Hawaiian Carrot Pineapple Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups (250 g) all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon ground nutmeg
06 -
1/2 teaspoon salt
07 -
1/2 cup (120 ml) vegetable oil
08 -
1/2 cup (120 ml) applesauce
09 -
1 cup (200 g) granulated sugar
10 -
1/2 cup (100 g) brown sugar, packed
11 -
3 large eggs
12 -
1 teaspoon vanilla extract
13 -
2 cups (200 g) grated carrots
14 -
1 cup (240 g) crushed pineapple, drained
15 -
1/2 cup (50 g) shredded sweetened coconut
16 -
1/2 cup (60 g) chopped walnuts or pecans
→ Cream Cheese Frosting
17 -
1 pack (225 g / 8 oz) cream cheese, softened
18 -
1/2 cup (115 g) unsalted butter, softened
19 -
3 cups (360 g) powdered sugar, sifted
20 -
1 teaspoon vanilla extract
21 -
1–2 tablespoons milk
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Grease and flour a 23×33 cm (9×13-inch) baking pan or two 20 cm (8-inch) round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In a large bowl, beat vegetable oil, applesauce, granulated sugar, and brown sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually mix dry ingredients into wet ingredients until just combined. Fold in grated carrots, crushed pineapple, shredded coconut, and walnuts or pecans if desired.
02 -
Pour the batter evenly into the prepared pan(s). Bake for 40-45 minutes for a 23×33 cm pan or 30-35 minutes for round pans, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan(s) for 10 minutes, then transfer to a wire rack to cool completely.
03 -
In a large bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating until well combined. Stir in vanilla extract and add milk, one tablespoon at a time, if needed for a spreadable consistency.
04 -
Spread the cream cheese frosting evenly over the cooled cake. Decorate with additional shredded coconut or chopped nuts if desired.
# Notes:
01 -
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
02 -
Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
03 -
Add raisins, dried pineapple pieces, or a touch of ginger for extra flavor.