Hawaiian Pineapple Carrot Cream Cake 🍰🥕🍍
Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
3/4 cup granulated sugar
3/4 cup brown sugar, packed
3 large eggs
3/4 cup vegetable oil
1/2 cup plain Greek yogurt or sour cream
2 tsp vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
1/2 cup shredded sweetened coconut
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
1 tsp vanilla extract
1 tbsp pineapple juice (optional, for extra tropical flavor)
For Garnish (Optional):
Toasted coconut flakes
Chopped walnuts or pecans
Pineapple chunks
Directions:
For the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs together until light and fluffy. Slowly mix in the vegetable oil, Greek yogurt (or sour cream), and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the grated carrots, crushed pineapple, shredded coconut, and chopped nuts (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating until fully combined. Mix in the vanilla extract and pineapple juice, if using.
Assemble the Cake:
Place one cake layer on a serving plate and spread a generous amount of frosting on top.
Add the second layer and frost the top and sides of the cake evenly.
Garnish with toasted coconut flakes, chopped nuts, or pineapple chunks for a tropical touch.
To Serve:
13. Chill the cake in the refrigerator for 30 minutes before serving for cleaner slices and the best flavor.
Prep Time: 25 minutes | Baking Time: 35 minutes | Total Time: 1 hour
Kcal: 340 kcal per slice (approx.) | Servings: 12 slices
Tips:
Use fresh, ripe pineapple for the best flavor, or canned pineapple for convenience.
Toast the shredded coconut or nuts for added texture and flavor.
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