Description
A delightful Hawaiian Carrot Pineapple Cake that combines the flavors of carrot, pineapple, and coconut, topped with creamy cream cheese frosting.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) applesauce
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (200 g) grated carrots
- 1 cup (240 g) crushed pineapple, drained
- 1/2 cup (50 g) shredded sweetened coconut
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
- 1 pack (225 g / 8 oz) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan or two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the vegetable oil, applesauce, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using).
- Pour the batter evenly into the prepared pan(s).
- Bake for 40-45 minutes (for a 9×13-inch pan) or 30-35 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan(s) for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating until well combined.
- Stir in the vanilla extract and add milk, 1 tablespoon at a time, if needed for a spreadable consistency.
- Spread the cream cheese frosting evenly over the cooled cake.
- Decorate with additional shredded coconut or chopped nuts, if desired.
Notes
- Ensure the crushed pineapple is well-drained to avoid making the batter too wet.
- This cake can be made in advance and stored in the refrigerator for up to 3 days.
- For a more tropical flavor, you can also add crushed macadamia nuts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Hawaiian Carrot Pineapple Cake, dessert, tropical cake