Description
Indulge in the tropical flavors of this Hawaiian Pineapple Carrot Cream Cake. Moist and flavorful, this cake is a perfect blend of sweet pineapple, crunchy carrots, and creamy coconut, topped with a luscious cream cheese frosting.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup sweetened shredded coconut
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice (as needed for frosting consistency)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour cake pans.
- Mix Dry Ingredients: Whisk flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Prepare Batter: Beat sugar, oil, eggs, and vanilla. Gradually add dry ingredients. Fold in carrots, pineapple, coconut, and nuts.
- Bake: Pour batter into pans and bake until a toothpick comes out clean.
- Make Frosting: Beat cream cheese and butter, add powdered sugar, vanilla, and pineapple juice.
- Frost Cake: Frost the cooled cake and refrigerate before serving.
Notes
- For extra texture, toast the coconut before adding to the batter.
- This cake tastes better after chilling overnight.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
