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Hawaiian Carrot Pineapple Cake

  • Author: Hamza

Description

This Hawaiian Carrot Pineapple Cake marries the warm, spiced richness of classic carrot cake with the bright, tropical acidity of pineapple for a moist, flavor-packed dessert. Tender strands of freshly grated carrot and juicy pineapple pieces are folded into a lightly spiced, oil-based batter, then baked until perfectly golden. The cake is finished with a smooth, tangy cream cheese frosting—optionally swirled with coconut cream or studded with toasted coconut and macadamia nuts for extra island flair. Its vibrant crumb flecked with orange and gold makes it as eye-catching as it is delicious. Ideal for summer gatherings, brunches, or anytime you crave a taste of the tropics, this cake is approachable enough for home bakers yet impressive enough for special occasions.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)
  • Cream cheese frosting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
  4. Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using).
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  8. Once the cakes are cool, frost them with cream cheese frosting.

Notes

  • Drain Thoroughly: Whether you use fresh or canned pineapple, remove as much juice as possible—reserve the liquid to brush on layers for extra moisture, but avoid excess in the batter.
  • Carrot Prep: Shred carrots uniformly (medium grate) and gently squeeze out any excess liquid to keep the crumb light and prevent sogginess.
  • Room-Temp Ingredients: Ensure eggs, cream cheese, and butter are at room temperature to create a smoother batter and frosting.
  • Baking Evenly: Rotate your pan halfway through baking and tent with foil if the top browns too quickly. Use an oven thermometer to confirm a steady 350 °F.
  • Crumb Coat: Apply a thin layer of frosting to trap crumbs, chill 20 minutes, then finish with a final coat for a polished look.
  • Flavor Variations: Swap half the pineapple for diced mango or add ½ cup shredded coconut/nuts into the batter. For a vegan version, use flax eggs and cashew-based frosting.
  • Storage: Store covered in the refrigerator for up to 4 days; allow slices to come to room temperature for 20–30 minutes before serving.
  • Make-Ahead: Bake and frost 24 hours in advance; the flavors deepen overnight, and the frosting firms up for easier slicing.

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Find it online: https://flavornest.net/hawaiian-carrot-pineapple-cake-2/