Description
Hawaiian Pineapple Carrot Cream Cake brings tropical sweetness right to your dessert table. Creamy frosting and sweet pineapple chunks make this cake a delightful slice of paradise that’ll have your friends asking for seconds.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups shredded carrots
- 1 cup crushed pineapple (with juice)
- 3 large eggs
- 2 cups all-purpose flour
- 1 cup granulated sugar
Wet and Binding Ingredients:
- ¾ cup vegetable oil
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup butter, softened
Spices and Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups powdered sugar
- ½ cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Instructions
- Arrange your oven rack in the center position and preheat to 350°F. Thoroughly grease a 9×13-inch baking pan with butter or cooking spray.
- Whisk 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt together in a medium bowl until completely combined.
- In a separate large bowl, blend 1 cup granulated sugar, ½ cup brown sugar, ¾ cup vegetable oil, 3 eggs, and 1 teaspoon vanilla extract until smooth and well incorporated.
- Pour 1 cup crushed pineapple (with juice) into the wet mixture and stir until evenly distributed.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Do not overmix your batter.
- Gently fold 1 ½ cups shredded carrots and ½ cup chopped walnuts into the cake batter.
- Transfer the batter into your prepared pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake at 350°F for 40-45 minutes, rotating the pan halfway through cooking time.
- Check cake doneness by inserting a toothpick into the center – it should come out clean with no wet batter.
- Remove cake from oven and let it cool completely on a wire rack for approximately 1 hour.
- Beat 8 ounces softened cream cheese and ½ cup softened butter together until completely smooth and creamy.
- Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, mixing until frosting reaches a spreadable consistency.
- Once cake is completely cool, spread cream cheese frosting evenly across the top using an offset spatula.
- Optional: Sprinkle additional chopped walnuts or shredded coconut on top for extra texture and visual appeal.
- Cut into square servings and enjoy with your favorite hot beverage.
Notes
- Check cake doneness by inserting a toothpick in the center, which should come out clean with just a few moist crumbs.
- Drain crushed pineapple thoroughly to prevent excess moisture from making the cake soggy.
- Room temperature eggs and cream cheese blend more smoothly and create a better cake texture.
- Store cake covered in the refrigerator for up to 5 days, allowing flavors to develop and frosting to set perfectly.
- Prep Time: 20 minutes
- Cook Time: 30-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg