Description
This Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake. Loaded with grated carrots, crushed pineapple, and warm spices, it’s moist, flavorful, and topped with a luscious cream cheese frosting. Perfect for any celebration or as a delicious treat!
Ingredients
Units
Scale
For the cake:
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) applesauce
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (200 g) grated carrots
- 1 cup (240 g) crushed pineapple, drained
- 1/2 cup (50 g) shredded sweetened coconut
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
For the cream cheese frosting:
- 1 pack (225 g / 8 oz) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for consistency)
Instructions
Step 1: Prepare the cake batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan or two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the vegetable oil, applesauce, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using).
Step 2: Bake the cake
- Pour the batter evenly into the prepared pan(s).
- Bake for 40-45 minutes (for a 9×13-inch pan) or 30-35 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan(s) for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the cream cheese frosting
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating until well combined.
- Stir in the vanilla extract and add milk, 1 tablespoon at a time, if needed for a spreadable consistency.
Step 4: Frost and decorate the cake
- Spread the cream cheese frosting evenly over the cooled cake.
- Decorate with additional shredded coconut or chopped nuts, if desired.
Notes
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Variations: Add raisins, dried pineapple pieces, or a touch of ginger for extra flavor.