Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert featuring grated carrots, crushed pineapple, shredded coconut, and a hint of warm spices. Topped with a smooth and tangy cream cheese frosting infused with pineapple juice, this tropical cake offers a perfect balance of sweetness and texture that is sure to delight your taste buds.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple with juice
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons pineapple juice or milk (for desired consistency)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Stir the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix for a tender crumb.
- Fold in Additions: Gently fold in the grated carrots, crushed pineapple with its juice, shredded coconut, and chopped nuts if using. This adds moisture, texture, and tropical flavor to the batter.
- Pour and Bake: Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter until creamy and smooth.
- Add Sugar and Flavor: Gradually add powdered sugar while continuing to beat until the frosting is smooth, then mix in the vanilla extract.
- Adjust Consistency: Stir in pineapple juice or milk, one tablespoon at a time, until the frosting reaches your desired spreading consistency.
- Frost the Cake: Spread the cream cheese frosting evenly over the completely cooled cake for a luscious finishing touch.
Notes
- This moist cake improves in flavor after sitting overnight, making it perfect to prepare a day in advance.
- For a layered cake, bake the batter in two 9-inch round pans instead of the 9×13-inch pan.
- Store the cake refrigerated and bring to room temperature before serving for best texture and flavor.
