Hawaiian Carrot Pineapple Cake – A Tropical Twist on a Classic Favorite Recipe
Hawaiian Carrot Pineapple Cake is a delightful tropical twist on a classic carrot cake. This moist and flavorful cake combines the natural sweetness of grated carrots and crushed pineapple with shredded coconut and walnuts, all topped with a creamy, tangy cream cheese frosting. Perfect for any occasion, this cake brings a taste of the islands to your dessert table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped walnuts (optional)
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and allow for even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until fully combined and aerated.
- Combine Wet Ingredients: In a separate bowl, blend the vegetable oil and eggs thoroughly. Then stir in the grated carrots, drained crushed pineapple, shredded coconut, and walnuts if using, to integrate all the wet components.
- Fold Mixtures: Gently fold the wet ingredients into the dry mixture just until combined. Avoid overmixing to keep the cake light and tender.
- Divide Batter: Evenly divide the batter between the two prepared cake pans and smooth the tops using a spatula for an even bake.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean, indicating they are fully cooked.
- Cool Cakes: Allow the cakes to cool in their pans for about 10 minutes to set. Then carefully transfer each cake onto wire racks to cool completely before frosting.
- Prepare Frosting: Beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating continuously until the frosting is light and fluffy.
- Assemble Cake: Place one cooled cake layer on a serving plate and spread a generous amount of frosting over the top. Place the second cake layer on top and frost the top and sides evenly. Optionally, garnish with extra shredded coconut or pineapple for a decorative finish.
Notes
- Ensure pineapple is well drained to avoid a soggy cake texture.
- Use room temperature eggs and dairy for better mixing and texture.
- Walnuts are optional but add a pleasant crunch and flavor contrast.
- For extra tropical flair, sprinkle toasted coconut on top before serving.
- Store cake refrigerated due to cream cheese frosting, and bring to room temperature before serving for best taste.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 410 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Hawaiian carrot pineapple cake, tropical carrot cake, cream cheese frosting cake, pineapple carrot cake recipe, moist carrot cake with pineapple and coconut
