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Hawaiian Carrot Pineapple Cake Recipe

Hawaiian Carrot Pineapple Cake Recipe
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★★★★★

5 from 20 reviews

This Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert combining the natural sweetness of grated carrots and crushed pineapple with tropical coconut and crunchy walnuts. It’s topped with a rich, creamy cream cheese frosting, perfect for celebrations or a delightful treat any day. The perfect balance of spices and texture makes it a crowd-pleaser.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut
  • 1 cup chopped walnuts (optional)

Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the vegetable oil and eggs until well blended. Stir in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts if using.
  4. Incorporate Wet into Dry: Gently fold the wet ingredients into the dry mixture, stirring just until combined to avoid overmixing which can make the cake dense.
  5. Fill Pans and Smooth: Divide the batter evenly between the two prepared pans and smooth the tops with a spatula to ensure even baking.
  6. Bake the Cakes: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Cakes: Allow the cakes to cool in the pans for about 10 minutes, then carefully remove them and transfer to wire racks to cool completely.
  8. Prepare Frosting: While the cakes cool, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
  9. Assemble the Cake: Frost the top of one completely cooled cake layer, place the second layer on top, and finish frosting the top and sides of the cake. Optionally, garnish with extra shredded coconut or pineapple for decoration and added flavor.

Notes

  • For best results, use fresh grated carrots and ensure pineapple is well drained to avoid excess moisture in the batter.
  • Walnuts are optional and can be omitted or substituted with pecans for a different nutty flavor.
  • Make sure the cream cheese and butter are at room temperature before making the frosting for a smooth texture.
  • This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
  • To keep the cake moist longer, bring it to room temperature before serving if refrigerated.

Nutrition

Keywords: Hawaiian carrot cake, pineapple cake, carrot pineapple cake, cream cheese frosting, tropical carrot cake, moist carrot cake, coconut cake, walnut carrot cake

Find it online: https://tastygenius.com/hawaiian-carrot-pineapple-cake-recipe/