Hawaiian Carrot Pineapple Cake is a delightful fusion of moist carrot cake and tropical pineapple flavors, often complemented by a rich cream cheese frosting. Here's how you can create this delectable dessert at home:
Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1½ cups granulated sugar
1 cup vegetable oil (or melted coconut oil for a tropical twist)
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups grated carrots (about 3–4 medium carrots)
1 cup crushed pineapple (with juice, not drained)
½ cup chopped walnuts or pecans (optional, for added crunch)
For the Cream Cheese Frosting:
8 oz cream cheese, softened to room temperature
½ cup unsalted butter, softened to room temperature
3–4 cups powdered sugar (adjust for desired sweetness)
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Combine the Wet Ingredients:
In a large mixing bowl, whisk together the sugar and vegetable oil until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Incorporate Carrots and Pineapple:
Fold in the grated carrots and crushed pineapple (with juice) into the wet ingredients. Mix until evenly distributed.
If using nuts, stir them in at this stage.
Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix—the batter should be slightly lumpy.
Bake the Cake:
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack before frosting.
Prepare the Cream Cheese Frosting:
In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2–3 minutes.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
Add the vanilla extract and a pinch of salt. Beat on high speed for 2–3 minutes, until the frosting is light and fluffy.
Frost the Cake:
Spread the cream cheese frosting evenly over the cooled cake.
Slice and serve as-is, or garnish with toasted coconut flakes, chopped nuts, or a sprinkle of cinnamon for an extra touch of elegance.
This recipe is inspired by traditional Hawaiian flavors, combining the moist texture of carrot cake with the tropical sweetness of pineapple. The addition of warm spices like cinnamon and nutmeg enhances the overall flavor profile, making it a perfect dessert for any occasion.
