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Hawaiian Carrot Pineapple Cake

Delicious Hawaiian Carrot Pineapple Cake for a Tropical Treat

This Hawaiian Carrot Pineapple Cake combines sweet pineapple and warm spices for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend if needed.
  • 1.5 cups Granulated Sugar Consider using coconut sugar for a tropical twist.
  • 2 cups Shredded Carrots Finely shred for even distribution.
  • 1 can Crushed Pineapple (drained) Ensure it’s drained to prevent excess liquid.
  • 4 large Large Eggs Can replace with flax eggs for a vegan option.
  • 1 cup Vegetable Oil Melted coconut oil adds an island flavor.
  • 1 cup Chopped Walnuts (optional) Can be swapped for pecans or omitted.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon Feel free to experiment with ginger.
  • 0.5 teaspoon Ground Nutmeg
  • 0.5 teaspoon Salt Enhances sweetness.
  • 2 teaspoons Vanilla Extract Choose pure vanilla for best results.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Opt for vegan cream cheese for a dairy-free option.
  • 1/2 cup Unsalted Butter Plant-based butter works well for vegan alternative.
  • 4 cups Powdered Sugar Adjust to taste preference.
  • 2 teaspoons Vanilla Extract Pure vanilla highly recommended.
  • 2 tablespoons Milk (optional) Choose plant-based milk for a vegan option.

Equipment

  • 9-inch Round Cake Pans
  • large mixing bowls
  • whisk
  • Spatula

Method
 

How to Make
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, mix the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  3. In a separate bowl, blend granulated sugar, large eggs, and vegetable oil until smooth and creamy.
  4. Gently stir in shredded carrots and drained crushed pineapple.
  5. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  6. If using, gently fold in chopped walnuts at this stage.
  7. Pour the batter into prepared pans and bake for 30-35 minutes, checking for doneness with a toothpick.
  8. Allow cakes to cool in pans for about 10 minutes before transferring them to wire racks to cool completely.
  9. Beat together cream cheese and unsalted butter until smooth, then gradually mix in powdered sugar and vanilla extract, adjusting with milk if needed.
  10. Once cooled, stack the cake layers and frost generously with cream cheese frosting.
  11. Optional: Garnish with crushed walnuts or coconut flakes for a tropical flair.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 2000IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Serve at gatherings for a delightful tropical treat.

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