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–+ servings
Hawaiian Carrot Pineapple Cake

Tropical Hawaiian Carrot Pineapple Cake You'll Love

Indulge in the Hawaiian Carrot Pineapple Cake, a delightful dessert combining carrots and pineapple, perfect for summer celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Hawaiian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with a gluten-free flour blend for a gluten-free option.
  • 1 cup Granulated Sugar coconut sugar could be used for an alternative flavor.
  • 1 teaspoon Baking Soda acts as a leavening agent.
  • 1 teaspoon Salt essential; do not omit.
  • 1 teaspoon Ground Cinnamon nutmeg can be used as a substitute.
  • ½ teaspoon Ground Nutmeg omit if unavailable.
  • 1 cup Vegetable Oil melted coconut oil can enhance the flavor.
  • 4 large Eggs no viable substitute without affecting texture.
  • 2 cups Finely Grated Carrots zucchini can also be used.
  • 1 cup Crushed Pineapple (well-drained) fresh pineapple can also be used.
  • 1 teaspoon Vanilla Extract may swap for almond extract.
For the Frosting
  • 8 oz Cream Cheese (softened) can use non-dairy cream cheese for dairy-free.
  • ½ cup Unsalted Butter (softened) substitute with dairy-free spread if needed.
  • 2 cups Powdered Sugar no substitutes recommended.

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking pans
  • Wire rack

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and grease your baking dish or round cake pans.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
  3. Incorporate the vegetable oil and eggs into the dry mixture, whisk until smooth and completely blended.
  4. Gently fold in the grated carrots, crushed pineapple, and vanilla extract.
  5. Pour the batter into your prepared baking pans and bake for 30 to 40 minutes.
  6. Once baked, allow the cake to cool in the pans for about 10 minutes before transferring to a wire rack.
  7. Prepare the frosting by beating the softened cream cheese and unsalted butter until smooth and fluffy.
  8. Gradually mix in the powdered sugar until fully incorporated and fluffy.
  9. Frost the cooled cake generously with the cream cheese frosting.
  10. Slice and serve immediately, optionally garnished with toasted coconut or chopped pecans.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 8gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 2000IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Drain the pineapple well to avoid excess moisture.

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