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Hawaiian Carrot Pineapple Cake
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Nothing beats the moist, tropical flavors of a Hawaiian Carrot Pineapple Cake! This delightful dessert combines sweet carrots, juicy pineapple, and warm spices to create a cake that’s both rich and refreshing. Whether you’re baking for a special occasion or just craving something indulgent, this island-inspired treat is sure to impress.
Why You’ll Love This Cake
- Super moist and fluffy texture
- Natural sweetness from carrots and pineapple
- No butter – uses oil for an ultra-soft crumb
- Creamy cream cheese frosting that pairs perfectly with the tropical flavors
The Secret to a Moist Cake
A key ingredient that makes this cake incredibly moist is pineapple juice. The acidity helps break down the flour’s proteins, creating a tender crumb. According to King Arthur Baking, using fruit juices in cakes enhances both texture and flavor.
Another secret? Oil instead of butter! Butter adds richness, but oil makes the cake softer and keeps it fresh longer. Learn more about the science of baking with oil from Serious Eats.
Ingredients You’ll Need
For the Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (with juice)
- ½ cup shredded coconut
- ½ cup chopped pecans or walnuts (optional)
For the Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice
Step-by-Step Instructions
1️⃣ Prepare the Batter
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat oil, sugars, eggs, and vanilla until smooth.
- Gradually add the dry ingredients, mixing until just combined.
- Fold in carrots, pineapple, coconut, and nuts.
2️⃣ Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
3️⃣ Make the Frosting
- Beat cream cheese and butter until fluffy.
- Add powdered sugar, vanilla, and pineapple juice. Mix until smooth.
4️⃣ Frost and Serve
- Spread the frosting evenly over the cooled cake.
- Garnish with extra chopped nuts or toasted coconut for added crunch.
- Slice, serve, and enjoy!
Tips for the Best Cake
✔️ Use fresh carrots – Pre-shredded carrots lack moisture. ✔️ Don’t overmix – Stir just until combined to avoid a dense cake. ✔️ Let the cake cool – Frosting a warm cake can make it runny. ✔️ Store properly – Keep in an airtight container in the fridge for up to 5 days.
FAQs
Can I make this cake ahead of time?
Yes! Bake the cake and store it unfrosted for up to 2 days. Frost before serving.
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to use the juice for moisture.
Is this cake freezer-friendly?
Yes! Wrap unfrosted cake layers tightly and freeze for up to 3 months.
Can I make cupcakes instead?
Yes! Bake at 350°F for 18-22 minutes for perfectly moist cupcakes.
Final Thoughts
This Hawaiian Carrot Pineapple Cake is the perfect mix of warm spices and tropical sweetness. Whether for birthdays, gatherings, or just because – it’s a must-try dessert!
For more details, visit the full recipe