Hawaiian Carrot Pineapple Cake
A moist and tender carrot cake infused with crushed pineapple and warm spices, topped with a silky cream cheese frosting.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger Optional for extra spice
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar Packed
- 4 large eggs Room temperature
- 2 tsp vanilla extract
- 3 cups fresh grated carrots
- 1 can crushed pineapple Drained well
- 1/2 cup walnuts or pecans Optional, toasted
For the cream cheese frosting
- 8 oz full-fat cream cheese Block style, soft
- 1/2 cup unsalted butter Softened to room temperature
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1/4 tsp salt To balance sweetness
Instructions
Preparation
- Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper circles, then grease again over the parchment.
- In one bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix together the wet ingredients: oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet mixture in two additions, stirring gently after each addition. Do not overmix.
- Fold in the grated carrots and drained crushed pineapple until evenly distributed.
Baking
- Divide the batter evenly between the prepared pans. Tap each pan gently on the counter to release air bubbles.
- Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
- Beat the softened cream cheese and butter together until completely smooth. Add powdered sugar slowly, mixing after each addition.
- Add vanilla and salt, then beat on medium speed until the frosting is light and fluffy.
Assembly
- Place one cake layer on your serving plate and frost the top with about one cup of cream cheese frosting.
- Add the second layer on top, then apply a thin layer of frosting around the entire cake to trap any loose crumbs.
- Refrigerate the cake for 15 minutes to let the crumb coat set, then finish frosting the top and sides with the remaining frosting.
Notes
This cake needs to be refrigerated because of the cream cheese frosting. Store it in an airtight container. For variations, consider adding raisins or using unsweetened applesauce instead of pineapple.