Description
If you love classic carrot cake, but want a tropical twist, this Hawaiian Pineapple Carrot Cream Cake is the perfect dessert for you! This cake combines the rich flavors of fresh carrots, crushed pineapple, and warm spices, all wrapped in a moist, tender crumb topped with luscious cream cheese frosting.
Whether you’re making it for a special occasion, family gathering, or just a weekend treat, this pineapple-infused carrot cake is bound to impress. Let’s dive in and create the best homemade carrot cake ever!
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup vegetable oil
4 large eggs
3 cups grated carrots
1 cup crushed pineapple, drained
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
½ cup crushed pineapple (optional, for extra tropical flavor)
Want a healthier version? Swap sugar for coconut sugar and use gluten-free flour instead of all-purpose flour!
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Add vegetable oil and eggs, mixing until smooth.
Fold in grated carrots, crushed pineapple, vanilla extract, and walnuts (if using).
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
In a bowl, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, continuing to beat until fluffy.
Mix in vanilla extract and optional crushed pineapple.
Place one cake layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer over the first and frost the entire cake.
Garnish with toasted coconut flakes, chopped walnuts, or extra crushed pineapple.
Pro Tip: For a more tropical look, decorate with pineapple slices and shredded coconut!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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Use Freshly Grated Carrots – Pre-shredded store-bought carrots can be dry.
Drain the Pineapple Well – Too much liquid can make the cake dense.
Room Temperature Ingredients – This helps the batter mix evenly for a fluffy cake.
Let the Cake Cool Completely – Frosting a warm cake will cause the frosting to melt!
Want Extra Flavor? – Add ½ teaspoon of orange zest for a citrusy kick!