Description
A moist and flavorful Hawaiian carrot pineapple cake made with sweet pineapple, warm spices, grated carrots, coconut, and topped with creamy cream cheese frosting for a tropical twist on a classic dessert.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups carrots, finely grated
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut
- For the cream cheese frosting:
- 225 g cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 175°C (350°F) and grease two 9-inch cake pans.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the grated carrots, crushed pineapple, chopped nuts, and shredded coconut evenly.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before frosting.
- For the frosting, beat cream cheese and butter together until creamy and smooth.
- Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Spread frosting between the cake layers and over the top and sides of the cake.
- Slice and serve.
Notes
- Drain crushed pineapple well to avoid excess moisture in the batter.
- Avoid overmixing the batter to keep the cake light and tender.
- Raisins can be added for extra sweetness and texture.
- Top with toasted coconut for additional tropical flavor.
- Pecans can be used instead of walnuts for a buttery crunch.
- Store covered in the refrigerator for up to 5 days.
- Let slices sit at room temperature for 15 minutes before serving for best texture.
- Freeze unfrosted cake layers for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0.2g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
