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Hawaiian Pineapple Carrot Cream Cake

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian, American
  • Diet: Vegetarian

Description

This Hawaiian-inspired pineapple carrot cream cake is moist, flavorful, and packed with tropical goodness! Grated carrots and crushed pineapple give the cake a tender, melt-in-your-mouth texture, while the cream cheese frosting adds the perfect tangy balance. A great dessert for family gatherings, potlucks, or anytime you want a sweet tropical treat!

Ingredients

Units Scale

For the Cake:

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

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pineapple juice (optional, for extra flavor)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
  2. Mix the Dry Ingredients:
    In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. Prepare the Wet Ingredients:
    In another bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
  4. Combine Wet and Dry:
    Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
  5. Add the Carrots and Pineapple:
    Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts if using.
  6. Bake the Cake:
    Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
  7. Make the Cream Cheese Frosting:
    In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy. For extra pineapple flavor, mix in the optional pineapple juice.
  8. Frost the Cake:
    Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. If using two layers, frost between the layers and over the top and sides.

Notes

  • You can substitute applesauce for part of the oil to make the cake a bit lighter.
  • For extra texture, add some raisins along with the nuts.
  • The shredded coconut is optional but adds a nice tropical touch.
  • Store leftovers in the refrigerator for up to 5 days.

Find it online: https://newsvks.com/hawaiian-pineapple-carrot-cream-cake/