Description
Hawaiian Carrot Pineapple Cake combines the moistness of classic carrot cake with a tropical twist of pineapple and shredded coconut. This vibrant cake is layered with a creamy cream cheese frosting, making it a perfect dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients and Mix-Ins
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped walnuts (optional)
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.
- Combine Wet Ingredients and Add-ins: In a separate bowl, beat the vegetable oil and eggs until thoroughly blended. Stir in the grated carrots, crushed pineapple (drained), shredded coconut, and optional chopped walnuts.
- Incorporate Wet into Dry: Gently fold the wet mixture into the dry ingredients, stirring just until combined to avoid overmixing, ensuring a tender cake texture.
- Fill Cake Pans: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake the Cakes: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely to room temperature.
- Prepare Frosting: While cakes cool, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy.
- Assemble and Frost: Place one cooled cake layer on your serving plate and spread a thick layer of frosting on top. Place the second cake layer over it and frost the top and sides evenly. Garnish with additional shredded coconut or pineapple pieces if desired.
Notes
- Make sure to drain the pineapple well to prevent excess moisture in the cake.
- For a nut-free version, simply omit the walnuts.
- Using fresh grated carrots adds more moisture and flavor but pre-shredded carrots work in a pinch.
- You can substitute vegetable oil with melted coconut oil for extra tropical flavor.
- The cake can be stored covered in the refrigerator for up to 5 days.
- Bringing the cream cheese and butter to room temperature is key for smooth frosting.
- To make ahead, bake the cakes a day before and frost the next day for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: Hawaiian carrot cake, pineapple carrot cake, tropical carrot cake, cream cheese frosting cake, coconut carrot cake
