Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze

Why Make This Recipe

Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze is a delightful treat that brings together the flavors of the tropics in a delicious cake. The moist texture from the carrots and pineapple, combined with the sweetness of coconut, makes this dessert irresistible. Topped with a creamy glaze, it becomes an excellent choice for special occasions or just a cozy afternoon snack.

How to Make Hawaiian Carrot Pineapple Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups grated carrots
• 1 cup crushed pineapple (drained, reserve 2 tbsp juice)
• 1 cup shredded coconut (unsweetened or sweetened)
• 1 cup sugar
• 1/2 cup vegetable oil
• 4 eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp salt

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the grated carrots, crushed pineapple, shredded coconut, eggs, vegetable oil, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients until well mixed.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Bake for 35-40 minutes, or until a toothpick comes out clean. Let cool completely.
7. For the glaze, mix cream cheese with reserved pineapple juice and sugar until smooth.
8. Spread the cream cheese glaze on top of the cooled cake.

How to Serve Hawaiian Carrot Pineapple Cake

Serve this cake at room temperature or chilled. It is wonderful on its own or with a scoop of vanilla ice cream for an extra treat. You can also add some fresh fruit or nuts on top for added flavor and texture.

How to Store Hawaiian Carrot Pineapple Cake

To store, keep the cake in an airtight container in the refrigerator. It will stay fresh for about 4-5 days. If you have leftover cake, you can also freeze it. Wrap it tightly in plastic wrap and then place it in a freezer-safe container. It will last for up to 3 months in the freezer.

Tips to Make Hawaiian Carrot Pineapple Cake

• Make sure to drain the pineapple well to avoid a soggy cake.
• You can adjust the sweetness by reducing or increasing the sugar in the recipe.
• Grating the carrots finely will help them blend better into the cake.

Variation

For a nutty twist, you can add 1 cup of chopped walnuts or pecans to the batter. You can also use different flavors of extract, like coconut or almond, to change the flavor profile of the cake.

FAQs

1. Can I use canned carrots instead of fresh?
While fresh grated carrots are best, you can use canned ones if they are well-drained. However, the texture may differ.

2. Is it okay to use sweetened shredded coconut?
Yes, you can use sweetened coconut, although it may make the cake a bit sweeter. Adjust the sugar if necessary.

3. Can I make this cake gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Be sure to check the baking powder and baking soda labels to ensure they are gluten-free as well.