Hawaiian Carrot Pineapple Cake
Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert packed with shredded carrots, crushed pineapple, and warm spices. Topped with a rich cream cheese frosting, this tropical-inspired cake is perfect for celebrations, potlucks, or afternoon treats.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, American
- Diet: Vegetarian
Ingredients
**For the cake:**
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 3 large eggs
– 3/4 cup vegetable oil
– 1 teaspoon vanilla extract
– 2 cups shredded carrots
– 1 can (8 oz) crushed pineapple, drained
– 1/2 cup chopped walnuts or pecans (optional)
– 1/2 cup shredded coconut (optional)
**For the cream cheese frosting:**
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon milk (if needed for consistency)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until well combined.
5. Fold in the shredded carrots, drained pineapple, nuts, and coconut (if using).
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely before frosting.
**For the frosting:**
9. In a mixing bowl, beat the cream cheese and butter together until smooth and fluffy.
10. Gradually add powdered sugar and vanilla extract, mixing until creamy.
11. If needed, add a tablespoon of milk for a spreadable consistency.
12. Spread the frosting evenly over the cooled cake and serve.
Notes
– For extra flavor, toast the nuts and coconut before adding them to the batter.
– Store the cake in the refrigerator for up to 5 days.
– This cake can also be baked in two 9-inch round cake pans for a layered version.
– For a less sweet frosting, reduce the powdered sugar by half.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Find it online: https://www.cookflash.com/hawaiian-carrot-pineapple-cake/