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Hawaiian Carrot Pineapple Cake

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This Hawaiian Carrot Pineapple Cake is a moist, flavorful twist on classic carrot cake, infused with tropical pineapple and warm spices, then topped with luscious cream cheese frosting.

Ingredients

  • All-Purpose Flour: 2 cups
  • Baking Soda: 1½ teaspoons
  • Ground Cinnamon: 1 teaspoon
  • Ground Nutmeg: ½ teaspoon
  • Salt: ½ teaspoon
  • Granulated Sugar: 1 cup
  • Brown Sugar: ½ cup (packed)
  • Vegetable Oil: ½ cup
  • Eggs: 2 large
  • Vanilla Extract: 2 teaspoons
  • Carrots: 2 cups finely shredded
  • Crushed Pineapple: 1 can (8 oz), well drained (reserve 2 tbsp juice)
  • Optional Add-ins: ½ cup chopped pecans or walnuts, ½ cup shredded coconut

Cream Cheese Frosting:

  • Cream Cheese: 8 oz, softened
  • Unsalted Butter: ½ cup, softened
  • Powdered Sugar: 3–4 cups, sifted
  • Vanilla Extract: 1 teaspoon
  • Salt: pinch

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. Combine Ingredients: Mix flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat sugars and oil, then add eggs and vanilla. Fold in carrots, drained pineapple, and reserved juice.
  3. Prepare Your Cooking Vessel: Divide batter between pans. Bake for 25–30 minutes or until toothpick comes out clean.
  4. Cool Completely: Let cakes cool in pans for 10 minutes, then transfer to wire rack.
  5. Make the Frosting: Beat cream cheese and butter until smooth. Gradually add sugar, vanilla, and salt.
  6. Assemble the Dish: Layer, frost, and top with nuts or coconut as desired.
  7. Serve and Enjoy: Chill slightly for neater slicing, or serve at room temperature.

Notes

  • Drain pineapple well to avoid soggy cake.
  • Use freshly grated carrots for best texture.
  • Chill cake layers for easier frosting.
  • Add toasted coconut or chopped pecans for texture and flavor boost.

Nutrition

Find it online: https://tastyze.com/hawaiian-carrot-pineapple-cake/