Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that combines the tropical sweetness of pineapple and coconut with the classic warmth of carrot cake. Enhanced with chopped walnuts for crunch and a creamy cream cheese frosting, this cake is perfect for celebrations or as a delightful treat any day.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped walnuts (optional)
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt until well combined to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, beat together the vegetable oil and eggs until smooth. Then stir in the grated carrots, crushed pineapple, shredded coconut, and walnuts if using, blending fruit and nuts evenly throughout.
- Fold Wet into Dry: Gently fold the wet ingredients into the dry mixture, stirring just until combined to avoid overmixing, which can make the cake dense.
- Divide Batter: Pour the batter evenly into the prepared pans, smoothing the tops with a spatula for even baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool Cakes: Allow cakes to cool in the pans for about 10 minutes, then carefully invert them onto wire racks to cool completely to room temperature.
- Prepare Frosting: While the cakes cool, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer on top and cover the entire cake with the remaining frosting. Garnish with extra shredded coconut or pineapple if desired for a tropical touch.
Notes
- If you prefer a nut-free version, simply omit the walnuts.
- Make sure to drain the crushed pineapple well to prevent the cake from becoming too moist.
- For best results, use freshly grated carrots for optimal texture and flavor.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Allow the cake layers to cool completely before frosting to avoid melting the frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (approximately 1/12th of cake)
- Calories: 450
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Hawaiian cake, carrot cake, pineapple cake, tropical dessert, cream cheese frosting, coconut cake
