Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that combines the natural sweetness of shredded carrots and crushed pineapple with warm spices and a creamy cream cheese frosting. Perfect for celebrations or any gathering, this cake offers a tropical twist on a classic carrot cake with the added crunch of walnuts and rich, tangy frosting.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 2 cups granulated sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 cup shredded carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk (optional, for consistency)
Instructions
- Preheat Oven: 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 all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Prepare Wet Mixture: In a separate bowl, combine granulated sugar, eggs, and vegetable oil. Beat the mixture until it is smooth and well blended.
- Combine Carrots and Pineapple: Add the shredded carrots and well-drained crushed pineapple to the wet mixture. Stir gently to incorporate these moist ingredients evenly.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined to avoid overmixing which can make the cake dense.
- Add Nuts: If using, gently fold in the chopped walnuts to add a crunchy texture and enhance flavor.
- Pour into Pans: Divide the batter evenly between the two prepared 9-inch cake pans and smooth the tops evenly with a spatula.
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back lightly to the touch.
- Cool the Cakes: Remove the cake pans from the oven and allow them to cool for 10 minutes in the pans. Then carefully turn them out onto wire racks and let cool completely before frosting.
- Prepare Frosting: In a medium bowl, beat softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy. If frosting is too thick, add milk a little at a time until desired consistency is reached.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread a generous layer of cream cheese frosting over the top, then place the second cake layer on top.
- Frost the Top and Sides: Cover the entire cake with the remaining cream cheese frosting for an attractive finish and delicious flavor.
Notes
- Make sure to drain the pineapple well to avoid adding excess moisture to the batter.
- For best texture, do not overmix the batter once the dry ingredients are added.
- Walnuts are optional but add a pleasant crunch and flavor contrast.
- If you prefer, substitute the walnuts with pecans or omit nuts for a nut-free version.
- The frosting can be thinned with milk for easier spreading or thickened by adding more powdered sugar as needed.
- Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 410
- Sugar: 32g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Hawaiian carrot cake, pineapple carrot cake, cream cheese frosting, tropical cake, moist carrot cake
