Description
Hawaiian carrot pineapple cake brings tropical paradise right onto dessert plates, blending sweet island flavors with classic comfort. Creamy cream cheese frosting and caramelized nuts complete this irresistible treat that sweeps you into a delicious culinary escape.
Ingredients
Scale
Major Ingredients:
- 2 cups (250 g) all-purpose flour
- 3 large eggs
- 2 cups (200 g) grated carrots
- 1 cup (240 g) crushed pineapple, drained
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
Liquid and Fat Ingredients:
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) applesauce
- 1 teaspoon vanilla extract
Spices, Leavening, and Additional Mix-ins:
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (50 g) shredded sweetened coconut
- ½ cup (60 g) chopped walnuts or pecans (optional)
Cream Cheese Frosting Ingredients:
- 1 pack (225 g / 8 ounces) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 12 tablespoons milk (optional, for consistency)
Instructions
- Prepare the oven environment by warming it to 350F (175C) and preparing a 9×13-inch baking vessel or two 8-inch round cake molds with gentle greasing and flour dusting.
- Construct the dry mixture by combining flour, rising agents, warming spices, and salt in a medium mixing bowl, then reserve to the side.
- Create a smooth wet foundation in a large bowl by whisking together vegetable oil, applesauce, and both sugar varieties until thoroughly integrated.
- Incorporate eggs individually, ensuring complete blending after each addition, then introduce vanilla extract for enhanced flavor complexity.
- Gradually marry the dry ingredients into the wet mixture, stirring minimally to maintain a delicate texture.
- Gently fold tropical and earthy elements including grated carrots, crushed pineapple, shredded coconut, and optional nuts into the batter.
- Distribute the mixture evenly across the prepared baking receptacle.
- Bake until a test implement emerges clean, approximately 40-45 minutes for rectangular pan or 30-35 minutes for round pans.
- Allow the cake to rest within its baking vessel for 10 minutes, then transition to a cooling platform.
- Craft the frosting by whipping cream cheese and butter until silky and cohesive.
- Incrementally integrate powdered sugar, achieving a smooth, consistent texture.
- Enhance the frosting with vanilla extract, adjusting consistency with minimal milk if necessary.
- Lavishly coat the completely cooled cake with the cream cheese frosting.
- Optionally embellish with additional coconut shreds or chopped nuts for textural intrigue.
Notes
- Adjust the sugar levels for a healthier version by substituting some granulated sugar with natural sweeteners like stevia or monk fruit.
- Ensure carrots are finely grated to distribute evenly throughout the cake, creating a moist and tender texture.
- Make the cake gluten-free by replacing all-purpose flour with a combination of almond flour and gluten-free baking mix.
- Enhance tropical flavors by adding a splash of rum or coconut extract to the batter for a more complex taste profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg