Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that combines the sweetness of crushed pineapple, the warmth of spices, and the crunch of nuts. Topped with a creamy cream cheese frosting, this cake offers a delightful tropical twist that’s perfect for any occasion.

Ingredients

1 ¾ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup vegetable oil
½ cup granulated sugar
½ cup brown sugar
3 large eggs
1 cup finely grated carrots
1 cup crushed pineapple, drained
1 cup shredded coconut
½ cup chopped pecans or walnuts

For the Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Directions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Mix Wet Ingredients:
In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition.
Combine with Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the grated carrots, crushed pineapple, shredded coconut, and nuts.
Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Make the Frosting:
In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
Frost the Cake:
Once the cake is completely cooled, spread the frosting evenly over the top. Garnish with additional chopped nuts or coconut if desired.
Serve:
Slice and enjoy this tropical, spiced delight!

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 35-40 minutes
Total Time: 1 hour
Servings: 12

Variations

Add Fruit: Incorporate other fruits like chopped bananas or mango for extra flavor.
Nuts: Use different nuts, such as almonds or macadamia nuts, for a unique twist.
Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a gluten-free version.

Storage/Reheating

Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze the cake (without frosting) for up to 3 months. Thaw overnight in the refrigerator before serving.

10 FAQs

Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance and frosted just before serving.
What can I use instead of vegetable oil?
You can substitute with melted coconut oil or applesauce for a healthier option.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is done.
Can I use fresh carrots instead of grated?
Yes, fresh carrots can be grated and used in this recipe.
What if I don’t have crushed pineapple?
You can use fresh pineapple, finely chopped, or canned pineapple chunks, drained.
Is it possible to make this cake dairy-free?
Substitute the cream cheese and butter with dairy-free alternatives.
How can I enhance the flavor?
Add a teaspoon of vanilla extract to the batter for extra flavor.
Can I decorate this cake?
Yes, feel free to add decorative toppings like maraschino cherries or chocolate shavings.
What should I serve with this cake?
This cake pairs well with a scoop of vanilla ice cream or whipped cream.
Can I double this recipe?
Yes, simply double the ingredients and use a larger baking pan.

Conclusion

Hawaiian Carrot Pineapple Cake is a delightful fusion of flavors that brings a taste of the tropics to your dessert table. Moist, flavorful, and topped with creamy frosting, it’s a treat that will impress guests and family alike. Enjoy a slice of this delicious cake at your next gathering!