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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake: A Tropical Delight Awaits

This Hawaiian Carrot Pineapple Cake merges tropical flavors with a classic treat, offering a moist, gluten-free optional dessert ideal for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free blend for gluten-free option.
  • 1.5 cups Granulated Sugar No substitutions recommended for desired results.
  • 1 teaspoon Baking Soda Ensure it's fresh for proper leavening.
  • 1 teaspoon Baking Powder Ensure it's fresh for proper leavening.
  • 1 teaspoon Ground Cinnamon Can be substituted with nutmeg for a different flavor.
  • 1 teaspoon Salt Enhances flavor balance in the cake.
  • 1 cup Vegetable Oil Can be swapped with melted coconut oil for tropical flavor.
  • 3 Large Eggs Binds ingredients and provides moisture.
  • 2 cups Grated Carrots Freshly grated is best for flavor.
  • 1 cup Crushed Pineapple Ensure it's well-drained to avoid a soggy batter.
  • 1 cup Shredded Coconut Toasting before use enhances richness.
  • 0.5 cup Chopped Walnuts Optional; omit for a nut-free version.
For Cream Cheese Frosting
  • 8 ounces Cream Cheese Softened for easy mixing.
  • 0.5 cup Unsalted Butter Softened for easy mixing.
  • 4 cups Powdered Sugar Adjust based on sweetness preference.
  • 1 teaspoon Vanilla Extract Can be replaced with almond extract for a twist.

Equipment

  • mixing bowls
  • Whisk
  • Spatula
  • cake pans
  • Oven
  • Cooling Rack

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting them with flour.
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, blend vegetable oil and eggs, then mix in grated carrots, crushed pineapple, shredded coconut, and walnuts.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. Divide the batter between the two prepared cake pans and smooth the tops.
  6. Bake for 25 to 30 minutes, or until golden brown and a toothpick comes out clean.
  7. Remove from oven and cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract until fluffy.
  9. Once cool, frost the top of one cake layer, stack the second layer, and frost top and sides. Garnish as desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 1200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure crushed pineapple is well-drained, and use freshly grated carrots for best results. Allow the cake to cool completely before frosting to avoid melting.

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