Description
This Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert combining shredded carrots and crushed pineapple with warm spices and a creamy vanilla cream cheese frosting. Perfect for celebrations or a special treat, the cake delivers a tropical twist on the classic carrot cake with added texture from optional walnuts.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup shredded carrots
- 1 cup crushed pineapple, drained
- 4 large eggs
- 1 cup vegetable oil
- 1 cup chopped walnuts (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk (optional, for consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures an even distribution of leavening agents and spices throughout the batter.
- Prepare Wet Mixture: In a separate bowl, combine the granulated sugar, eggs, and vegetable oil. Beat the mixture until smooth and well blended for a moist cake texture.
- Combine Carrots and Pineapple: Add the shredded carrots and drained crushed pineapple into the wet mixture. Stir gently to incorporate these moist ingredients evenly into the batter.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture and mix until just combined. Avoid overmixing to keep the cake tender and light.
- Add Nuts: If desired, fold in the chopped walnuts to add a crunchy texture and rich flavor contrast.
- Pour into Pans: Divide the prepared batter evenly between the two greased and floured 9-inch round cake pans.
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
- Cool the Cakes: Remove the cake pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Then carefully transfer them onto wire racks to cool completely before frosting.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing well until the frosting is light and fluffy. If the frosting is too thick, add milk one tablespoon at a time until you achieve your desired consistency.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of cream cheese frosting on top, then place the second cake layer over the frosted layer.
- Frost the Top and Sides: Use the remaining frosting to evenly cover the top and sides of the assembled cake for an elegant finish and added moisture.
Notes
- Ensure the crushed pineapple is well drained to avoid making the batter too wet.
- You can substitute chopped pecans for walnuts or omit nuts if desired.
- For a more intense pineapple flavor, add a teaspoon of pineapple juice to the frosting.
- This cake keeps well refrigerated for up to 4 days; bring to room temperature before serving.
- Make sure the cakes are completely cool before applying frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Hawaiian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Hawaiian cake, carrot cake, pineapple cake, cream cheese frosting, tropical dessert, moist cake
