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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake: A Slice of Paradise

This Hawaiian Carrot Pineapple Cake blends classic flavors with a tropical twist, featuring crushed pineapple and warm spices for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour blend for a gluten-free version.
  • 1 cup granulated sugar Reducing the amount can yield a less sweet cake.
  • 2 cups shredded carrots Ensure they are shredded finely for even distribution.
  • 1 can crushed pineapple (drained) Do not skip draining to prevent excess moisture.
  • 3 large eggs For a vegan version, substitute with flax eggs.
  • 1 cup vegetable oil Can be substituted with melted coconut oil for added flavor.
  • 1 cup chopped walnuts (optional) Can be omitted for a nut-free version.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon Adjust spices to preference.
  • 1 teaspoon ground nutmeg Adjust spices to preference.
  • 1 teaspoon salt Balances sweetness and enhances overall flavor.
  • 1 teaspoon vanilla extract Adds depth to sweetness in the cake.
For the Cream Cheese Frosting
  • 8 oz cream cheese (softened) Forms the base of the frosting, providing tanginess.
  • 1/2 cup unsalted butter (softened) Adds creaminess and richness.
  • 4 cups powdered sugar Reduce sugar for less sweetness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • cup milk (optional) Adjusts consistency to desired creaminess.

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • cake pans
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the sugar, eggs, and oil until smooth and pale.
  4. Stir in the shredded carrots and drained crushed pineapple until evenly distributed.
  5. Fold the dry mixture into the wet mixture until just blended.
  6. Gently fold in optional chopped walnuts.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 30-35 minutes, or until a toothpick comes out clean.
  9. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  10. For frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Add milk if needed.
  11. Once cool, assemble the cake by frosting the top of one layer, adding the second layer, and frosting the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better mixing and texture. Don't overmix to maintain a light cake.

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