Description
A deliciously moist Hawaiian Pineapple Carrot Cream Cake combining shredded carrots, crushed pineapple, and shredded coconut, all layered with a creamy, tangy cream cheese frosting. This tropical-inspired dessert offers a perfect balance of sweet and spice, ideal for festive gatherings or a special treat.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing and flouring either two 8-inch round pans or a 9×13-inch pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined for an even distribution of spices.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract. Gradually add this wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing.
- Add Carrots and Fruits: Gently fold in the finely grated carrots, drained crushed pineapple, shredded coconut, and if desired, the chopped walnuts or pecans, ensuring even distribution without beating the batter.
- Bake the Cake: Pour the batter evenly into the prepared pans. Place in the preheated oven and bake for 25–30 minutes if using round pans, or 35–40 minutes for a 9×13-inch pan. Check doneness by inserting a toothpick into the center — it should come out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting to prevent melting.
- Prepare Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and pineapple juice if using, to enhance flavor and adjust consistency.
- Frost and Garnish: Once the cake has cooled completely, frost it evenly with the cream cheese frosting. Garnish with extra shredded coconut or nuts if desired for added texture and decoration.
Notes
- Drain the pineapple thoroughly to avoid excess moisture in the cake batter.
- For nut-free version, simply omit the nuts or substitute with seeds like sunflower or pumpkin.
- If you prefer a tangier frosting, increase the amount of pineapple juice gradually.
- Store the cake refrigerated since it contains cream cheese frosting; bring to room temperature before serving for best texture.
- You can substitute vegetable oil with canola oil or melted coconut oil for different flavor nuances.
