Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting
There’s something undeniably delightful about Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting. This tropical treat marries the sweetness of crushed pineapple with the earthiness of grated carrots, creating a moist, flavorful cake that truly dances on the palate. From family gatherings to celebratory occasions, this cake shines as a centerpiece dessert that brings a taste of aloha to any table. It’s also a delicious way to sneak some extra nutrients into your day—though we wouldn’t blame you for indulging just for the sake of its scrumptiousness!
What makes this recipe special
You might be wondering what makes this delightful cake stand out. Here’s why you’ll love it: it’s a quick and easy recipe that captures the essence of tropical flavors. The combination of fresh carrots, sweet pineapple, and a hint of coconut creates a beautiful harmony, all topped off with luscious cream cheese frosting. This cake is perfect for various occasions, whether it’s a summer potluck, a birthday celebration, or simply a sweet treat after a weeknight dinner.
"This cake has become a family favorite! It’s moist, flavorful, and the frosting is the cherry on top. Definitely a crowd-pleaser!" – A Satisfied Baker
Preparing Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting
Making Hawaiian Carrot Pineapple Cake is an enjoyable adventure that anyone can undertake. This recipe breaks down into easy steps, allowing even novice bakers to create something impressive. You’ll start with the dry ingredients, then mix your wet ingredients, and finally unite the two. Don’t forget to fold in your vibrant mix-ins—grated carrots, pineapple, coconut, and nuts—before pouring the batter into your baking pan. Once you’ve baked your cake and let it cool, you’ll whip up a rich cream cheese frosting to slather on top. Trust me, this cake is worth every step!
What you’ll need
Gather these items to create your delicious cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped macadamia nuts or walnuts
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Feel free to swap out macadamia nuts for walnuts based on your preference!
