Description
Whipping up Hawaiian Pineapple Carrot Cream Cake brings tropical sunshine right to your dessert plate. Sweet pineapple chunks and fresh carrots blend perfectly with creamy frosting, creating a delightful treat your family will adore.
Ingredients
Scale
Cake Base:
- 2 ½ cups all-purpose flour
- 2 cups grated carrots
- 1 cup crushed pineapple
- 1 cup granulated sugar
- 4 large eggs
- 1 cup vegetable oil
Supporting Dry Ingredients:
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Frosting and Garnish:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup brown sugar
- ½ cup chopped pecans or walnuts
- ½ cup shredded coconut
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- Shredded coconut
- Chopped nuts
- Pineapple slices
Instructions
- Prepare your baking workspace by heating the oven to 350°F and coating a 9×13-inch pan with butter and flour.
- Combine 2 ½ cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and your spices in a mixing bowl.
- Whisk 1 cup granulated sugar, ½ cup brown sugar, and 1 cup vegetable oil together until the mixture looks smooth and integrated.
- Crack 4 large eggs into the sugar mixture one at a time, stirring thoroughly after each addition to create a consistent texture.
- Add 2 teaspoons vanilla extract and blend completely into the wet ingredients.
- Gently fold the dry ingredients into the wet mixture, stirring carefully until just combined.
- Incorporate 2 cups grated carrots and 1 cup drained crushed pineapple into the batter.
- Optional: Mix in ½ cup chopped nuts and ½ cup shredded coconut for extra texture.
- Transfer the batter to the prepared pan, spreading it evenly across the surface.
- Bake at 350°F for 35-40 minutes, checking doneness with a toothpick inserted into the center.
- Remove from the oven and let the cake cool completely on a wire rack.
- Blend 8 ounces softened cream cheese and ½ cup softened butter until light and creamy.
- Gradually add 2 cups powdered sugar, mixing until the frosting looks smooth.
- Stir in 1 teaspoon vanilla extract and 2 tablespoons heavy cream until the frosting becomes fluffy.
- Spread the cream cheese frosting across the cooled cake in an even layer.
- Garnish the top with additional chopped nuts, shredded coconut, or pineapple slices.
Notes
- Grate carrots finely to ensure they blend seamlessly into the cake batter without creating chunky texture.
- Drain crushed pineapple thoroughly to prevent excess moisture from making the cake soggy.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend and check that all other ingredients are gluten-free.
- Toast nuts before adding to the batter to enhance their nutty flavor and provide extra crunch in each slice.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 412 kcal
- Sugar: 38 g
- Sodium: 293 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 64 mg