Description
Indulge in a taste of the tropics with this Hawaiian Pineapple Carrot Cream Cake. Moist carrot cake studded with pineapple, coconut, and walnuts, topped with a luscious cream cheese frosting – a delightful dessert for any occasion.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 1/4 cup crushed pineapple with juice
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, beat sugars, eggs, oil, pineapple, and vanilla until smooth.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, stir until combined.
- Add mix-ins: Fold in carrots, coconut, and walnuts. Pour batter into pan.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean. Cool completely.
- Make frosting: Beat cream cheese and butter, add sugar and vanilla, beat until fluffy. Spread on cake.
Notes
- For a layered version, bake in two 9-inch round pans and adjust bake time to 25–30 minutes.
- Best served chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Hawaiian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 33g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
