Description
This Hawaiian Carrot Pineapple Cake is a tropical flavor explosion, combining moist grated carrots, crushed pineapple, and shredded coconut with warm spices and a creamy cream cheese frosting. Perfect for a sweet treat or festive gathering, this cake delivers a moist, tender crumb with a delightful balance of tropical sweetness and spice.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 tsp baking soda
- 0.5 tsp salt
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 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 oven and 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 until well combined.
- Combine wet ingredients and fruits: In a separate bowl, beat the eggs, vegetable oil, granulated sugar, and vanilla extract until smooth. Then stir in the freshly grated carrots, lightly drained crushed pineapple, and shredded coconut.
- Combine wet and dry mixtures: Gradually add the dry flour mixture into the wet carrot mixture, stirring gently until just combined to avoid overmixing and maintain a tender cake.
- Bake the cake: Pour the batter evenly into the prepared baking pan and bake in the preheated oven for 40 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting, ensuring the frosting doesn’t melt.
- Make the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, vanilla extract, and optional pineapple juice, and beat the mixture until light and fluffy.
- Frost the cake: Spread the cream cheese frosting evenly over the cooled cake. Optionally, garnish with extra shredded coconut or small pineapple pieces for additional tropical flair.
Notes
- Lightly draining the pineapple helps prevent the cake from becoming too wet.
- You can use either sweetened or unsweetened shredded coconut according to your preference.
- Be careful not to overmix the batter as it can make the cake dense.
- Allow the cake to cool completely before frosting to avoid melting the frosting.
- For a more intense pineapple flavor in the frosting, add the optional pineapple juice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Keywords: Hawaiian carrot cake, pineapple cake, carrot pineapple cake, tropical cake, cream cheese frosting, coconut cake
