Description
This Hawaiian Carrot Pineapple Cake combines moist carrot cake layers with sweet pineapple and warm spices, topped with a luscious cream cheese frosting. Perfect for celebrations or a delightful dessert, this cake offers a tropical twist on a classic favorite with a balance of textures and flavors that will please any palate.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 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 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined for even flavor distribution.
- Mix wet ingredients: In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the cake tender.
- Add carrots, pineapple, and nuts: Fold in the grated carrots, crushed pineapple (drained), and chopped walnuts or pecans (if using) until evenly distributed throughout the batter.
- Bake the cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Cool the cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Make the frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar and beat until smooth. Add the vanilla extract and mix well. If the frosting is too thick, add milk 1 tablespoon at a time until you reach the desired spreading consistency.
- Frost the cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides evenly.
- Serve and enjoy: Slice the cake and serve on simple white plates to showcase the vibrant, moist layers. Enjoy the blend of carrot, pineapple, and cream cheese frosting in every bite.
Notes
- Ensure pineapple is well drained to prevent excess moisture in the batter.
- Do not overmix batter to keep the cake fluffy and tender.
- Use room temperature ingredients for better batter consistency and texture.
- Toast nuts lightly if you want to enhance their flavor before adding.
- Store leftover cake refrigerated and bring to room temperature before serving for best texture.
