Hawaiian Carrot Pineapple Cake
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Recipe details
- Author: tinsuf
- Cuisine: American / Tropical
- Category: Dessert — Cake
- Keywords: carrot cake, pineapple cake, Hawaiian carrot cake, cream cheese frosting, tropical cake
- Prep time:
- Cook time:
- Total time:
- Yield: Approximately 12 servings (9×13-inch pan)
Introduction
a natural sweetness from carrots and crushed pineapple, and a lightly tangy cream cheese frosting that ties the whole dessert together.
It’s the kind of cake that travels well to potlucks, keeps beautifully in the refrigerator, and shows up consistently moist when made
the day before — which makes it a practical choice for busy bakers and entertainers alike.
The recipe below favors accessibility and reliable technique, inspired by down-to-earth recipe development that fans of tinsuf often
appreciate: straightforward ingredients, clear timing, and a few small secrets (use oil, keep the carrots freshly grated, and do not
overmix) that dramatically improve the final result.
Ingredients
For the Cake
- 2 cups (250 g) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon fine salt
- ¾ cup (180 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) packed brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (about 220 g) grated carrots (freshly grated)
- 1 cup (240 g) crushed pineapple with juice (canned is fine)
- ½ cup (40 g) shredded sweetened coconut
- ½ cup (60 g) chopped pecans or walnuts (optional)
For the Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered (confectioners’) sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice (from the crushed pineapple)
Equipment
- 9×13-inch (23×33 cm) baking pan, greased and lined
- Mixing bowls
- Electric mixer or whisk
- Box grater or food processor for carrots
- Measuring cups and spoons, or digital scale
- Rubber spatula
Step-by-step instructions
