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Moist Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting

An Incredible Ultimate Recipe
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★★★★★

4.8 from 21 reviews

This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert featuring shredded carrots, crushed pineapple, and a hint of warm spices. Topped with a luscious cream cheese frosting, it’s the ultimate treat that combines tropical sweetness with classic carrot cake goodness.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup shredded carrots
  • 1 cup crushed pineapple, drained
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup chopped walnuts (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk (optional, for consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute all dry components.
  3. Prepare Wet Mixture: In a separate bowl, combine the granulated sugar, eggs, and vegetable oil; beat until the mixture is smooth and well blended.
  4. Combine Carrots and Pineapple: Add the shredded carrots and drained crushed pineapple into the wet mixture; stir gently to combine all ingredients evenly.
  5. Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing which can toughen the cake.
  6. Add Nuts: If using, fold in the chopped walnuts carefully to add texture and flavor to the batter.
  7. Pour into Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops for even baking.
  8. Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
  9. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely, preventing cracks.
  10. Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract; mix until fluffy. Add milk, a little at a time, if needed to reach desired consistency.
  11. Assemble the Cake: Once cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of cream cheese frosting on top, then place the second layer over it.
  12. Frost the Top and Sides: Finish frosting the top and sides of the cake to create a smooth and attractive finish. Chill if desired before serving.

Notes

  • Ensure pineapple is well drained to avoid soggy cake texture.
  • Do not overmix the batter to keep the cake light and tender.
  • Chilling the cake after frosting helps the frosting set for easier slicing.
  • Walnuts are optional but add a nice crunch; you can substitute with pecans if preferred.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Store cake in the refrigerator to keep the cream cheese frosting fresh.

Nutrition

Keywords: Hawaiian carrot cake, pineapple cake, carrot pineapple cake, cream cheese frosting, tropical carrot cake, moist carrot cake

Find it online: https://savorandsimmer.com/an-incredible-ultimate-recipe/