tropical flavor.
- 2 cups all-purpose flour Foundation for the cake.
- 1 1/2 cups granulated sugar Sweetens the batter.
- 1 tsp baking soda Helps the cake rise.
- 1/2 tsp salt Balances sweetness.
- 2 tsp baking powder Works alongside baking soda.
- 1 tsp vanilla extract Lends sweet aroma.
- 1 tsp ground cinnamon Infuses cozy flavor.
- 3 large eggs Binds ingredients.
- 3/4 cup vegetable oil Keeps the cake moist.
- 1/2 cup shredded coconut (optional) For added tropical flavor.
- 1/2 cup chopped walnuts or pecans (optional) Adds crunch.
Frosting Ingredients
- 8 oz cream cheese, softened Creates luscious frosting.
- 1/2 cup unsalted butter, softened Adds richness.
- 2 cups powdered sugar Sweetens frosting.
- 1 tsp lemon juice or vanilla extract Adds flavor.
Garnish Ingredients
- Pineapple chunks For garnish.
- Shredded carrot curls For garnish.
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Prepare three to four 8-inch round cake pans by greasing and lining them with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon until well blended.
- In another bowl, beat together the eggs, vegetable oil, and vanilla extract until fully combined. Stir in the grated carrots, crushed pineapple, and optional shredded coconut and chopped nuts.
- Gradually mix the wet ingredients into the dry ingredients, taking care not to overmix.
- Divide the batter evenly among the prepared cake pans and bake for approximately 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely in their pans.
Frosting
- While the cakes are cooling, prepare the frosting by beating the softened cream cheese and butter together until smooth.
- Gradually add in the powdered sugar and lemon juice or additional vanilla extract, whipping until fluffy.
Assembly
- Once the cakes are completely cool, stack them together with layers of frosting in between each layer.
- Spread any remaining frosting around the sides and generously on top of the cake.
- Garnish the cake with pineapple chunks and shredded carrot curls. Refrigerate for about 30 minutes before serving.
Notes
For an extra moist cake, finely grate your carrots and consider lightly toasting coconut and nuts before adding. Decorate patiently for an attractive finish.