Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert featuring grated carrots, crushed pineapple, and chopped pecans, spiced with cinnamon and nutmeg. Topped with a rich homemade cream cheese frosting, it’s a tropical twist on a classic carrot cake perfect for any celebration.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 1 cup vegetable oil
- 3 cups grated carrots
- 1 cup crushed pineapple, drained slightly
- 1 cup chopped pecans
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and ground nutmeg until evenly combined.
- Beat Wet Ingredients: In a separate bowl, beat the eggs with vegetable oil until smooth. Then stir in the grated carrots, crushed pineapple (drained slightly), and chopped pecans to the wet mixture.
- Combine Batter: Gradually add the wet mixture to the dry ingredients, mixing just until combined to avoid overmixing which can make the cake dense.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
- Assemble Cake: Frost the top of one cake layer, then gently place the second layer on top. Cover the top and sides of the assembled cake with the remaining frosting. Decorate with extra chopped pecans and pineapple chunks as desired.
Notes
- Ensure the crushed pineapple is drained slightly to avoid a soggy cake.
- Allow cakes to cool completely before frosting to prevent melting and sliding of the frosting.
- Chilling the cake for 30 minutes before slicing can help achieve cleaner cuts.
- Store leftovers covered in the refrigerator for up to 4 days.
- Optionally toast pecans before adding for an extra nutty flavor.
