Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting Recipe
This Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert that combines grated carrots and tropical pineapple for a unique twist on traditional carrot cake. Topped with a creamy homemade cream cheese frosting and garnished with pineapple chunks and shredded carrots, this cake is perfect for celebrations or any sweet craving.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Garnish (optional)
- Pineapple chunks
- Shredded carrots
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat the granulated sugar, eggs, vegetable oil, and vanilla extract together until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing and a dense cake.
- Add Carrots, Pineapple, and Walnuts: Fold in the grated carrots, drained crushed pineapple, and chopped walnuts if using, ensuring they are evenly distributed throughout the batter.
- Bake the Cake: Pour the cake batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
- Prepare the Cream Cheese Frosting: Using a mixer, beat the softened cream cheese and unsalted butter until creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is smooth and spreadable.
- Frost and Garnish: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Garnish with pineapple chunks and shredded carrots if desired for a beautiful presentation and extra flavor.
Notes
- Make sure the pineapple is well-drained to prevent the cake from becoming too moist.
- For a nut-free version, simply omit the walnuts.
- To save time, you can prepare the frosting while the cake is baking and cooling.
- The cake can be stored covered in the refrigerator for up to 4 days.
- Allow the cake to cool completely before frosting to avoid melting the frosting.
Keywords: Hawaiian carrot cake, pineapple carrot cake, carrot pineapple cake recipe, cream cheese frosting cake, tropical carrot cake, moist carrot cake, holiday dessert, easy carrot cake
