Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful treat combining grated carrots, crushed pineapple, and crunchy pecans, all spiced with cinnamon and nutmeg. Topped with a creamy cream cheese frosting, it’s a perfect dessert for celebrations or a delightful everyday indulgence.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 1 cup vegetable oil
- 3 cups grated carrots
- 1 cup crushed pineapple (drained slightly)
- 1 cup chopped pecans
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes do not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the four large eggs and vegetable oil together until the mixture is smooth and homogeneous. Then gently stir in the grated carrots, slightly drained crushed pineapple, and chopped pecans.
- Mix Batter: Gradually add the wet mixture into the bowl with dry ingredients, folding it in carefully until a uniform batter is formed without overmixing.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are done.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them onto wire racks to cool completely to room temperature.
- Prepare Frosting: In a medium-sized bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract while continuing to beat until the frosting is light and fluffy.
- Assemble and Frost: Place one cake layer on your serving plate and spread a generous amount of frosting on top. Stack the second cake layer on top, then spread frosting evenly over the top and sides of the cake. Optionally decorate the cake with extra pecans and pineapple chunks for garnish.
Notes
- Ensure the pineapple is drained properly to avoid making the cake too moist.
- You can toast the pecans lightly for added flavor before mixing into the batter.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Store the cake in the refrigerator due to the cream cheese frosting, and consume within 3-4 days for best freshness.
- This cake can be made a day ahead; keep it covered in the refrigerator and bring to room temperature before serving.
