Description
This Hawaiian Carrot Pineapple Cake combines moist grated carrots and tangy crushed pineapple with warm spices to create a delightful tropical twist on a classic carrot cake. Topped with a rich, creamy cream cheese frosting, this cake offers a perfect balance of sweet and spiced flavors, making it an irresistible treat for any occasion.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until fully combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, large eggs, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix to keep the cake tender.
- Fold in Carrots, Pineapple, and Nuts: Carefully fold the grated carrots, drained crushed pineapple, and chopped walnuts or pecans (if using) into the batter to evenly distribute them throughout.
- Fill Pans and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar and continue beating until smooth. Add vanilla extract and mix well. If the frosting is too thick, add 1 tablespoon of milk at a time until reaching desired consistency.
- Assemble the Cake: Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous amount of cream cheese frosting on top. Place the second cake layer over the first and frost the top and sides evenly.
- Serve and Enjoy: Slice the assembled cake and serve on plates. Enjoy the moist, flavorful layers and creamy frosting that perfectly complement each other.
Notes
- For best results, make sure the cream cheese and butter are softened before preparing the frosting to avoid lumps.
- You can substitute walnuts with pecans if preferred, or omit nuts entirely for a nut-free version.
- Drain the crushed pineapple well to avoid excess moisture in the batter, which can affect the cake texture.
- The cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.
- Optional cinnamon and nutmeg can be adjusted based on taste preferences for spiciness.
