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Hawaiian Carrot Pineapple Cake

Delicious Hawaiian Carrot Pineapple Cake for a Tropical Escape

This Hawaiian Carrot Pineapple Cake blends tropical flavors with warm spices, creating a delightful dessert that's perfect for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour For gluten-free, use a 1:1 gluten-free blend.
  • 2 cups granulated sugar No direct substitutions recommended.
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon No substitutes suggested.
  • 1 teaspoon salt
  • 1 cup vegetable oil Substitute with melted coconut oil for extra flavor.
  • 3 large eggs Consider a flax egg for vegan option.
  • 2 cups grated carrots
  • 1 cup crushed pineapple Must be drained.
  • 1 cup shredded coconut Toast for added flavor if desired.
  • 1/2 cup chopped walnuts Optional, omit for nut-free.
For the Cream Cheese Frosting
  • 8 ounces cream cheese Make sure it's softened.
  • 1/2 cup unsalted butter Margarine can serve as a substitute.
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract Substitutes could dilute sweetness.

Equipment

  • 9-inch Round Cake Pans
  • Mixing bowls
  • whisk
  • Spatula
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or cooking spray, then dusting with flour.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the vegetable oil and eggs until smooth. Stir in the grated carrots, crushed pineapple, and shredded coconut.
  4. Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
  5. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
  6. Place the pans in the preheated oven and bake for 25-30 minutes. Check for doneness with a toothpick.
  7. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
  8. In a mixing bowl, beat together the cream cheese and unsalted butter until smooth. Gradually add the powdered sugar and vanilla extract.
  9. Once the cakes are completely cooled, frost the top of one layer with cream cheese frosting, place the second layer on top, and frost the sides and top of the entire cake.
  10. Slice and serve your Hawaiian Carrot Pineapple Cake to delighted friends and family.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure your crushed pineapple is thoroughly drained and avoid overmixing to keep the cake moist.

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