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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake: A Tropical Delight Awaits

This Hawaiian Carrot Pineapple Cake combines traditional carrot cake with tropical flavors, offering a moist and sweet experience that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour can be substituted with a gluten-free baking blend
  • 2 cups Granulated Sugar no direct substitute recommended
  • 1 teaspoon Baking Soda ensure freshness
  • 1 teaspoon Baking Powder ensure freshness
  • 1 teaspoon Ground Cinnamon optional, can reduce to taste
  • ½ teaspoon Salt can be omitted for low-sodium diets
  • 1 cup Vegetable Oil can substitute with unsweetened applesauce
  • 4 large Eggs egg substitutes can be used
  • 2 cups Grated Carrots freshly grated is preferred
  • 1 can Crushed Pineapple well-drained
  • 1 cup Shredded Coconut optional
  • 1 cup Chopped Walnuts optional, can omit or replace with pecans
For the Frosting
  • 8 ounces Cream Cheese ensure softened
  • ½ cup Unsalted Butter can substitute with vegan butter
  • 3 to 4 cups Powdered Sugar adjust to taste
  • 1 teaspoon Vanilla Extract optional but recommended

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter, dusting with flour.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt until well combined.
  3. In another bowl, whisk together vegetable oil and eggs. Add grated carrots, crushed pineapple, and shredded coconut. Mix well.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Divide the batter between the prepared cake pans, smoothing the tops with a spatula.
  6. Bake for 25 to 30 minutes until a toothpick comes out clean.
  7. Allow the cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Beat together cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla until fluffy.
  9. Once cool, frost the cakes and serve! Optionally garnish with additional coconut or pineapple.
  10. Slice and enjoy your Hawaiian Carrot Pineapple Cake!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 2000IUVitamin C: 5mgCalcium: 120mgIron: 1mg

Notes

Ensure to drain the pineapple well to prevent sogginess. Cool the cake layers completely before frosting for best results.

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