Oh, that sounds delicious! Here’s a recipe for a moist and flavorful Hawaiian Pineapple Carrot Cream Cake — loaded with pineapple, carrots, and a luscious cream cheese frosting with a tropical twist.
🍰 Hawaiian Pineapple Carrot Cream Cake
🕒 Total Time: About 1 hour 30 minutes
Serves: 8–10
Ingredients:
For the Cake:
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2 cups all-purpose flour
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2 tsp baking powder
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1 1/2 tsp baking soda
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1/2 tsp salt
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2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground ginger (optional)
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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1/2 cup packed brown sugar
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3 large eggs
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1 tsp vanilla extract
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1 (8 oz) can crushed pineapple, drained well
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1 1/2 cups finely grated carrots (about 3 medium)
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1/2 cup crushed pineapple juice (reserved from can) or pineapple juice
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1/2 cup crushed pineapple (extra, optional for texture)
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1/2 cup shredded sweetened coconut (optional)
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1/2 cup chopped walnuts or macadamia nuts (optional)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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4 cups powdered sugar, sifted
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1 tsp vanilla extract
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2 tbsp crushed pineapple juice (optional for tropical flavor)
Instructions:
1. Prep and Preheat:
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Preheat oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans (or line with parchment paper).
2. Mix Dry Ingredients:
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Cream Butter and Sugars:
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In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy (about 3 minutes).
4. Add Eggs and Vanilla:
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Beat in eggs one at a time, then add vanilla extract.
5. Combine Wet and Dry:
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Gradually add dry ingredients to the butter mixture alternating with pineapple juice, beginning and ending with dry ingredients. Mix just until combined.
6. Fold in Carrots, Pineapple, Coconut, and Nuts:
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Gently fold in grated carrots, crushed pineapple (drained), shredded coconut, and nuts.
7. Bake:
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Divide batter evenly between prepared pans.
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Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
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Let cool in pans for 10 minutes, then remove to wire racks to cool completely.
8. Make Frosting:
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Beat cream cheese and butter until smooth and creamy.
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Gradually add powdered sugar and beat until fluffy.
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Mix in vanilla and crushed pineapple juice (if using).
9. Assemble Cake:
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Place one cake layer on a serving plate. Spread a layer of frosting on top.
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Add the second cake layer and frost the top and sides evenly.
Tips:
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For extra tropical flair, garnish with toasted coconut flakes or pineapple chunks.
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Macadamia nuts add a nice crunch, but walnuts or pecans work well too.
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Store in the fridge and bring to room temp before serving for best flavor.