Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake

This Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, combining the sweetness of pineapple with the warmth of cinnamon and nutmeg. Perfect for any occasion, this moist and flavorful cake is topped with a creamy cream cheese frosting, making it a crowd pleaser. Packed with shredded carrots, crushed pineapple, and a hint of coconut, this cake is a delightful fusion of flavors that will transport you to the islands with every bite.

Description

If you’re looking for a dessert that’s both comforting and exotic, this Hawaiian Carrot Pineapple Cake is the perfect choice. This cake is a celebration of tropical flavors, combining the earthy sweetness of carrots with the tangy juiciness of pineapple. The addition of coconut and warm spices like cinnamon and nutmeg adds depth and complexity to the flavor profile, making it a standout dessert for any occasion.

The cake itself is incredibly moist, thanks to the crushed pineapple and shredded carrots, which also add a delightful texture. The cream cheese frosting is rich and creamy, balancing the sweetness of the cake with a slight tanginess. Whether you’re serving it at a summer barbecue, a holiday gathering, or just as a treat for your family, this Hawaiian Carrot Pineapple Cake is sure to impress.

One of the best things about this Hawaiian Carrot Pineapple Cake is how easy it is to make. With simple ingredients and straightforward instructions, even novice bakers can achieve bakery quality results. Plus, it’s a great way to sneak some veggies into your dessert.

This Hawaiian Carrot Pineapple Cake is also highly customizable. If you’re a fan of nuts, you can add chopped walnuts or pecans to the batter for extra crunch. For a more tropical vibe, consider sprinkling toasted coconut flakes on top of the frosting. No matter how you choose to serve it, this cake is guaranteed to be a hit.

So, if you’re ready to bring a taste of the tropics to your kitchen, let’s dive into the recipe for this delicious Hawaiian Carrot Pineapple Cake.

Ingredients

For the Cake:

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots (about 3-4 medium carrots)
1 cup crushed pineapple, drained
½ cup shredded coconut (optional)
½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (as needed for consistency)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs, then add the vegetable oil and vanilla extract. Mix until smooth.

Step 4: Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

Step 5: Add Carrots, Pineapple, and Optional Ingredients

Fold in the shredded carrots, crushed pineapple, shredded coconut, and chopped nuts (if using) until evenly distributed throughout the batter.

Step 6: Bake the Cake

Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 8: Prepare the Frosting

In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the vanilla extract and milk as needed to achieve a spreadable consistency.

Step 9: Frost the Cake

Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
For an extra touch, sprinkle toasted coconut flakes or chopped nuts on top.

Step 10: Serve and Enjoy!

Slice the cake into 12 pieces and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Draining Pineapple: Be sure to drain the crushed pineapple well to avoid excess moisture in the batter.
Toasting Coconut: To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
Make Ahead Tip: You can bake the cake a day in advance and store it (unfrosted) at room temperature. Frost it just before serving.
Gluten-Free Option: Substitute the all purpose flour with a gluten-free flour blend for a gluten-free version of this cake.