Hawaiian Carrot Pineapple Cake 🍍🥕


  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3–4 cups powdered sugar (adjust for sweetness)
  • 1 teaspoon pure vanilla extract
  • Optional: 1–2 tablespoons reserved pineapple juice (for a tropical twist)

Optional Garnishes:

  • Toasted coconut flakes
  • Chopped nuts
  • Pineapple slices

Step-by-Step Instructions

1. Preheat the Oven

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy cleanup.

2. Prepare the Dry Ingredients

  1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Set aside.

3. Make the Batter

  1. In a large mixing bowl, whisk together the sugar, vegetable oil (or butter), eggs, and vanilla extract until smooth and well combined.
  2. Gradually fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
  3. Stir in the grated carrots, crushed pineapple (drained), and optional nuts until evenly distributed.

4. Bake

  1. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  2. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but no wet batter).
  3. Remove from the oven and let the cake cool completely in the pan on a wire rack before frosting.

5. Make the Frosting

  1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated.
  3. Mix in the vanilla extract and optional pineapple juice (if using) until the frosting is light and fluffy.

6. Assemble and Decorate

  1. Spread the cream cheese frosting evenly over the cooled cake using a spatula.
  2. Optional: Sprinkle toasted coconut flakes, chopped nuts, or garnish with pineapple slices for a tropical touch.

7. Serve and Enjoy

  1. Slice the cake and enjoy every bite of this moist, tropical, and indulgent Hawaiian Carrot Pineapple Cake!
  2. Perfect as a standalone dessert or paired with a cup of coffee, tea, or a glass of cold milk.
  3. Store leftovers in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

Tips for Success

  • Use Fresh Ingredients: Freshly grated carrots and high-quality pineapple make a noticeable difference in flavor and texture.
  • Drain Pineapple Well: Excess moisture from the pineapple can affect the cake’s texture, so be sure to drain it thoroughly.
  • Add Mix-Ins: Stir in shredded coconut, raisins, or diced crystallized ginger for added flair.
  • Freeze for Later: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

Why This Recipe Works

This Hawaiian Carrot Pineapple Cake combines the moist, spiced goodness of carrot cake with the tropical sweetness of pineapple into a dessert that’s both satisfying and indulgent. The creamy cream cheese frosting adds a rich, tangy contrast, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone treat or customized with your favorite mix-ins, this recipe delivers big on taste and simplicity without requiring advanced baking skills.

Conclusion: A Dessert Everyone Will Love

Whether you’re craving something moist and tropical, looking for a way to elevate your baking game, or simply want to enjoy a homemade treat, this Hawaiian Carrot Pineapple Cake is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this cake might just inspire others to try it too! 🍴✨


 

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