Description
Hawaiian carrot pineapple cake blends tropical sweetness with classic comfort, creating a delightful dessert that dances between familiar and exotic. Moist layers packed with shredded carrots and crushed pineapple promise a slice of paradise you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple
- 3 large eggs
- 1/2 cup vegetable oil
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Spices and Additional Ingredients:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
Instructions
- Prepare the oven environment by heating to 350F (175C). Coat a 9-inch round cake pan with grease and flour, or line with parchment paper for easy release.
- Create a dry ingredient blend by whisking flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl until thoroughly combined.
- In a large bowl, vigorously beat granulated and brown sugars with oil until the mixture becomes smooth and uniform in texture.
- Incorporate eggs individually into the sugar mixture, ensuring each is fully integrated before adding the next.
- Fold grated carrots, crushed pineapple, shredded coconut, and chopped walnuts into the wet ingredients, mixing until evenly distributed.
- Gradually introduce the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain cake’s tender texture.
- Transfer batter to the prepared pan, smoothing the surface with a spatula to ensure even baking.
- Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully cooked.
- Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Prepare the frosting by blending cream cheese and butter until silky and smooth.
- Gradually add powdered sugar and vanilla extract, beating until the frosting reaches a creamy consistency.
- Gently fold crushed pineapple into the frosting for added texture and flavor.
- Once the cake has cooled completely, spread frosting evenly across the top and sides.
- Optional: Garnish with additional shredded coconut or chopped walnuts for visual appeal and extra crunch.
Notes
- Make sure to drain the crushed pineapple thoroughly to prevent excess moisture that could make the cake soggy.
- Grate carrots finely for a smoother texture and even distribution throughout the cake.
- Toast walnuts before adding to enhance their nutty flavor and provide a delightful crunch.
- For a lighter version, swap half the oil with unsweetened applesauce to reduce calories without compromising moisture.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 266 kcal
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg