Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that combines the sweetness of crushed pineapple, the warmth of spices, and the crunch of nuts. Topped with a creamy cream cheese frosting, this cake offers a delightful tropical twist that’s perfect for any occasion.
Ingredients
- 1 ¾ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 cup finely grated carrots
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- ½ cup chopped pecans or walnuts
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. - Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. - Mix Wet Ingredients:
In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. - Combine with Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the grated carrots, crushed pineapple, shredded coconut, and nuts. - Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. - Make the Frosting:
In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. - Frost the Cake:
Once the cake is completely cooled, spread the frosting evenly over the top. Garnish with additional chopped nuts or coconut if desired. - Serve:
Slice and enjoy this tropical, spiced delight!
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 35-40 minutes
- Total Time: 1 hour
- Servings: 12
Variations
- Add Fruit: Incorporate other fruits like chopped bananas or mango for extra flavor.
- Nuts: Use different nuts, such as almonds or macadamia nuts, for a unique twist.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a gluten-free version.
Storage/Reheating
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake (without frosting) for up to 3 months. Thaw overnight in the refrigerator before serving.
10 FAQs
- Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance and frosted just before serving. - What can I use instead of vegetable oil?
You can substitute with melted coconut oil or applesauce for a healthier option. - How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is done. - Can I use fresh carrots instead of grated?
Yes, fresh carrots can be grated and used in this recipe. - What if I don’t have crushed pineapple?
You can use fresh pineapple, finely chopped, or canned pineapple chunks, drained. - Is it possible to make this cake dairy-free?
Substitute the cream cheese and butter with dairy-free alternatives. - How can I enhance the flavor?
Add a teaspoon of vanilla extract to the batter for extra flavor. - Can I decorate this cake?
Yes, feel free to add decorative toppings like maraschino cherries or chocolate shavings. - What should I serve with this cake?
This cake pairs well with a scoop of vanilla ice cream or whipped cream. - Can I double this recipe?
Yes, simply double the ingredients and use a larger baking pan.
Conclusion
Hawaiian Carrot Pineapple Cake is a delightful fusion of flavors that brings a taste of the tropics to your dessert table. Moist, flavorful, and topped with creamy frosting, it’s a treat that will impress guests and family alike. Enjoy a slice of this delicious cake at your next gathering!