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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake: A Flavorful Slice of Paradise

Experience the tropical delight of Hawaiian Carrot Pineapple Cake, combining sweet pineapple and tender carrots in a moist cake. A must-try treat!
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be substituted with a gluten-free flour blend for a GF option.
  • 2 cups Granulated Sugar No direct substitution suggested; brown sugar may alter texture.
  • 2 teaspoons Baking Soda Do not substitute, as it’s essential for the cake's lightness.
  • 1 teaspoon Salt Can use sea salt or kosher salt.
  • 1 teaspoon Ground Cinnamon May substitute with pumpkin pie spice for a different flavor profile.
  • 1/2 teaspoon Ground Nutmeg Can omit for those sensitive to nutmeg.
  • 1 cup Vegetable Oil Can be replaced with melted coconut oil or applesauce for a lighter option.
  • 3 large Eggs Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) can be used for a vegan choice.
  • 2 cups Finely Grated Carrots Can use fresh or pre-packaged shredded carrots.
  • 1 can Crushed Pineapple (well drained) Fresh pineapple can also be used if finely chopped and drained.
  • 2 teaspoons Vanilla Extract Synthetic vanilla extract can be used, but pure is recommended for best results.
For the Frosting
  • 8 oz Cream Cheese Vegan cream cheese can substitute for a dairy-free option.
  • 1/2 cup Unsalted Butter Use plant-based butter for dairy-free cake.
  • 3 cups Powdered Sugar Can also use coconut sugar for a less refined alternative.

Equipment

  • Mixing Bowl
  • whisk
  • spatula
  • Electric mixer
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking dish by generously greasing or lining it with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
  3. Add the vegetable oil and eggs to the dry mixture, and mix using a whisk or electric mixer until smooth and creamy.
  4. Gently fold in the grated carrots, crushed pineapple, and vanilla extract using a spatula.
  5. Pour the batter into the prepared baking dish and bake for 30-40 minutes until golden brown and a toothpick comes out clean.
  6. While the cake cools, beat together cream cheese and unsalted butter until smooth, then gradually add powdered sugar.
  7. Spread the cream cheese frosting evenly over the cooled cake, allowing it to cascade down the sides, and chill briefly before serving.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better texture. Thoroughly drain the pineapple to avoid excess moisture.

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