Hawaiian Pineapple Carrot Cake

recip


    This Hawaiian Pineapple Carrot Cake is a tropical twist on the classic carrot cake, combining the natural sweetness of fresh pineapple and shredded carrots with warm spices like cinnamon and nutmeg. Moist, flavorful, and topped with a luscious cream cheese frosting, this cake is a celebration of vibrant flavors and textures. Perfect for birthdays, potlucks, or any occasion that calls for a show-stopping dessert, this recipe is sure to become a family favorite. Let’s bake up this tropical treat!

    Why You’ll Love This Recipe

    • Tropical Flair: The addition of juicy pineapple adds brightness and moisture to the cake.
    • Moist and Flavorful: Shredded carrots and crushed pineapple create a soft, tender crumb.
    • Spiced Perfection: Warm spices like cinnamon and nutmeg complement the sweetness of the fruit.
    • Versatile: Serve as a cake, cupcakes, or even a loaf for a simpler presentation.

    Ingredients You’ll Need

    For the Cake:

    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1 1/2 cups granulated sugar
    • 1 cup packed brown sugar
    • 3 large eggs
    • 1 cup vegetable oil (or melted coconut oil)
    • 2 tsp pure vanilla extract
    • 2 cups grated carrots (about 3–4 medium carrots)
    • 1 cup crushed pineapple, drained (reserve juice for optional use in frosting)
    • 1/2 cup chopped walnuts or pecans (optional, for added crunch)

    For the Cream Cheese Frosting:

    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 3–4 cups powdered sugar
    • 1 tsp pure vanilla extract
    • 1–2 tbsp reserved pineapple juice (optional, for a tropical tang)

    Optional Garnishes:

    • Toasted coconut flakes
    • Extra chopped nuts
    • Pineapple slices or wedges

    Step-by-Step Instructions

    1. Preheat and Prep

    1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

    2. Mix the Wet Ingredients

    1. In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat with a hand mixer or whisk until smooth and well combined.
    2. Stir in the grated carrots and drained crushed pineapple until evenly distributed.

    3. Combine Dry and Wet Ingredients

    1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
    2. Fold in the chopped nuts (if using) for added texture.

    4. Bake the Cake

    1. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
    2. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
    3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

    5. Make the Cream Cheese Frosting

    1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
    2. Gradually add the powdered sugar, 1 cup at a time, beating on low speed to avoid a sugar cloud. Increase the speed and mix until light and fluffy.


 

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