Description
Indulge in the tropical flavors of this Hawaiian Pineapple Carrot Cream Cake. Moist and flavorful, this cake is topped with a luscious cream cheese frosting that perfectly complements the sweetness of pineapple and the crunch of walnuts. Perfect for any occasion!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons pineapple juice or milk (for desired consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Prepare dry ingredients: Combine flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Mix wet ingredients: Beat sugar, eggs, oil, sour cream, and vanilla until smooth.
- Combine: Stir in carrots, pineapple, coconut, and nuts. Gradually add dry ingredients.
- Bake: Pour batter into the pan and bake for 35-40 minutes.
- Make frosting: Beat cream cheese and butter, add sugar and vanilla, then adjust consistency with pineapple juice or milk.
- Frost the cake: Spread frosting on the cooled cake and garnish as desired.
Notes
- This cake can be made as a layer cake using two 9-inch round pans.
- Store the cake in the refrigerator for best freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 35g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
