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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake

A moist and flavorful carrot cake with a tropical twist of pineapple, all topped with a luscious and tangy cream cheese icing. This two-layer cake is perfect for celebrations or as a special treat.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 660
Ingredients Method Notes

Ingredients
  

For the Cake
  • 250 g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 250 g light soft brown sugar
  • 3 large free-range eggs at room temperature
  • 240 ml vegetable or sunflower oil
  • 1 tsp vanilla extract
  • 250 g carrots peeled and finely grated
  • 227 g tin crushed pineapple drained well
For the Cream Cheese Icing
  • 150 g unsalted butter softened
  • 300 g full-fat cream cheese at room temperature
  • 400 g icing sugar sifted
  • Zest of 1 orange optional, but recommended

Method
 

  1. Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Grease and line the base of two 20cm (8-inch) round cake tins with baking parchment.
  2. Combine Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt. Whisking helps to distribute the raising agents and spices evenly. Set this aside.
  3. Mix the Wet Ingredients: In a separate large bowl or the bowl of a stand mixer, beat the light soft brown sugar and eggs together for about 2-3 minutes until pale and slightly thickened. Slowly pour in the oil while mixing on a low speed until just combined. Stir in the vanilla extract. If you're looking for more details on the importance of this stage, BBC Good Food has a great guide on basic baking techniques.
  4. Combine Wet and Dry: Add the dry flour mixture to the wet mixture in three additions, folding gently with a spatula after each one. What works best for me is to stop mixing as soon as the last streaks of flour disappear. This is crucial for a tender cake.
  5. Fold in the Stars: Gently fold in the finely grated carrots and the well-drained crushed pineapple until they are evenly distributed throughout the batter.
  6. Bake the Cakes: Divide the batter evenly between your two prepared cake tins and smooth the tops. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
  7. Cool Completely: Let the cakes cool in their tins for about 15 minutes before carefully turning them out onto a wire rack to cool completely. It's essential they are fully cooled before you attempt to ice them.
  8. Make the Icing: While the cakes cool, make the icing. In a large bowl, beat the softened butter with an electric mixer until pale and creamy. Add the softened cream cheese and beat again until just combined – don't overbeat. Gradually add the sifted icing sugar, mixing on low speed until incorporated, then increase the speed and beat for 2-3 minutes until smooth and fluffy. Stir in the vanilla and optional orange zest.
  9. Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of the cream cheese icing over the top. Place the second cake layer on top and use the remaining icing to cover the top and sides of the cake, creating smooth or decorative swirls with a palette knife.

Notes

Store the cake in an airtight container in the refrigerator for up to 4 days. For the best texture and flavor, allow slices to sit at room temperature for 30 minutes before serving.