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This Tropical Carrot Pineapple Cake brings together the sunny flavors of Hawaii with comforting carrot cake goodness. You'll love how the shredded carrots and juicy pineapple chunks make it super moist, while the tangy cream cheese topping balances out the cake's sweetness.
I whipped this cake up for my kid's birthday when she wanted something "new but familiar." Everyone went crazy for the Hawaiian twist, and now my family bugs me to make it for practically every get-together we have.
Ingredients
- All purpose flour: Gives the cake its soft but sturdy framework
- Baking powder and baking soda: Team up to make the cake fluffy
- Ground cinnamon: Brings that cozy spice that goes so well with carrots
- Granulated sugar: Adds sweetness and helps lock in moisture
- Large eggs: Hold everything together and make it rich
- Vegetable oil: Keeps everything soft even days after you bake it
- Finely grated carrots: Add wetness and natural sweetness
- Crushed pineapple: Brings island flavor and amazing juiciness
- Walnuts: Give a nice crunch and nutty taste
- Cream cheese and butter: Make a super smooth and yummy topping
- Powdered sugar: Makes the frosting sweet without any grittiness
- Vanilla extract: Boosts all the tastes in both the cake and topping
How To Make Tropical Carrot Pineapple Cake
- Get your oven ready:
- Warm your oven to 175°C so it bakes evenly. Take your time greasing and flouring your rectangle pan, making sure to get the corners so the cake won't stick.
- Blend dry stuff:
- Stir the flour, baking powder, baking soda, cinnamon, and salt in a bowl until they're mixed well. This helps the cake rise nicely all over.
- Mix wet ingredients:
- Beat sugar, eggs, oil, and vanilla in a big bowl until it looks lighter and gets a bit thick. This puts air in the mix for a fluffier cake.
- Put wet and dry together:
- Add the flour mix to the wet stuff bit by bit, stirring gently. Stop as soon as you can't see flour anymore so the cake doesn't get tough.
- Throw in the fun stuff:
- Gently mix in your carrots, drained pineapple, and walnuts. These goodies will make your cake super moist.
- Pop it in the oven:
- Pour the mix into your pan and smooth the top. Bake for 35-40 minutes, checking with a toothpick to see if it's done. Let it cool completely before you add frosting.
- Whip up the frosting:
- Beat soft cream cheese and butter until smooth. Slowly add powdered sugar and vanilla, mixing until it's light and fluffy. This makes a yummy tangy topping.
- Finish it off:
- Spread frosting all over the cooled cake, making swirls if you want. Top with pineapple bits and carrot shreds to make it look pretty and taste even better.
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Crushed pineapple really makes this cake special. I learned this trick from my neighbor from Hawaii who told me pineapple was what my regular carrot cake needed. She was so right the pineapple's natural stuff breaks down proteins in the mix, making the cake so soft it just melts when you take a bite.
Storage Tips
This cake actually gets better after a day or two as the flavors mix together. Keep it covered on your counter for up to 2 days or in your fridge for up to 5 days. When cold, the cream cheese topping gets firm, which gives it a different but still yummy texture. Let it warm up a bit before eating for the best taste.
Pineapple Pointers
You've gotta drain that pineapple well for this to work right. Put your crushed pineapple in a strainer and push it with a spoon to get the extra juice out. Too much juice will make your cake too wet. Don't throw away that juice though use it in smoothies or drinks!
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Serving Suggestions
This cake goes great with coffee or tea. For a real island feel, have it with some coconut ice cream or a glass of pineapple rum punch. It's also pretty awesome as a breakfast treat cut into little squares, a small indulgence to start your day with a grin.
Frequently Asked Questions
- → How can I keep the cake moist?
Use finely shredded carrots and fully drain the pineapple before mixing them. Mix the batter gently to keep the cake soft.
- → Is it okay to swap walnuts for something else?
Absolutely! Try pecans, almonds, or leave them out entirely for a nut-free option. The cake will still taste great.
- → Why is my frosting getting too soft?
Make sure the cream cheese and butter are just softened, not melted. Slowly blend in powdered sugar until it’s thick enough.
- → Can I make the cake in advance?
For sure! Bake the cake the day before and wrap it well at room temperature. Frost it right before you’re ready to serve.
- → What garnish ideas can I use besides pineapple?
Switch it up with toasted coconut, candied ginger, orange zest, or chopped nuts for a fresh look.
- → Can I bake this in a different pan size?
Of course! Round or square pans work fine. Just keep an eye on it and test with a toothpick to see when it's done.