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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake

The Hawaiian Carrot Pineapple Cake represents the pinnacle of moisture-rich baking, blending earthy root vegetables with acidic tropical sweetness. This cake moves beyond the standard dry sponge, offering a dense yet tender crumb that defies traditional expectations. Experience a complex flavor profile where cinnamon meets crushed pineapple in a perfect culinary marriage.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 cups All-Purpose Flour (unbleached)
  • 1.5 cups Granulated White Sugar
  • 2 teaspoons Baking Soda (Sodium Bicarbonate)
  • 2 teaspoons Ground Cinnamo
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Vegetable Oil
  • 3 Large Eggs (Room Temperature)
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Finely Shredded Carrots
  • 1 can (8 oz) Crushed Pineapple (with juice)
  • 1/2 cup Chopped Pecans or Walnuts
  • 8 oz Full-Fat Cream Cheese
  • 1/2 cup Unsalted Butter (Softened)
  • 3.5 cups Powdered Sugar (Sifted)

Method
 

  1. Preheat your oven to 350°F (175°C). Ensure your oven rack is in the center position.
  2. Grease your 9x13 aluminum pan with high-smoke-point oil or butter and line the bottom with parchment paper.
  3. Sift the flour, baking soda, cinnamon, and salt into a large bowl.
  4. In the bowl of your stand mixer, combine the sugar and vegetable oil. Beat on medium speed for two minutes.
  5. Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract during the final egg rotation.
  6. Gradually add the dry ingredients to the wet mixture on low speed.
  7. Using a silicone spatula, gently fold in the shredded carrots and the crushed pineapple (do not drain).
  8. Fold in the chopped pecans.
  9. Pour the batter into the prepared pan and smooth the top with your offset spatula. Bake for 45 to 50 minutes.
  10. Remove the cake from the oven and place it on a wire cooling rack to cool completely in the pan.
  11. Beat the softened cream cheese and butter until smooth and gradually add the sifted powdered sugar.
  12. Apply a thick layer of frosting to the cooled cake.

Notes

Ensure all ingredients are at room temperature for optimal emulsification. Use canned pineapple for the best texture.