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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake That Will Brighten Your Day

This Hawaiian Carrot Pineapple Cake combines sweet pineapple and tender carrots in a tropical twist on classic carrot cake.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 15 minutes
Total Time 1 hour 17 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 2 teaspoons baking powder check for gluten-free certification
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 pinch salt
  • 1.5 cups granulated sugar
  • 3 large eggs provides richness
  • 1 cup vegetable oil can substitute with melted coconut oil
  • 2 cups shredded carrots freshly grated is best
  • 1 cup crushed pineapple well-drained
  • 2 teaspoons vanilla extract
  • 0.5 cups chopped nuts (optional) pecans or walnuts
  • 0.5 cups shredded coconut (optional)
For the Frosting
  • 8 ounces cream cheese softened
  • 0.5 cups unsalted butter
  • 4 cups powdered sugar adjust for desired sweetness
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For Garnish
  • chopped pineapple optional
  • toasted coconut optional
  • pecans optional

Equipment

  • 9-inch Round Cake Pans
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Grate the carrots and drain the crushed pineapple thoroughly.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  4. In another bowl, whisk together granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Fold in grated carrots, drained pineapple, and optional nuts or coconut.
  7. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28-32 minutes.
  8. Remove from oven and cool for 15 minutes. Invert onto a wire rack to cool completely.
  9. Meanwhile, prepare the frosting by beating together cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, and salt.
  10. Assemble the cake by placing one layer on a platter, spreading frosting on top, and adding the second layer. Frost the entire cake.
  11. Garnish with optional toppings and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 280mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 1000IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure pineapple is well-drained to prevent a dense cake. Use freshly grated carrots for best flavor.

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