Description
Sweet Hawaiian carrot pineapple cake blends tropical flavors with classic comfort. Moist layers of spiced carrots and juicy pineapple create a delightful dessert you’ll crave after one bite.
Ingredients
Scale
Cake Ingredients:
Main Dry Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Sweeteners and Wet Ingredients:
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- 3 large eggs
- 3/4 cup (180 ml) vegetable oil
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups (240 grams) grated carrots (about 3 medium carrots)
- 1 cup (240 ml) crushed pineapple, well drained
- 1/2 cup (60 grams) chopped walnuts (optional)
Cream Cheese Drizzle Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- 1/2 cup (60 grams) powdered sugar
- 2 tablespoons pineapple juice (from the drained pineapple)
- 1 teaspoon vanilla extract
- Milk (as needed for thinning)
Topping Ingredients:
- Pineapple chunks
- Fresh grated carrot
Instructions
- Prepare the baking environment by heating the oven to 350°F and preparing two round cake pans with parchment paper and grease.
- Sift together the dry ingredients including flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a spacious mixing bowl.
- Whisk the sugars, eggs, vegetable oil, and vanilla extract in a separate container until the mixture becomes smooth and well-integrated.
- Gently merge the wet and dry ingredient mixtures, stirring until just combined without overmixing to maintain the cake’s delicate texture.
- Incorporate the grated carrots, drained pineapple chunks, and chopped walnuts into the batter using a folding technique to distribute ingredients evenly.
- Distribute the cake batter equally between the prepared pans, ensuring smooth surface coverage.
- Bake the cakes for 25-30 minutes, checking doneness with a toothpick inserted into the center that should emerge clean.
- Allow the cakes to cool completely within the pans before transferring to a wire cooling rack.
- Prepare the cream cheese drizzle by beating the cream cheese until completely smooth and creamy.
- Blend powdered sugar, pineapple juice, and vanilla into the cream cheese, adjusting consistency with milk if necessary.
- Optional: Slice each cake layer horizontally to create a more elaborate multi-layered presentation.
- Apply the cream cheese glaze between layers and over the top of the cake, creating an elegant drizzle effect.
- Finish by garnishing with fresh pineapple chunks and additional grated carrot for visual appeal and texture contrast.
Notes
- Use room temperature ingredients for smoother mixing and better cake texture.
- Drain pineapple chunks thoroughly to prevent excess moisture in the cake batter.
- Toast walnuts lightly before adding to enhance their nutty flavor and provide extra crunch.
- Reduce sugar by substituting some with unsweetened applesauce for a healthier version.
- Replace wheat flour with a cup-for-cup gluten-free flour blend.
- Swap eggs with flax eggs and use dairy-free cream cheese alternative.
- Store cake in refrigerator for up to 5 days, covered to maintain moisture and freshness.
- For extra tropical flair, consider adding shredded coconut to the batter or as garnish.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg