Hawaiian Carrot Pineapple Cake
A delightful twist on traditional carrot cake, this Hawaiian Carrot Pineapple Cake combines tropical flavors and moist textures for a perfect dessert at any gathering.
Servings: 12 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Soft and finely milled, perfect for a tender crumb.
- 2 teaspoons baking soda This will give your cake the lift it needs.
- 1 teaspoon baking powder Enhances the lightness and lengthens the cake’s duration.
- 1 teaspoon ground cinnamon Aromatic and warming, adding depth to the flavor profile.
- 1/2 teaspoon salt Balances the sweetness and enhances the other flavors.
- 3 large eggs Rich and wholesome, binding the ingredients together.
- 1 cup granulated sugar Sweet additive that infuses life into the batter.
- 1 cup vegetable oil Creates a moist texture and enriches the flavor.
- 2 teaspoons vanilla extract Fragrant notes that give an aromatic lift to the cake.
- 2 cups grated carrots Fresh and vibrant; they add a natural sweetness and moisture.
- 1 can (8 oz) crushed pineapple, drained Juicy and succulent, it offers an explosion of tropical sweetness.
- 1 cup shredded coconut Sweet and chewy, enhancing the tropical theme.
- 1 cup chopped walnuts or pecans Crunchy texture that adds richness.
Frosting Ingredients
- 8 oz cream cheese, softened Creamy and luscious, perfect for frosting your cake.
- 1/2 cup unsalted butter, softened Provides a rich backdrop for the frosting.
- 4 cups powdered sugar Sweet and fluffy, creating a delicious frosting.
- 1 teaspoon vanilla extract For that extra layer of complex flavor.
Decoration Ingredients
- to taste toasted coconut flakes Crunchy, sweet flakes that provide visual appeal.
- to taste chopped walnuts or pecans Adds a touch of elegance and crunch.
- to taste pineapple slices Juicy and colorful, offering a cheerful touch.
- to taste maraschino cherries Bright and sweet, the cherry on top that steals the show.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, ground cinnamon, and salt until well combined.
- In a large bowl, beat eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and glossy.
- Gradually add dry ingredients to the wet mixture, mixing gently until just combined.
- Fold in grated carrots, crushed pineapple, shredded coconut, and chopped walnuts or pecans.
- Pour the batter into the prepared baking pan, spreading it evenly.
Baking
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
Frosting
- Beat the cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, beating until creamy.
- Spread the frosting over the cooled cake and decorate with toasted coconut flakes, chopped nuts, pineapple slices, and maraschino cherries.
Notes
For best results, ensure butter and eggs are at room temperature, and drain the pineapple thoroughly to avoid a soggy cake.