Hawaiian Carrot Pineapple Cake Recipe
A moist and flavorful Hawaiian Carrot Pineapple Cake that combines grated carrots, crushed pineapple, shredded coconut, and optional walnuts in a spiced cake base. Topped with a rich and creamy cream cheese frosting, this tropical-inspired dessert is perfect for celebrations or anytime you crave a sweet, fruit-infused treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
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
- 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 ensure the cakes don’t stick during baking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt for even distribution of leavening and spices.
- Mix wet ingredients: In a separate bowl, mix the vegetable oil and eggs thoroughly until well blended. Then stir in the grated carrots, crushed and drained pineapple, shredded coconut, and optional walnuts to add texture and flavor.
- Combine wet and dry mixtures: Gently fold the wet ingredients into the dry mixture using a spatula or spoon, stirring just until combined to avoid overmixing which can make the cake tough.
- Divide batter and bake: Evenly divide the batter between the two prepared cake pans and smooth the tops with a spatula.
- Bake the cakes: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully invert them onto wire racks to cool completely before frosting.
- Prepare the frosting: While the cakes cool, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and well combined.
- Assemble and frost: Place one cooled cake layer on a serving plate and spread a generous amount of frosting over the top. Carefully place the second cake layer on top and finish frosting the top and sides of the cake. Garnish with extra shredded coconut or pineapple if desired for an added tropical touch.
Notes
- Ensure the pineapple is well drained to avoid excess moisture in the cake batter.
- You can substitute walnuts with macadamia nuts for a more Hawaiian flavor.
- If desired, the shredded coconut can be lightly toasted before adding to the batter for extra flavor.
- This cake keeps well refrigerated for up to 4 days and can be frozen for longer storage.
- Allow the cake to come to room temperature before serving for the best texture and flavor experience.
Keywords: Hawaiian cake, carrot cake, pineapple cake, cream cheese frosting, tropical dessert, moist cake, coconut cake
