This Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, combining the sweetness of pineapple and the richness of shredded coconut for a moist, flavorful dessert. Packed with grated carrots, warm spices, and optional nuts, this cake is topped with a creamy frosting that ties all the flavors together. Perfect for parties, potlucks, or any occasion, it’s a delightful treat that’s sure to impress!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained (reserve 2 tablespoons of juice for frosting, if desired)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust for desired sweetness)
- 1 tsp vanilla extract
- Reserved pineapple juice (optional, for added flavor)
Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C) . Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour , sugar , baking powder , baking soda , salt , cinnamon , and nutmeg until well combined.
3. Combine the Wet Ingredients
- In a separate bowl, whisk together the eggs and vegetable oil until smooth. Add the grated carrots , drained crushed pineapple , chopped nuts (if using), and shredded coconut (if using). Stir until evenly distributed.
4. Make the Batter
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
5. Bake the Cake
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 35–40 minutes , or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
6. Prepare the Cream Cheese Frosting
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar , one cup at a time, beating on low speed until fully incorporated. Increase the speed and beat until light and fluffy.
- Stir in the vanilla extract and reserved pineapple juice (if using) for added flavor. Adjust the consistency by adding more powdered sugar or a splash of milk, if needed.
7. Frost the Cake
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. For a decorative touch, use a spatula to create swirls or peaks.
8. Garnish and Serve
- Sprinkle additional shredded coconut or chopped nuts on top for garnish, if desired. Slice and serve this tropical delight!
Tips for Success
- Grate Fresh Carrots: Use freshly grated carrots for the best texture and moisture. Avoid pre-shredded carrots, as they tend to be drier.
- Toasted Nuts: Toast the walnuts or pecans in a dry skillet for 3–5 minutes to enhance their flavor before adding them to the batter.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
- Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Why You’ll Love This Recipe
This Hawaiian Carrot Pineapple Cake is a tropical twist on a classic favorite, combining the natural sweetness of carrots and pineapple with the rich creaminess of coconut and nuts. The result is a moist, flavorful cake with a hint of spice, perfect for any occasion. Topped with tangy cream cheese frosting, it’s a dessert that’s both comforting and exotic.
Indulge in this tropical treat—it’s like a vacation in every bite!
