Introduction

This Hawaiian Carrot Pineapple Cake is a delightful dessert that’s perfect for any occasion. Combining the natural sweetness of carrots, the tropical flavor of pineapple, and a touch of cinnamon, this cake is incredibly moist, flavorful, and easy to make. Topped with a creamy cream cheese frosting, it’s sure to become a family favorite.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 2 cups shredded carrots
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut (optional)
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (if needed for consistency)

Instructions

Prepare the Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. Combine wet ingredients: In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
4. Incorporate the dry ingredients: Gradually mix the dry ingredients into the wet ingredients until combined.
5. Fold in extras: Gently fold in the shredded carrots, crushed pineapple, shredded coconut, and nuts (if using).
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes (or 35-40 minutes for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Prepare the Frosting:

1. In a large bowl, beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. Add 1-2 tablespoons of milk if the frosting is too thick.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
2. Place the second cake layer on top and spread frosting over the top and sides of the cake.
3. Decorate with chopped nuts, shredded coconut, or a sprinkle of cinnamon, if desired.

Serving and Storage Tips

Store the Hawaiian Carrot Pineapple Cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor. For longer storage, freeze the unfrosted cake layers for up to 2 months and frost before serving.

Variations

• Spiced twist: Add 1/4 teaspoon ground nutmeg or ginger for extra warmth.
• Healthy version: Replace half of the oil with unsweetened applesauce for a lighter cake.
• Nut-free: Omit the nuts and replace with extra shredded coconut or raisins.

Tips

• Ensure the pineapple is well-drained to avoid excess moisture in the batter.
• Use freshly shredded carrots for the best texture and flavor.
• Chill the cake for 20 minutes after frosting for clean, smooth slices.

Small Story: Motivation Behind This Recipe

This Hawaiian Carrot Pineapple Cake was inspired by tropical flavors and the classic carrot cake recipe. By adding pineapple and coconut, it brings a sweet and refreshing twist to a beloved dessert. It’s perfect for family gatherings, holidays, and summer celebrations.

Conclusion

The Hawaiian Carrot Pineapple Cake combines the rich flavors of carrot cake with a tropical twist. Moist, flavorful, and topped with creamy frosting, this cake is guaranteed to impress. Give this recipe a try and bring a taste of the tropics to your dessert table!

FAQs

• Can I make this cake ahead of time? Yes, bake the cake layers in advance and store them in the refrigerator or freezer until ready to assemble.
• Do I need to use fresh pineapple? No, canned crushed pineapple works perfectly as long as it’s well-drained.
• Can I use a bundt pan? Yes, bake the batter in a greased bundt pan for 45-50 minutes or until a toothpick comes out clean.