Description
Hawaiian Pineapple Carrot Cream Cake brings tropical sunshine right to your dessert plate with sweet carrots and creamy frosting that blend perfectly. Warm spices and tangy pineapple create a delightful combination that makes this cake a memorable treat for family gatherings or casual afternoons.
Ingredients
Scale
Cake Base:
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 cups shredded carrots
- ½ cup crushed pineapple, drained
- ¾ cup vegetable oil
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
Frosting and Garnish:
- 8 ounces (226 grams) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans
- 1 tablespoon pineapple juice
- Toasted coconut flakes
- Pineapple slices or carrot shavings
Instructions
- Whisk 2 cups flour, 1½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1½ teaspoons cinnamon, and ½ teaspoon nutmeg in a medium mixing bowl.
- Combine 3 large eggs, 1 cup granulated sugar, ½ cup brown sugar, and ¾ cup vegetable oil in a separate large bowl. Beat until smooth and well-blended.
- Fold ½ cup drained crushed pineapple, 2 cups shredded carrots, and 1 teaspoon vanilla extract into the wet mixture until evenly distributed.
- Gently incorporate dry ingredients into wet ingredients, stirring just until combined. Do not overmix the batter.
- Optional: Stir ½ cup chopped walnuts into the batter if desired.
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray.
- Divide batter evenly between prepared pans, spreading smoothly with a spatula.
- Bake for 30-35 minutes at 350°F, checking doneness with a toothpick inserted into cake’s center.
- Remove cake from oven and let rest in pans for 10 minutes.
- Transfer cakes onto wire cooling rack and allow to cool completely.
- Beat 8 ounces softened cream cheese and ½ cup softened unsalted butter until creamy and smooth.
- Gradually mix in 2 cups sifted powdered sugar, beating until fluffy.
- Stir 1 teaspoon vanilla extract and 1 tablespoon pineapple juice into frosting.
- Place first cake layer on serving plate and spread half the frosting across top.
- Carefully position second cake layer and cover entire cake with remaining frosting.
- Garnish with chopped nuts, toasted coconut flakes, or fresh pineapple slices.
- Refrigerate cake for 30 minutes before serving to set frosting.
- Store leftover cake in sealed container in refrigerator for up to 5 days.
Notes
- Grease your cake pans thoroughly to prevent sticking and ensure easy cake removal.
- Grate carrots finely to distribute them evenly throughout the cake and create a smooth texture.
- Use room temperature ingredients like eggs and cream cheese to help them blend more smoothly and create a better cake consistency.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add xanthan gum to help bind the cake.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 345 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 45 mg