Hawaiian Carrot Pineapple Cake Recipe
This Hawaiian Carrot Pineapple Cake Recipe is moist, flavorful, and tropical. Made with grated carrots, crushed pineapple, shredded coconut, and chopped nuts, it’s spiced with cinnamon and nutmeg. Mix ingredients, pour into a baking pan, and bake until golden. Top with cream cheese frosting for a rich finish. Perfect for celebrations or as a delicious everyday treat.
Equipment
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Wooden spoon or spatula
- Grater
- Measuring cups and spoons
- 9-inch round or square cake tin
- Cooling rack
- Oven
- Knife and chopping board
Ingredients
For the Cake
- 1 cup brown sugar firmly packed
- 2 cups all-purpose flour
- 2 cups grated carrot
- 100 g 3.5 oz crushed pineapple, well-drained
- 80 g 3 oz macadamia nuts, toasted and chopped
- 3 teaspoons baking powder
- 1 teaspoon baking soda bicarbonate of soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 3 whole cloves finely ground
- 160 ml 5.6 oz virgin coconut oil, melted
- 3 large eggs at room temperature
- 45 g 1.7 oz glacé ginger, finely chopped
For the Frosting
- ½ cup 1 stick unsalted butter, softened
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pineapple chunks and shredded carrot for garnish
Instructions
Preheat and Prepare Tin
- Preheat your oven to 175°C (350°F). Grease and line a 9-inch round or square cake tin with parchment paper.
Combine Dry Ingredients
- In a large bowl, whisk together the flour, brown sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, and ground cloves until evenly mixed.
Add Fruits, Nuts, and Veg
- Fold in the grated carrots, crushed pineapple, chopped macadamia nuts, and glace ginger. Stir to coat all pieces evenly with the flour mixture—this helps prevent sinking during baking.
Incorporate Wet Ingredients
- In a separate bowl, whisk together the melted coconut oil and eggs. Pour this into the dry mixture and gently mix until everything is just combined. Do not overmix.
Bake the Cake
- Pour the batter into the prepared cake tin and smooth out the top. Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the center comes out clean.
Cool Completely
- Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
Make the Frosting
- In a medium bowl, beat the softened cream cheese and butter until smooth and fluffy. Add the vanilla extract and gradually mix in the powdered sugar until the frosting is creamy and spreadable.
Assemble and Garnish
- Once the cake is completely cool, spread the frosting generously over the top. Garnish with pineapple chunks and shredded carrots for a tropical finish. Slice and serve.
Notes
Nutrition Facts Of Hawaiian Carrot Pineapple Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 420 |
| Total Fat | 26g |
| Saturated Fat | 10g |
| Cholesterol | 65mg |
| Sodium | 210mg |
| Carbohydrates | 45g |
| Fiber | 2g |
| Sugars | 30g |
| Protein | 5g |
