Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert combining the natural sweetness of grated carrots, crushed pineapple, and shredded coconut. Topped with a creamy cream cheese frosting infused with vanilla and a hint of pineapple juice, this cake offers a tropical twist on a classic carrot cake. Perfect for gatherings, celebrations, or simply a delightful treat, it delivers a tender crumb with warm spices like cinnamon and nutmeg for a balanced, comforting bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 0.5 tsp salt
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
Wet Ingredients
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
Produce and Mix-ins
- 2 cups grated carrots (freshly grated)
- 1 cup crushed pineapple (lightly drained)
- 0.75 cup shredded coconut (sweetened or unsweetened)
Frosting
- 8 oz cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 1 tsp vanilla extract
- 1 tbsp pineapple juice (optional, for flavor)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg ensuring an even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then add the vegetable oil, granulated sugar, and vanilla extract. Mix until the sugar begins to dissolve and the mixture is smooth.
- Add Produce and Mix-ins: Stir in the freshly grated carrots, lightly drained crushed pineapple, and shredded coconut into the wet mixture, blending everything uniformly.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, folding gently until just combined to maintain a tender cake crumb. Avoid overmixing.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan before frosting to prevent the frosting from melting.
- Prepare the Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add sifted powdered sugar, vanilla extract, and optional pineapple juice, beating until the frosting is fluffy and spreadable.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled cake. Optionally garnish with additional shredded coconut or pineapple pieces for extra texture and flavor.
Notes
- Use freshly grated carrots for the best texture and moisture.
- Lightly draining the crushed pineapple prevents the cake batter from becoming too wet.
- If you prefer less sweetness, use unsweetened shredded coconut and adjust sugar levels accordingly.
- Allow the cake to cool completely before frosting to avoid a runny topping.
- Storing the cake covered in the refrigerator ensures freshness for up to 3-4 days.
- Bring the cake to room temperature before serving for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Keywords: Hawaiian carrot cake, pineapple cake, cream cheese frosting, tropical carrot cake, moist carrot cake, shredded coconut cake
