Description
This Hawaiian Pineapple Carrot Cream Cake is a tropical twist on classic carrot cake, combining moist carrot layers with crushed pineapple, coconut, and a luscious cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, well drained
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons pineapple juice (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix vegetable oil, eggs, and vanilla until smooth.
- Add wet ingredients to dry and stir gently until just combined.
- Fold in grated carrots, drained pineapple, shredded coconut, and nuts if using.
- Divide batter between pans and bake for 25–30 minutes (round pans) or 35–40 minutes (9×13-inch), until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and pineapple juice if using.
- Frost cooled cake evenly and garnish with extra coconut or nuts if desired.
Notes
- Ensure pineapple is well drained to prevent soggy cake.
- For cupcakes, bake 18–22 minutes and check for doneness with a toothpick.
- Chill frosting if it becomes too soft before spreading.
- Omit nuts for a nut-free version.
- Prep Time: 20 minutes
- Cook Time: 30–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
