Make Ahead Instructions: Prepare the cake through step 5. Cover it tightly and refrigerate for up to 2 days or freeze for up to 3 months. When ready to serve, bring the cake to room temperature, prepare the frosting, frost the cake, and serve. The frosted cake can also be frozen for up to 3 months. Thaw it overnight in the refrigerator, and either bring it to room temperature or serve it cold.
Special Tools (affiliate links): Electric Mixer (Handheld or Stand), Glass Mixing Bowl, Whisk, 9×13-inch Baking Dish, Icing Spatula, Box Grater
Oil: Instead of using 1 cup of oil, try substituting with 1/2 cup (90g) unsweetened applesauce and 1/2 cup (120ml) oil. The cake will still be just as moist.
Carrots: Avoid using pre-shredded carrots from the produce section as they tend to be drier. Instead, grate 3 large carrots fresh to yield approximately 2 moist cups of shredded carrot.
Pineapple: I typically use canned crushed pineapple, but you can also crush fresh pineapple for the cake batter. Crushed pineapple, unlike pineapple chunks, helps keep the cake moist and tender. If you prefer larger chunks of pineapple in the cake, you can substitute with pineapple chunks instead.
Layer Cake: Use this sheet cake batter recipe, then follow the assembly and baking instructions in my carrot cake recipe. The frosting recipe in the layer cake version makes slightly more than this one.
Cupcakes: While I usually make carrot cake cupcakes, you can easily turn this batter into cupcakes. This recipe yields more batter, making approximately 24-28 cupcakes. Line your muffin pan with liners and bake the cupcakes for 19-22 minutes at the same temperature. Use a toothpick to check for doneness.
Bundt Cake: Use this sheet cake batter recipe, pour it evenly into a greased 9.5- or 10-inch Bundt pan, and bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean. Because the cake is so moist and thick, it will take longer to bake. If the top starts browning too quickly, cover it loosely with aluminum foil. Once done, remove it from the oven and allow it to cool in the pan for 30 minutes. Then, invert the slightly cooled Bundt cake onto a wire rack to cool completely.
Hawaiian Carrot Pineapple Cake
Hawaiian Carrot Pineapple Cake combines the rich flavors of carrots and pineapple to create a moist and tropical dessert. The cream cheese frosting adds a tangy contrast to the sweet cake, making it a delightful treat for any occasion.
Ingredients
- 2 and 1/2 cups 312g all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon each of ground cloves ground ginger, and ground nutmeg
- 1 cup canola oil 240ml or vegetable oil*
- 1 and 1/4 cups 250g packed light or dark brown sugar
- 1/3 cup 67g granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups 260g shredded carrots (about 4 large peeled carrots)
- 1 cup 8 ounces crushed pineapple, drained*
- 1 cup 125g chopped walnuts
Cream Cheese Frosting
- 8 ounces 226g full-fat brick cream cheese, softened to room temperature
- 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
- 3 cups 360g confectioners' sugar, plus an additional 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan. I typically use a glass pan for this.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and other spices. Set this mixture aside.
- In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk until fully combined. Gently fold in the grated carrots, pineapple, and walnuts.
- Transfer the batter into the prepared pan and spread it evenly. Bake for 45-55 minutes, but be mindful of your specific oven as baking times may vary. The cake is done when a toothpick inserted into the center comes out clean. If the top or edges of the cake are browning too quickly, loosely cover it with aluminum foil.
- Once baked, remove the cake from the oven and place it on a wire rack. Let it cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed up the cooling process.
- For the frosting: In a large bowl, use a handheld or stand mixer with a paddle or whisk attachment to beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners’ sugar, vanilla, and salt, then beat on low speed for 30 seconds. Switch to high speed and beat for another 2 minutes. If you prefer thicker frosting, add the extra 1/4 cup of confectioners' sugar (which I often do).
- Once the cake has cooled, spread the frosting evenly over the top. Refrigerate the cake for 30 minutes before serving to allow the frosting to set, which also makes cutting easier.
- Store any leftover cake tightly covered in the refrigerator for up to 5 days.