Description
Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert combining carrots and pineapple, topped with creamy frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 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 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the grated carrots, crushed pineapple, and nuts (if using) until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and beat until smooth. Add the vanilla extract and mix well. If the frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Slice the cake and serve it on a simple white plate. Enjoy the moist, flavorful layers of carrot and pineapple, complemented by the creamy frosting.
Notes
- For added flavor, you can include shredded coconut in the batter or as a topping.
- Ensure the pineapple is well-drained to prevent the cake from becoming too wet.
- This cake can be made a day in advance; just store it in the refrigerator to keep it fresh.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Hawaiian Carrot Pineapple Cake, Carrot Cake, Pineapple Cake, Dessert Recipe