Description
A tropical twist on a classic, this Hawaiian Pineapple Carrot Cream Cake is ultra-moist and bursting with warm spices, sweet pineapple, and fresh carrots. Topped with luscious cream cheese frosting, it’s the perfect dessert for any occasion.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped pecans or walnuts (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 tablespoon heavy cream (if needed for consistency)
Instructions
- Prepare the Batter:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Gradually add dry ingredients, stirring until just combined. Fold in grated carrots, crushed pineapple, shredded coconut, and nuts (if using).
- Bake the Cake:
- Divide batter evenly between prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting:
- Beat cream cheese and butter in a large bowl until smooth.
- Gradually add powdered sugar, mixing until creamy. Stir in vanilla extract.
- If frosting is too thick, add 1 tablespoon heavy cream to adjust consistency.
- Assemble and Frost:
- Place one cake layer on a serving plate and spread frosting over the top.
- Place second cake layer on top and frost top and sides evenly.
- Garnish with chopped nuts or shredded coconut, if desired.
- Serve and Enjoy!
- Slice and serve at room temperature for the best flavor and texture.
Notes
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw before frosting.
- Serving: Let chilled cake sit at room temperature for 30 minutes before serving.
- Prep Time: 20 minutes
- cooling time: 30 minutes
- Cook Time: 30-35 minutes
- Category: dessert
- Method: Baking
- Cuisine: Hawaiian, American
Keywords: pineapple carrot cake, tropical carrot cake, cream cheese frosting, moist carrot cake, Hawaiian cake