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Slice of Hawaiian Carrot Pineapple Cake with tropical flavors
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Hawaiian Carrot Pineapple Cake

A delightful dessert that combines the tropical flavors of pineapple with spiced carrots, making it a visually stunning and delicious treat for any celebration.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Cake, Dessert
Cuisine: Hawaiian, Tropical
Keyword: Dessert Recipe, Hawaiian Carrot Cake, Layer Cake, Pineapple Cake, Spiced Carrot Cake
Servings: 12 servings
Calories: 350kcal

Ingredients

For the Cake

  • 2 cups finely grated carrots The key ingredient that brings moistness and natural sweetness.
  • 1 cup crushed pineapple (drained) Adds a juicy and tangy flavor that lifts the cake.
  • 2 cups all-purpose flour Forms the structure of the cake, creating a tender crumb.
  • 1.5 cups granulated sugar Balances the flavors while adding a delightful sweetness.
  • 1 tsp baking soda Helps the cake rise to fluffy perfection.
  • 0.5 tsp salt Enhances the flavors overall.
  • 2 tsp baking powder Works in harmony with baking soda for the perfect rise.
  • 1 tsp vanilla extract Adds depth and warmth to the batter.
  • 1 tsp ground cinnamon Infuses a warm spice flavor that complements the carrots beautifully.
  • 3 large eggs Provides structure and moisture to the cake.
  • 0.75 cups vegetable oil Keeps the cake moist and tender.
  • 0.5 cups shredded coconut (optional) Adds a delightful texture and tropical flavor.
  • 0.5 cups chopped walnuts or pecans (optional) Adds crunch and nuttiness.

For the Frosting

  • 8 oz cream cheese, softened The base for the luscious frosting.
  • 0.5 cups unsalted butter, softened Adds richness to the frosting.
  • 2 cups powdered sugar Sweetens the frosting while giving it a smooth texture.
  • 1 tsp lemon juice or additional vanilla extract Brightens the frosting flavor.

For Garnish

  • Pineapple chunks A beautiful and fresh topping.
  • Shredded carrot curls Adds elegance and extra flavor.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F). Prepare your cake pans by greasing and lining three or four 8-inch round pans or rectangular pans for layer stacking.
  • In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon.
  • In another bowl, beat the eggs, oil, and vanilla extract together until well combined. Stir in the grated carrots and crushed pineapple. You can also add the optional shredded coconut and chopped nuts.
  • Gradually mix the wet ingredients into the dry flour mixture until fully combined, being careful not to overmix.
  • Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.

Frosting

  • Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and lemon juice (or vanilla), whipping until fluffy and light.

Assembly

  • Stack the cooled cake layers on a serving plate, spreading frosting between each layer. Spread the remaining frosting all over the top and sides.
  • Garnish with fresh pineapple chunks and delicate curls of shredded carrots. Chill for about 30 minutes for clean slices.

Notes

Consider adding spices like nutmeg or allspice to customize the flavor. Use fresh ingredients for the best taste. For dairy-free, substitute cream cheese and butter with plant-based alternatives.