Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful tropical twist on the classic carrot cake. Made with grated carrots, crushed pineapple, coconut, and a hint of warm spices, it is topped with a creamy, smooth cream cheese frosting. Perfect for celebrations or any day you crave a delicious, fruit-infused dessert.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare baking pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, salt, nutmeg, and ginger until evenly combined.
- Combine wet ingredients: In a large bowl, beat the granulated sugar and vegetable oil together until smooth. Add the eggs one at a time, beating well after each addition to ensure a cohesive batter. Stir in the vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Avoid overmixing to keep the cake tender.
- Fold in additions: Gently fold in the grated carrots, crushed pineapple (drained), shredded coconut, and chopped nuts if using, distributing them evenly through the batter.
- Bake the cake: Pour the cake batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely: Remove the cake from the oven and allow it to cool completely in the pan before frosting, which helps the frosting set properly and prevents melting.
- Prepare frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar while continuing to beat, then mix in the vanilla extract. Beat until the frosting is light and fluffy.
- Frost the cake: Spread the cream cheese frosting evenly over the cooled cake. Optionally, garnish the top with extra chopped nuts or shredded coconut for added texture and decoration.
Notes
- This cake remains moist for several days and its flavors deepen, making it taste even better the next day.
- You can also bake this batter as cupcakes or layer it for a multi-tiered cake.
- Store the frosted cake covered in the refrigerator to keep it fresh.
