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Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting Recipe

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★★★★★

4.5 from 94 reviews

This Hawaiian Carrot Pineapple Cake combines the moist sweetness of shredded carrots and crushed pineapple with warm spices and crunchy walnuts, all layered with a rich cream cheese frosting. Perfectly baked to a golden finish, this tropical-inspired cake is a delightful treat for gatherings and celebrations.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup shredded carrots
  • 1 cup crushed pineapple, drained
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup chopped walnuts (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk (optional, for consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
  3. Prepare Wet Mixture: In a separate bowl, combine the granulated sugar, eggs, and vegetable oil. Beat the mixture until smooth and well-blended.
  4. Combine Carrots and Pineapple: Add the shredded carrots and drained crushed pineapple to the wet mixture, stirring gently to incorporate the fruits evenly.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, folding in carefully until just combined to avoid overmixing, which could toughen the cake.
  6. Add Nuts: If using, fold in the chopped walnuts gently to distribute the crunch throughout the batter.
  7. Pour into Pans: Divide the batter evenly between the two prepared 9-inch cake pans, smoothing the tops with a spatula.
  8. Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
  9. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then carefully transfer them to wire racks to cool completely before frosting.
  10. Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy. Add milk a little at a time if the frosting is too thick to achieve the desired consistency.
  11. Assemble the Cake: Place one cooled cake layer on a serving platter and spread a generous amount of cream cheese frosting over the top. Carefully place the second cake layer on top.
  12. Frost the Top and Sides: Use the remaining cream cheese frosting to coat the top and sides of the cake evenly for a polished and appealing finish.

Notes

  • Make sure to drain the crushed pineapple well to prevent excess moisture in the cake batter.
  • Room temperature ingredients (eggs, cream cheese, butter) help create a smooth batter and frosting.
  • Chopped walnuts are optional but add a nice texture contrast; omit if serving to nut-allergic guests.
  • You can substitute vegetable oil with melted coconut oil for a subtle tropical flavor.
  • For best results, allow the cake to chill slightly before slicing so the frosting firms up.
  • Store leftover cake covered in the refrigerator for up to 4 days.

Keywords: Hawaiian Cake, Carrot Cake, Pineapple Cake, Cream Cheese Frosting, Moist Cake, Tropical Dessert, Nutty Cake

Find it online: https://yumwithmia.com/hawaiian-carrot-pineapple-cake-with-cream-cheese-frosting-recipe/