Hawaiian Carrot Pineapple Cake

🍰 Hawaiian Carrot Pineapple Cake

Description

This Hawaiian Carrot Pineapple Cake is a moist, tropical twist on the classic carrot cake. Bursting with the natural sweetness of crushed pineapple and shredded carrots, this cake is incredibly soft, flavorful, and perfect for celebrations or as a comforting treat. It’s topped with a rich and tangy cream cheese frosting that balances the tropical sweetness.

🧁 Servings

12 slices (9×13-inch cake or two 9-inch round layers)

📝 Ingredients For Hawaiian Carrot Pineapple Cake

For the Cake:

• 2 cups all-purpose flour
• 2 cups shredded carrots (about 4 medium carrots)
• 1 cup crushed pineapple (drained, reserve juice if needed)
• 1 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup vegetable oil (or melted coconut oil)
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup shredded coconut (optional)

For Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• 1/2 cup (1 stick) unsalted butter (softened)
• 3 cups powdered sugar (sifted)
• 1 tsp vanilla extract
• 1–2 tbsp milk or reserved pineapple juice (for consistency)

👨‍🍳 Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat together the eggs, oil, sugars, and vanilla until well combined.
4. Fold in the carrots, pineapple, nuts, and coconut (if using).
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Pour batter into the prepared pan(s) and bake for 35–40 minutes, or until a toothpick inserted comes out clean.
7. Let cool completely in the pan on a wire rack.

Make the Frosting:

1. In a mixing bowl, beat the cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until creamy.
3. Add vanilla and milk/pineapple juice as needed for a smooth, spreadable consistency.
4. Once the cake is fully cool, spread frosting evenly. Garnish with chopped nuts or coconut, if desired.

💡 Notes & Tips

• Don’t overmix the batter once the flour is added; it keeps the cake tender.
• For extra pineapple flavor, replace some of the liquid in the frosting with reserved pineapple juice.
• This cake is very moist—store in the fridge for up to 5 days.
• Can be made into cupcakes (bake ~20-22 mins).
• Great for freezing: freeze unfrosted cake layers wrapped tightly in plastic and foil.

🥕 Nutritional Information (Per Serving — 1 slice)

Nutrient	Amount
Calories	~420 kcal
Carbohydrates	50g
Sugars	35g
Protein	5g
Fat	22g
Saturated Fat	8g
Fiber	2g
Sodium	270mg

(Values are approximate; based on standard ingredients.)

🌿 Health Benefits

• Carrots: Rich in beta-carotene and fiber; support eye and skin health.
• Pineapple: Contains bromelain and vitamin C; aids digestion and boosts immunity.
• Nuts & Coconut: Offer healthy fats and protein (optional add-ins).
• Cream Cheese: Adds calcium but should be consumed in moderation.
• ❓ Q&A

Q: Can I make this gluten-free?
A: Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Q: Can I reduce the sugar?
A: Yes, you can reduce total sugar by about 25% without significantly altering the texture. Try using unsweetened applesauce for part of the sugar as well.

Q: Can I make it vegan?
A: Yes! Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), vegan cream cheese, and plant-based milk/oil.

Q: Can I add raisins?
A: Absolutely! Add up to 1/2 cup of raisins soaked in warm water for 10 minutes for added sweetness and texture.

Q: How do I make it as a layer cake?
A: Divide batter evenly between two greased and floured 9-inch round pans. Bake 30–35 mins.