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Hawaiian Carrot Pineapple Cake Recipe

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★★★★★

4.7 from 145 reviews

This Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert combining grated carrots, crushed pineapple, shredded coconut, and optional walnuts. Topped with a creamy, tangy cream cheese frosting, this cake offers a tropical twist on the classic carrot cake, perfect for celebrations or a special treat.

Ingredients

Scale

Cake 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
  • 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)

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, mix the vegetable oil and eggs thoroughly until well blended. Then stir in the grated carrots, crushed pineapple (well drained), shredded coconut, and optional chopped walnuts.
  4. Combine Wet and Dry: Gently fold the wet ingredient mixture into the dry ingredients, stirring just until combined. Avoid overmixing to keep the cake light and tender.
  5. Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  6. Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then carefully turn them out onto wire racks to cool completely before frosting.
  7. Prepare Frosting: While the cakes cool, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
  8. Assemble the Cake: Place one cooled cake layer on a serving plate and spread an even layer of cream cheese frosting on top. Place the second cake layer over it, then frost the top and sides of the entire cake.
  9. Garnish and Serve: Optionally, garnish the frosted cake with extra shredded coconut or pieces of pineapple for added decoration. Slice and serve.

Notes

  • For best texture, make sure pineapple is well drained to avoid a soggy cake.
  • Walnuts are optional; you can substitute with pecans or omit for nut-free version.
  • Ensure cream cheese and butter are softened to avoid lumps in frosting.
  • Store cake refrigerated to keep the cream cheese frosting fresh, ideally covered to prevent drying.
  • Allow cake layers to cool completely before frosting to prevent melting the frosting.

Keywords: Hawaiian carrot cake, carrot pineapple cake, cream cheese frosting, tropical cake, moist carrot cake, easy dessert

Find it online: https://dinewithlily.com/hawaiian-carrot-pineapple-cake-recipe/