Description
This Hawaiian Carrot Pineapple Cake is a moist, tropical-inspired dessert combining freshly grated carrots, crushed pineapple, and a tender crumb, topped with a creamy homemade cream cheese frosting. It’s perfect for gatherings and offers a sweet, flavorful treat with optional shredded coconut and chopped nuts for added texture.
Ingredients
Scale
Cake Ingredients
- 2 cups freshly grated carrots
- 1 cup crushed pineapple, drained
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup shredded coconut (optional)
- ½ cup chopped nuts (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir well and set aside.
- Combine Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until smooth and well mixed. Then add the vegetable oil, vanilla extract, freshly grated carrots, and drained crushed pineapple. Mix thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. Fold in the shredded coconut and chopped nuts if using to add texture and flavor.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven frequently.
- Cool the Cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan before frosting. This is important to prevent the frosting from melting.
- Prepare the Frosting: Using a mixer, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating continuously until the frosting is light and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Optionally, sprinkle additional shredded coconut or chopped nuts on top to garnish.
- Serve and Store: Chill the cake before serving for a fresh and tropical taste. Store any leftovers covered in the refrigerator; the flavors develop even more the next day.
Notes
- Drain the crushed pineapple thoroughly to avoid making the batter too wet and affecting the cake’s texture.
- Use freshly grated carrots for the best natural sweetness and moist cake texture.
- Ensure the cake is completely cooled before applying frosting to prevent melting and sliding.
- Store the cake covered in the refrigerator; it tastes better the next day as flavors meld.
- Serve chilled for a refreshing dessert experience; consider adding a scoop of vanilla ice cream or a drizzle of honey for an extra special touch.
