Description: A moist and flavorful cake that combines the earthy sweetness of carrots with the tropical tang of pineapple, topped with a creamy, dreamy cream cheese frosting. This cake is perfect for celebrations, potlucks, or simply a delightful treat to brighten your day.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained well
- ½ cup chopped walnuts or pecans (optional)
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pineapple chunks and shredded carrots, for garnish (optional)
Preparation:
The preparation process is straightforward, focusing on ensuring that all ingredients are ready to be combined and that the baking pan is properly prepared to prevent sticking. Grating the carrots evenly and draining the pineapple thoroughly are crucial for the cake’s texture.
Step 1: Preheat your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when the cake batter is ready, leading to even baking. Grease and flour a 9×13 inch baking pan. This prevents the cake from sticking to the pan, ensuring easy removal and clean slices. Use baking spray with flour already included for a more convenient method.
Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisking ensures that these dry ingredients are evenly distributed, which is essential for the cake to rise properly and have a consistent texture. The cinnamon adds a warm, comforting flavor that complements the carrots and pineapple.
Step 3: In a large bowl, beat together the granulated sugar, large eggs, vegetable oil, and vanilla extract using an electric mixer (or by hand) until the mixture is smooth and well combined. Beating the sugar and eggs incorporates air into the mixture, contributing to a light and fluffy cake. The vanilla extract enhances the overall flavor profile.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake. Mix until the flour streaks disappear, but no longer.
Step 5: Fold in the grated carrots, well-drained crushed pineapple, and chopped walnuts or pecans (if using) into the batter. Folding gently ensures that these ingredients are evenly distributed without deflating the batter. The carrots provide moisture and a subtle sweetness, while the pineapple adds a tropical tang. Nuts contribute a pleasant crunch and nutty flavor.
Step 6: Pour the cake batter evenly into the prepared 9×13 inch baking pan. Spread the batter to ensure it reaches all corners of the pan for even baking.
Step 7: Bake in the preheated oven for approximately 35–40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean with just a few moist crumbs attached. Baking time may vary depending on your oven, so start checking the cake around 35 minutes.
Step 8: Once the cake is baked, remove it from the oven and place it on a wire rack to cool completely before frosting. Cooling the cake thoroughly is important to prevent the frosting from melting and sliding off.
Step 9: While the cake is cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and softened unsalted butter together using an electric mixer until the mixture is light, fluffy, and creamy. Ensure that the cream cheese and butter are at room temperature to prevent lumps from forming in the frosting.
Step 10: Gradually add the sifted powdered sugar to the cream cheese and butter mixture, beating on low speed until it is fully incorporated. Sifting the powdered sugar helps to prevent lumps and ensures a smooth frosting.
Step 11: Add the vanilla extract to the frosting and beat until everything is well combined.
Step 12: Once the cake has cooled completely, generously spread the cream cheese frosting evenly over the top of the cake.
Step 13: Decorate the frosted cake with pineapple chunks and shredded carrots, if desired, for an extra touch of visual appeal and flavor.
Step 14: Slice the cake into squares and serve. Refrigerate any leftover cake to maintain its freshness and prevent the frosting from melting.
Why you will love this recipe:
This Hawaiian Carrot Pineapple Cake is a delightful twist on the classic carrot cake. The addition of crushed pineapple infuses the cake with a bright, tropical flavor that perfectly complements the earthy sweetness of the carrots. The moist texture and the creamy cream cheese frosting make it an irresistible treat. It’s easy to make, perfect for sharing, and guaranteed to be a crowd-pleaser at any gathering. The subtle hint of cinnamon adds a warm, comforting note, making it an ideal dessert for any season. Moreover, the option to add walnuts or pecans introduces a satisfying crunch that elevates the overall texture of the cake.
Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with a scoop of vanilla ice cream for an extra indulgent treat.
- Enjoy with a cup of hot coffee or tea.
- Perfect for potlucks, birthdays, or any special occasion.
- Garnish individual slices with a sprig of mint for added freshness.
Tips:
- Make sure your cream cheese and butter are at room temperature for the smoothest frosting.
- Drain the crushed pineapple well to prevent a soggy cake.
- Don’t overmix the batter to avoid a tough cake.
- Use fresh, high-quality carrots for the best flavor.
- Toast the walnuts or pecans for enhanced flavor and crunch.
- For a richer flavor, use brown sugar instead of granulated sugar in the cake batter.
- You can add shredded coconut to the batter for an even more tropical flavor.
- To prevent the cake from browning too quickly, tent it with foil during the last 10-15 minutes of baking.
- Store leftover cake in the refrigerator to maintain its freshness.
Prep Time: 20 minutes Cook Time: 35-40 minutes Total Time: Approximately 1 hour (plus cooling time)
Nutritional Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 450-550 per slice (depending on size and frosting thickness)
- Protein: 5-7 grams per slice
- Sodium: 200-300mg per slice
Conclusion:
This Hawaiian Carrot Pineapple Cake is a delicious and easy-to-make dessert that is sure to impress. With its moist texture, tropical flavors, and creamy frosting, it’s the perfect cake for any occasion. Whether you’re celebrating a special event or simply craving a sweet treat, this cake is a guaranteed crowd-pleaser. The combination of carrots and pineapple creates a unique flavor profile that is both comforting and refreshing. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will transport you to the sunny shores of Hawaii.
Questions and Answers about this recipe:
- Can I substitute the walnuts or pecans with another type of nut?
- Yes, absolutely! Feel free to substitute the walnuts or pecans with other types of nuts such as macadamia nuts, slivered almonds, or even toasted coconut flakes for a different texture and flavor profile. Just ensure they are chopped into small pieces for even distribution in the batter.
- What can I do if I don’t have all-purpose flour on hand?
- If you don’t have all-purpose flour, you can use a gluten-free all-purpose flour blend. Make sure it’s a blend designed for baking and that contains xanthan gum (or add it separately). You can also use cake flour, but be aware it may alter the texture slightly, making it more delicate.
- How can I make the cake even moister?
- To enhance the moisture of the cake, you can add a ¼ cup of unsweetened applesauce or a tablespoon of sour cream to the batter. Also, ensure you’re not overbaking the cake, as overbaking can dry it out. Check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs attached.
- Can I make this cake ahead of time?
- Yes, you can absolutely make this cake ahead of time. Bake the cake layers and let them cool completely. Wrap them tightly in plastic wrap and store them at room temperature for up to two days or in the refrigerator for up to five days. You can also freeze the unfrosted cake layers for up to three months. When ready to serve, thaw the cake layers, make the frosting, and assemble the cake.
- Is there a way to make the cream cheese frosting less sweet?
- Yes, you can reduce the amount of powdered sugar in the frosting or add a pinch of salt to balance the sweetness. You can also incorporate a tablespoon or two of lemon juice or zest to add a tangy flavor that cuts through the sweetness. Start with small adjustments and taste as you go to achieve your desired level of sweetness.
