Introduction:
Hawaiian Carrot Pineapple Cake is a delightful tropical twist on the classic carrot cake. This cake combines the sweetness of pineapple, the richness of grated carrots, and a touch of coconut to create a moist, flavorful dessert.
It’s topped with a creamy, decadent cream cheese frosting that adds the perfect balance of tanginess.
This cake is perfect for any occasion, from birthdays to family gatherings, or just a special treat for yourself.
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 large eggs
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
2 cups grated carrots (about 2 medium-sized carrots)
1 cup crushed pineapple, drained
1/2 cup shredded coconut (optional)
1/2 cup chopped walnuts or pecans (optional)
For the Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (to adjust consistency)
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
Combine the wet ingredients: In another bowl, beat the eggs, oil, and vanilla extract together until well combined.
Add the grated carrots and pineapple: Stir in the grated carrots, crushed pineapple, coconut, and nuts (if using).
Mix the dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring until everything is fully incorporated. Be careful not to overmix.
Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and beat until light and fluffy. Add milk one tablespoon at a time to achieve your desired frosting consistency.
Frost the cake: Once the cakes are completely cooled, spread a layer of frosting on top of one cake, then place the second cake on top. Frost the entire cake, smoothing it out with a spatula. Decorate with additional coconut or nuts, if desired.
Description:
Hawaiian Carrot Pineapple Cake is a luscious, moist cake with a tropical flair. The combination of freshly grated carrots and juicy pineapple creates a soft, tender crumb, while the shredded coconut and optional nuts add texture and flavor. The rich cream cheese frosting enhances the tropical vibe with its smooth, tangy sweetness. This cake is perfect for anyone who loves a classic carrot cake with an exotic twist, offering a balance of flavors and a touch of island-inspired magic.
Tips:
Don’t skip draining the pineapple: Make sure to drain the pineapple well to prevent excess moisture in the batter, which could affect the texture of the cake.
For extra moisture: Add a bit of crushed banana or applesauce in place of some of the oil to make the cake even more moist.
Room temperature ingredients: Ensure that your cream cheese and butter are at room temperature when making the frosting, as this will result in a smoother and creamier consistency.
Frosting consistency: If the frosting is too thick, add more milk one tablespoon at a time. If it’s too thin, add more powdered sugar.
Variations:
Vegan version: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use a non-dairy milk, and swap out the cream cheese frosting for a dairy-free version.
Spices: You can add a pinch of nutmeg or ginger for extra warmth and spice in the cake.
Different nuts: Swap walnuts or pecans for macadamia nuts for a true Hawaiian touch.
Corrections:
Cake texture: If the cake comes out too dense, it could be due to overmixing the batter. Be sure to mix only until combined, and avoid beating it for too long.
Frosting too runny: If your frosting is too runny, gradually add more powdered sugar until you reach the desired thickness. Make sure the butter and cream cheese are well softened for a smooth result.
Enjoy!
Now that your Hawaiian Carrot Pineapple Cake is ready, enjoy a slice of this tropical dessert with family and friends. Its sweet, tangy flavor with the creamy frosting is sure to be a crowd-pleaser. Perfect with a cup of coffee or a glass of cold milk!