Hawaiian Carrot Pineapple Cake
A delightful cake that combines the vibrant flavors of grated carrots and crushed pineapple, topped with a luscious cream cheese frosting.
Servings: 12 slices
Calories: 350kcal
Ingredients
Cake Ingredients
- 2 cups finely grated carrots These add sweetness and moisture.
- 1 cup crushed pineapple, drained Brings a burst of tropical flavor.
- 2 cups all-purpose flour The foundation for this lovely cake.
- 1.5 cups granulated sugar Sweetness that balances the flavors.
- 1 tsp baking soda Helps the cake rise beautifully.
- 0.5 tsp salt Enhances the sweetness.
- 2 tsp baking powder Ensures a fluffy texture.
- 1 tsp vanilla extract Adds depth with its aromatic hints.
- 1 tsp ground cinnamon The warm spice that complements the carrots.
- 3 large eggs Provides structure and moisture.
- 0.75 cup vegetable oil Keeps the cake moist and tender.
- 0.5 cup shredded coconut (optional) For added texture and a tropical twist.
- 0.5 cup chopped walnuts or pecans (optional) Adds a satisfying crunch.
Frosting Ingredients
- 8 oz cream cheese, softened The base for the luscious frosting.
- 0.5 cup unsalted butter, softened A rich component of the frosting.
- 2 cups powdered sugar Sweetness for the creamy frosting.
- 1 tsp lemon juice or an additional teaspoon of vanilla extract Brightens up the flavors.
Garnishes
- Pineapple chunks For garnish.
- Shredded carrot curls Adds elegance.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and grease and line three or four 8-inch round cake pans with parchment paper.
Mixing Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until well combined.
Mixing Wet Ingredients
- In another bowl, beat the eggs, vegetable oil, and vanilla extract together until smooth.
- Stir in the grated carrots and crushed pineapple, and incorporate coconut or nuts if you’re opting for those add-ins.
Combining Ingredients
- Gradually mix the wet ingredients into the dry ingredients until fully combined, but do not overmix.
Baking
- Divide the batter evenly into the prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans.
Frosting Preparation
- Beat together cream cheese and softened butter until smooth.
- Gradually add in the powdered sugar and lemon juice or additional vanilla extract, whipping until fluffy.
Assembling the Cake
- Layer the cakes by stacking them with frosting in between.
- Spread the remaining frosting around the sides and on top of the cake.
Garnishing
- Garnish with fresh pineapple chunks and decorative strips of shredded carrot.
- For clean slices, chill the cake in the refrigerator for about 30 minutes before serving.
Notes
For an even more tropical flair, try folding in some crushed macadamia nuts or a handful of dried pineapple chunks into the batter. Ensure the cake is properly covered to retain its moisture and can be stored in the refrigerator for up to a week. Swap out cream cheese for mascarpone cheese for a milder flavor or experiment with flavored extracts.