Hawaiian Carrot Pineapple Cake (Print-Friendly Version)
Moist, tropical cake loaded with carrots, pineapple and coconut, topped with creamy cream cheese frosting for a delightful treat.
# Ingredients:
→ For the cake
01 -
250 g all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon ground nutmeg
06 -
1/2 teaspoon salt
07 -
120 ml vegetable oil
08 -
120 ml applesauce
09 -
200 g granulated sugar
10 -
100 g packed brown sugar
11 -
3 large eggs
12 -
1 teaspoon vanilla extract
13 -
200 g grated carrots
14 -
240 g crushed pineapple, drained
15 -
50 g shredded sweetened coconut
16 -
60 g chopped walnuts or pecans (optional)
→ For the cream cheese frosting
17 -
225 g cream cheese, softened
18 -
115 g unsalted butter, softened
19 -
360 g powdered sugar, sifted
20 -
1 teaspoon vanilla extract
21 -
1–2 tablespoons milk (optional, for consistency)
# Steps:
01 -
Preheat oven to 175°C. Grease and flour a 23×33 cm baking pan or two 20 cm round cake pans. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, beat vegetable oil, applesauce, granulated sugar, and brown sugar until smooth. Mix in eggs, one at a time, and add vanilla extract. Gradually fold in dry ingredients, then add grated carrots, crushed pineapple, shredded coconut, and nuts (if using).
02 -
Pour batter evenly into prepared pan(s). Bake for 40-45 minutes for a 23×33 cm pan, or 30-35 minutes for round pans, until a toothpick inserted into the center comes out clean. Let cool in pan(s) for 10 minutes, then transfer to a wire rack to cool completely.
03 -
In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time, beating until fully combined. Stir in vanilla extract and add milk, 1 tablespoon at a time, for desired consistency.
04 -
Spread cream cheese frosting evenly over cooled cake. Decorate with shredded coconut or chopped nuts, if desired.
# Notes & Tips:
01 -
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
02 -
Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
03 -
Add raisins, dried pineapple pieces, or a touch of ginger for extra flavor.