Introduction to Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze
As a busy mom, I know how precious time can be, especially when it comes to baking. That’s why I absolutely adore this Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze. It’s not just a cake; it’s a delightful escape to a tropical paradise with every bite! The combination of sweet pineapple and warm carrots creates a moist, flavorful treat that’s perfect for any occasion. Whether you’re celebrating a birthday or just want to impress your loved ones, this cake is a quick solution that will leave everyone asking for seconds!
Why You’ll Love This Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze
This Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze is a true gem in the world of desserts. It’s incredibly easy to whip up, making it perfect for busy days when you want to treat your family without spending hours in the kitchen. The flavors are a delightful dance of sweetness and warmth, and the creamy glaze adds a luxurious touch. Trust me, this cake will quickly become a family favorite!
Ingredients for Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze
Gathering the right ingredients is the first step to creating this delicious Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your cake, providing structure and texture.
- Granulated sugar: Sweetens the cake and helps create that lovely moist crumb.
- Baking powder and baking soda: These leavening agents give the cake its rise, making it light and fluffy.
- Ground cinnamon: Adds warmth and a hint of spice, enhancing the overall flavor.
- Salt: Just a pinch to balance the sweetness and elevate the flavors.
- Vegetable oil: Keeps the cake moist and tender; you can also use melted coconut oil for a tropical twist.
- Large eggs: Bind the ingredients together and add richness to the cake.
- Grated carrots: These provide natural sweetness and moisture, making the cake incredibly flavorful.
- Crushed pineapple: Adds a burst of tropical sweetness; make sure it’s well-drained to avoid sogginess.
- Chopped walnuts (optional): For a delightful crunch; feel free to substitute with pecans or omit if you prefer.
- Cream cheese: The star of the glaze, bringing a rich, tangy flavor that pairs perfectly with the cake.
- Unsalted butter: Adds creaminess to the glaze; using unsalted allows you to control the saltiness.
- Powdered sugar: Sweetens the glaze and gives it that smooth, spreadable texture.
- Vanilla extract: A splash of this enhances the overall flavor profile of the glaze.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab two 9-inch round cake pans and grease them well. I like to use a bit of butter or cooking spray to ensure the cakes slide out easily later. This step is crucial for a smooth baking experience, so don’t skip it!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. This blend of dry ingredients is the foundation of your Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze. Make sure everything is well combined to ensure an even rise and flavor throughout the cake.
Step 3: Combine Wet Ingredients
In another bowl, mix the vegetable oil and large eggs until they’re well combined. I find that using a whisk works wonders here, creating a smooth mixture. This step is essential because it helps to incorporate air into the batter, giving your cake that lovely light texture. Plus, the oil keeps it moist!
Step 4: Combine Wet and Dry Mixtures
Now, it’s time to bring the two mixtures together! Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. This is where the magic begins, as the flavors start to meld together, creating a delicious batter.
Step 5: Fold in Carrots and Pineapple
Next, fold in the grated carrots and crushed pineapple. If you’re using walnuts, now’s the time to add those too! Gently mix everything until evenly distributed. The carrots and pineapple not only add flavor but also moisture, making this cake irresistibly tender. It’s like a tropical hug in every bite!
Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for an even bake. Pop them in the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. The aroma wafting through your kitchen will be heavenly!
Step 7: Cool the Cakes
Once baked, let the cakes cool in the pans for about 10 minutes. After that, carefully transfer them to wire racks to cool completely. This step is important because frosting a warm cake can lead to a melty mess. Patience is key here, but trust me, it’s worth the wait!
Step 8: Prepare the Cream Cheese Glaze
While the cakes are cooling, let’s whip up that luscious cream cheese glaze! In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. This glaze is the crowning glory of your cake, so make it as smooth as possible!
Step 9: Frost the Cake
Once the cakes are completely cool, it’s time to assemble! Place one layer on a serving plate and spread a generous amount of cream cheese glaze on top. Carefully place the second layer on top and frost the top and sides of the cake. Don’t worry about perfection; a little rustic charm adds character!
Tips for Success
- Make sure your pineapple is well-drained to prevent a soggy cake.
- For extra flavor, consider adding shredded coconut to the batter.
- Use room temperature ingredients for a smoother batter.
- Don’t rush the cooling process; a cool cake is easier to frost.
- Store leftovers in the fridge for up to three days for the best taste.
Equipment Needed
- Two 9-inch round cake pans (or one 9×13-inch pan for a single layer)
- Mixing bowls (a large one for dry ingredients and a medium one for wet)
- Whisk (or an electric mixer for quicker mixing)
- Spatula (for folding and frosting)
- Wire racks (for cooling the cakes)
Variations of Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
- Vegan Twist: Replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based cream cheese for the glaze.
- Spiced Up: Add a pinch of nutmeg or ginger to the dry ingredients for an extra layer of warmth and spice.
- Fruit Medley: Mix in other fruits like shredded coconut or diced mango for a tropical flavor explosion.
- Lower Sugar: Reduce the granulated sugar by half and use ripe bananas for natural sweetness without compromising flavor.
Serving Suggestions for Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze
- Pair with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
- Serve alongside fresh tropical fruits like pineapple or mango for a colorful plate.
- Drizzle extra cream cheese glaze on the plate for an elegant presentation.
- Enjoy with a cup of herbal tea or a refreshing iced coffee.
FAQs about Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze
Can I make this Hawaiian Carrot Pineapple Cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it in the refrigerator after frosting. The flavors will meld beautifully overnight, making it even more delicious!
What can I substitute for the cream cheese in the glaze?
If you’re looking for a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative. Both will give you a creamy texture without compromising flavor.
How do I store leftovers of the Hawaiian Carrot Pineapple Cake?
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to three days. Just be sure to let it come to room temperature before serving for the best taste!
Can I freeze this cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just thaw it in the fridge overnight before serving.
What’s the best way to serve this cake?
For a delightful experience, serve slices with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs wonderfully with a cup of coffee or tea, making it a perfect dessert for any gathering!
Final Thoughts
Baking this Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze is more than just a culinary task; it’s a joyful experience that brings warmth to your kitchen and smiles to your loved ones. The delightful blend of flavors transports you to a tropical paradise, making every bite a mini-vacation. Whether it’s for a special occasion or a simple family gathering, this cake is sure to impress. I hope you find as much joy in making it as I do. So, roll up your sleeves, embrace the process, and let this cake become a cherished part of your family traditions!
Print
Hawaiian Carrot Pineapple Cake with Cream Cheese Glaze is a must-try!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
A deliciously moist and flavorful cake combining the sweetness of pineapple and the warmth of carrots, topped with a creamy cheese glaze.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the oil and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts if using.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the glaze, beat together cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, mixing until creamy.
- Once the cakes are cool, spread the cream cheese glaze on top of one layer, place the second layer on top, and frost the top and sides of the cake.
Notes
- Ensure the pineapple is well-drained to avoid a soggy cake.
- For added flavor, consider adding coconut flakes to the batter.
- This cake can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
