Description
This Hawaiian Pineapple Carrot Cream Cake is moist, rich, and topped with a creamy frosting! A must-try tropical dessert for any occasion.
Ingredients
Scale
For the Cake Batter:
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups (220g) grated carrots
- 1 cup (240g) crushed pineapple, drained
- ½ cup (60g) chopped pecans or walnuts (optional)
- ½ cup (40g) shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
For Garnishing (Optional):
- Extra chopped nuts
- Shredded coconut
- Pineapple slices
Instructions
1. Preheat the Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
2. Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Set aside.
3. Mix the Wet Ingredients
- In another bowl, beat together granulated sugar, brown sugar, and vegetable oil until smooth.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
4. Combine the Batter
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in grated carrots, crushed pineapple, nuts, and coconut.
5. Bake the Cake
- Pour the batter into the prepared baking pan(s).
- Bake for 35-40 minutes (for a 9×13-inch cake) or 25-30 minutes (for two round cakes), until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
6. Make the Cream Cheese Frosting
- In a bowl, beat cream cheese and butter until light and creamy.
- Gradually add powdered sugar, mixing until smooth.
- Stir in vanilla extract and heavy cream until fluffy.
7. Frost & Serve
- Spread the cream cheese frosting evenly over the cooled cake.
- Garnish with extra nuts, shredded coconut, or pineapple slices.
- Slice and enjoy!
Notes
✔ Use fresh grated carrots – They add moisture and better texture than pre-shredded ones.
✔ Drain the pineapple well – Too much liquid can make the cake dense.
✔ Let the cake cool completely before frosting – This prevents the frosting from melting.
- Prep Time: 15
- Cook Time: 40
- Category: DESSERT
- Cuisine: AMERICAN
Nutrition
- Serving Size: 12
- Calories: 420