This Hawaiian Carrot Pineapple Cake is a moist, flavorful cake with warm spices, shredded carrots, juicy pineapple, and crunchy walnuts. The cream cheese frosting adds the perfect creamy, tangy finish. It’s a wonderful dessert for Easter, birthdays, potlucks, and special occasions.
Ingredients
For the Cake:
- 2 cups all-purpose flour – Provides structure to the cake.
- 1 cup granulated sugar – Adds sweetness and moisture.
- 1 teaspoon baking powder – Helps the cake rise.
- 1 teaspoon baking soda – Works with the acid from the pineapple to create a soft texture.
- ½ teaspoon salt – Enhances the flavors.
- 1 teaspoon ground cinnamon – Adds warmth and depth of flavor.
- ½ teaspoon ground nutmeg – Gives a subtle spiced note.
- ½ teaspoon ground ginger – Complements the pineapple and cinnamon.
- 1 cup vegetable oil – Keeps the cake moist and tender.
- 4 large eggs – Adds structure and richness.
- 2 cups grated carrots – Naturally sweetens the cake and adds moisture.
- 1 cup crushed pineapple, drained – Provides natural sweetness and extra moisture.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- ½ cup chopped walnuts (optional) – Adds crunch and nutty flavor.
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened – The star of the frosting, providing a creamy and tangy taste.
- ½ cup unsalted butter, softened – Adds richness and helps create a smooth texture.
- 2 cups powdered sugar – Sweetens and stabilizes the frosting.
- 1 teaspoon vanilla extract – Enhances the flavor of the frosting.
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Step 2: Prepare the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- This step ensures the dry ingredients are evenly distributed and prevents clumping.
Step 3: Mix the Wet Ingredients
- Add vegetable oil and eggs to the dry mixture.
- Use a hand mixer or whisk to mix until smooth.
Step 4: Fold in Carrots, Pineapple, and Walnuts
- Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using).
- Mix until just combined—do not overmix to avoid a dense cake.
Step 5: Bake the Cake
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cakes
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
- Allow them to cool completely before frosting to prevent the frosting from melting.
Making the Cream Cheese Frosting
Step 7: Prepare the Frosting
- In a large bowl, beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, mixing well after each addition.
- Stir in vanilla extract and beat until light and fluffy.
Step 8: Assemble and Frost the Cake
- Place one cake layer on a serving plate.
- Spread a generous layer of cream cheese frosting over the top.
- Place the second cake layer on top and frost the top and sides evenly.
- For a decorative finish, use a piping bag to create swirls or add chopped nuts on top.
Serving Suggestions
- Garnish with toasted coconut, crushed pineapple, or extra chopped walnuts for a tropical twist.
- Serve with a scoop of vanilla ice cream for an indulgent treat.
- Enjoy with a cup of coffee or hot tea for a cozy dessert experience.
Storage & Make-Ahead Tips
- Refrigeration: Store the cake in an airtight container in the fridge for up to 4 days.
- Freezing:
- Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months.
- Thaw at room temperature before frosting.
- Make-Ahead Option:
- Bake the cake layers a day in advance and frost before serving.
Recipe Variations
- Tropical Carrot Cake: Add ½ cup shredded coconut and a splash of coconut milk to enhance the tropical flavors.
- Gluten-Free Version: Use a 1:1 gluten-free flour substitute in place of regular flour.
- Nut-Free Option: Omit the walnuts for an allergy-friendly cake.
- Sheet Cake Alternative: Instead of two round cake pans, bake in a 9×13-inch pan for 40–45 minutes.
Nutritional Information (Per Serving)
- Calories: ~450 kcal
- Carbohydrates: ~55g
- Protein: ~5g
- Fat: ~22g
- Sugar: ~35g
This Hawaiian Carrot Pineapple Cake is a delightful fusion of warm spices, sweet pineapple, and a luscious cream cheese frosting. It’s a guaranteed hit for any special occasion!
