Hawaiian Carrot Pineapple Cake
A moist, tropical-inspired cake combining cinnamon-spiced carrots with sweet crushed pineapple and a creamy cream cheese frosting.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the cake
- 2 cups all-purpose flour Soft and fluffy, forming the perfect base for your cake.
- 2 teaspoons baking soda For that light, airy texture that makes each bite melt in your mouth.
- 1 teaspoon baking powder Ensuring the cake rises beautifully and stays moist.
- 1 teaspoon ground cinnamon Aromatic spice that adds warmth and rich flavor.
- 1/2 teaspoon salt Enhances the sweetness while balancing the flavors.
- 3 large eggs Acts as a binding agent, contributing to the cake's luxurious texture.
- 1 cup granulated sugar Sweetens the cake while creating a delightful contrast with other flavors.
- 1 cup vegetable oil Adds moisture and keeps the cake tender.
- 2 teaspoons vanilla extract A hint of sweetness that rounds out the flavors beautifully.
- 2 cups grated carrots Fresh, tender carrots lending natural sweetness and moisture.
- 1 can (8 oz) crushed pineapple, drained Juicy, tropical essence that lightens the cake and adds zest.
- 1 cup shredded coconut Bringing a chewy texture and distinct flavor to each bite.
- 1 cup chopped walnuts or pecans Crunchy bites that provide a delightful contrast to the soft cake.
For the frosting
- 8 oz cream cheese, softened Essential for a rich, smooth frosting.
- 1/2 cup unsalted butter, softened Contributing to the luxurious creaminess and flavor.
- 4 cups powdered sugar Sweetening the frosting to perfection.
- 1 teaspoon vanilla extract (for frosting) Further enhancing the cream cheese’s rich profile.
- Toasted coconut flakes A decorative touch that adds flavor and visual appeal.
- Chopped walnuts or pecans For added crunch and elegance.
- Pineapple slices A beautiful garnish that echoes the cake’s tropical theme.
- Maraschino cherries A cherry on top—literally!—for that classic dessert finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to ensure an easy release after baking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
- In a separate large bowl, combine the eggs, granulated sugar, vegetable oil, and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts or pecans.
- Pour the batter into the prepared pan and spread it evenly using a spatula.
Baking
- Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Frosting
- In a bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.
- Gradually add the powdered sugar and the teaspoon of vanilla extract, beating until the frosting is airy and smooth.
- Spread the frosting generously over the cooled cake and decorate with toasted coconut flakes, extra chopped nuts, pineapple slices, and a sprinkle of maraschino cherries.
Notes
Always use fresh, high-quality ingredients. Make sure to drain the crushed pineapple thoroughly to avoid a soggy cake. Allow the eggs and butter to come to room temperature for easier mixing and creamier frosting. Don’t skip the cooling step before frosting.