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Hawaiian Carrot Pineapple Cake Recipe

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★★★★★

4.8 from 111 reviews

This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert combining the natural sweetness of shredded carrots and crushed pineapple with warm spices and a creamy, smooth cream cheese frosting. Perfect for celebrations or an everyday treat, this cake offers a tropical twist on a classic favorite, enhanced with optional crunchy walnuts.

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 prepare them for the batter.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
  3. Prepare Wet Mixture: In a separate bowl, combine the granulated sugar, eggs, and vegetable oil. Beat these ingredients together until the mixture is smooth and well blended.
  4. Combine Carrots and Pineapple: Add the shredded carrots and the drained crushed pineapple to the wet mixture. Stir thoroughly to ensure even distribution of these moist ingredients.
  5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain cake tenderness.
  6. Add Nuts: If desired, fold in the chopped walnuts carefully to incorporate crunch and flavor without deflating the batter.
  7. Pour into Pans: Evenly divide the cake batter between the two prepared pans, smoothing the surface for uniform baking.
  8. Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
  9. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them onto wire racks to cool completely to room temperature.
  10. Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. Add milk one tablespoon at a time if the frosting is too thick to achieve the desired consistency.
  11. Assemble the Cake: Once cooled, place one cake layer on a serving platter and spread a generous layer of cream cheese frosting over it. Top with the second cake layer.
  12. Frost the Top and Sides: Apply the remaining frosting over the top and sides of the cake, smoothing it for an attractive finish. Chill as desired before serving.

Notes

  • Make sure to drain the pineapple well to avoid excess moisture in the batter.
  • For a nut-free version, simply omit the walnuts.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • This cake can also be made into cupcakes by adjusting baking time accordingly.
  • Room temperature ingredients will blend more smoothly and produce a better texture.

Keywords: Hawaiian carrot cake, pineapple cake, cream cheese frosting, tropical cake, moist carrot cake, party cake, dessert recipe

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