Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake Recipe

Introduction

Hawaiian Carrot Pineapple Cake is a tropical take on the beloved carrot cake, adding juicy pineapple and a bit of coconut for extra flavor and moisture. The cake is light yet moist, filled with the richness of carrots, the sweetness of pineapple, and a dash of warm spices. Topped with a creamy cream cheese frosting, it’s a dessert that’s sure to impress.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 3 large eggs
• 1 1/2 cups vegetable oil (or canola oil)
• 2 teaspoons vanilla extract
• 2 cups grated carrots (about 3-4 medium carrots)
• 1 cup crushed pineapple, drained (reserve juice for the frosting or another use)
• 1/2 cup unsweetened shredded coconut (optional, for added texture)
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon pineapple juice (from the drained pineapple, optional for a tropical touch)

Instructions:

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch rectangular baking pan. You can also line the pans with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, beat together the granulated sugar, brown sugar, and eggs using a hand mixer or stand mixer until smooth and slightly fluffy, about 2-3 minutes.
4. Gradually add the vegetable oil and vanilla extract, mixing until combined.
5. Slowly incorporate the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix.
6. Gently fold in the grated carrots, drained pineapple, shredded coconut, and chopped nuts (if using) until evenly distributed throughout the batter.
7. Pour the batter evenly into the prepared pans and spread it out with a spatula.
8. Bake in the preheated oven for 30-35 minutes (for round pans) or 40-45 minutes (for a 9×13 pan), or until a toothpick inserted into the center comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Cream Cheese Frosting

1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Add the vanilla extract and pineapple juice (optional) and beat until smooth and fluffy. If the frosting is too thick, you can add a little more pineapple juice or milk to reach your desired consistency.

Step 3: Frost the Cake

1. Once the cake layers are completely cooled, spread a layer of cream cheese frosting on top of the first cake layer.
2. Place the second layer on top (if using round pans) or simply frost the top of the entire 9×13 cake.
3. Spread the remaining frosting evenly over the top and sides of the cake.
4. If desired, garnish with shredded coconut, chopped walnuts, or extra pineapple chunks for added texture and flavor.

Step 4: Serve and Enjoy

1. Slice and serve the cake at room temperature. It pairs perfectly with a hot cup of coffee or tea.
2. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

Tips and Variations:

• Add Coconut Flakes: If you love coconut, feel free to increase the amount of shredded coconut in both the cake batter and as a topping for the frosting.
• Tropical Twist: For an even more tropical flavor, try adding a bit of lime zest or orange zest to the frosting for a citrusy contrast to the sweet pineapple and coconut.
• Dairy-Free: You can make this cake dairy-free by substituting the cream cheese frosting with a dairy-free alternative and using a plant-based milk instead of butter and cream cheese.
• Make it in Cupcakes: You can also turn this recipe into cupcakes by dividing the batter into a cupcake tin and reducing the baking time to 20-25 minutes.

Why You’ll Love Hawaiian Carrot Pineapple Cake:

• Moist and Flavorful: The pineapple and carrots make the cake incredibly moist, while the coconut adds an extra layer of flavor and texture.
• Tropical Twist: This cake brings a delightful tropical vibe, perfect for warm weather or when you’re craving something different.
• Easy to Make: With simple ingredients and straightforward steps, this cake comes together quickly, with minimal effort required.
• Creamy Frosting: The tangy cream cheese frosting is the perfect complement to the sweetness of the cake, creating a balanced and irresistible dessert.

Conclusion

Hawaiian Carrot Pineapple Cake is a tropical-inspired take on the traditional carrot cake, with the added goodness of pineapple and coconut. This moist, flavorful cake topped with creamy cream cheese frosting is a perfect dessert for any occasion. Whether it’s a family gathering or a summer celebration, this cake will be a hit with everyone who tries it!Amish Peanut Butter Cream Pie