Hawaiian Carrot Pineapple Cake
Bring a taste of the tropics to your table with this moist and flavorful Hawaiian Carrot Pineapple Cake! Bursting with fresh carrots, crushed pineapple, and warm spices, this cake is topped with a rich cream cheese frosting and sprinkled with shredded coconut for a delightful finish. Perfect for any occasion or as a sweet tropical treat!
Ingredients:
• For the Cake:
o 2 cups all-purpose flour
o 1 1/2 tsp baking soda
o 1 tsp baking powder
o 1/2 tsp salt
o 1 1/2 tsp ground cinnamon
o 1/2 tsp ground nutmeg
o 1/2 cup vegetable oil
o 1/2 cup unsweetened applesauce
o 1 cup granulated sugar
o 1/2 cup packed light brown sugar
o 4 large eggs
o 1 tsp vanilla extract
o 2 cups finely grated carrots
o 1 cup crushed pineapple, drained
o 1/2 cup sweetened shredded coconut (optional)
o 1/2 cup chopped walnuts or pecans (optional)
• For the Cream Cheese Frosting:
o 8 oz cream cheese, softened
o 1/2 cup unsalted butter, softened
o 3 cups powdered sugar
o 1 tsp vanilla extract
o 1/4 cup sweetened shredded coconut (for topping, optional)
o Chopped nuts or pineapple chunks (for garnish, optional)
Directions:
1. Preheat the Oven and Prepare the Pan:
o Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
o In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.
3. Prepare the Wet Ingredients:
o In another large bowl, whisk together the vegetable oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
4. Combine Wet and Dry Ingredients:
o Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
o Gently fold in the grated carrots, drained crushed pineapple, shredded coconut (if using), and chopped nuts (if using) until evenly distributed.
5. Bake the Cake:
o Pour the batter into the prepared baking dish and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
o Remove from the oven and let the cake cool completely in the pan on a wire rack.
6. Make the Cream Cheese Frosting:
o In a large bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth.
o Gradually add the powdered sugar, beating until light and fluffy. Mix in the vanilla extract.
7. Frost the Cake:
o Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Sprinkle with additional shredded coconut and garnish with chopped nuts or pineapple chunks, if desired.
8. Serve and Enjoy:
o Slice into squares and serve this moist, flavorful, and tropical-inspired carrot pineapple cake. Enjoy with a cup of tea or coffee!
Prep Time: 20 mins | Cooking Time: 40 mins | Total Time: 1 hr | Servings: 12 | Calories: 420 kcal per serving
