Description
A moist and flavorful Hawaiian Pineapple Carrot Cream Cake combining grated carrots, crushed pineapple, shredded coconut, and optional nuts, layered with creamy pineapple-infused cream cheese frosting. Perfect for celebrations or any sweet tooth craving a tropical twist.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan to prepare for baking.
- 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 evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat together the vegetable oil, eggs, and vanilla extract. Slowly add this wet mixture to the dry ingredients, stirring gently until just combined to avoid overmixing.
- Add Mix-Ins: Fold in the finely grated carrots, drained crushed pineapple, shredded coconut, and chopped nuts if using, ensuring they are evenly distributed throughout the batter.
- Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 25–30 minutes if using round pans, or 35–40 minutes for a 9×13-inch pan. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool: Allow the cakes to cool in their pans for 10 minutes. Then, remove from pans and transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and pineapple juice if desired to add extra moisture and flavor.
- Frost Cake: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top and sides. Garnish with extra shredded coconut or nuts if preferred for added texture and decoration.
Notes
- Ensure pineapple is well drained to avoid excess moisture in the cake batter.
- Do not overmix the batter to keep the cake light and tender.
- Use fresh grated carrots for best texture; pre-shredded can be used but may affect moisture.
- Optional nuts add crunch but can be omitted for a nut-free cake.
- Pineapple juice in frosting is optional but enhances the tropical flavor.
- Store cake covered in the refrigerator for up to 3 days.
