Hawaiian Carrot Pineapple Cake
Introduction:
This Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake — tender, rich, and loaded with grated carrots, crushed pineapple, shredded coconut, and warm spices. It’s naturally moist thanks to the fruit and oil, and even better when topped with a creamy, slightly tangy cream cheese frosting. You can bake it in a conventional oven or an air fryer — ideal for small kitchens or quick bakes without preheating a big oven.
Prep Time: 15 minutes
Bake Time:
Air Fryer: 30–35 minutes @ 320°F (160°C)
Oven: 35–40 minutes @ 350°F (175°C)
Cool + Frosting Time: 15–20 minutes
Total Time: ~1 hour
Ingredients:
Dry Ingredients:
1 cup (125g) all-purpose flour
¾ cup (150g) granulated sugar (or ½ cup brown + ¼ cup white)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger (optional)
Wet Ingredients:
2 large eggs
½ cup (120ml) vegetable oil or coconut oil
1 tsp vanilla extract
1 cup finely grated carrots (about 2 medium carrots)
½ cup crushed pineapple (with juice, not drained)
¼ cup sweetened shredded coconut (optional)
¼ cup chopped pecans or walnuts (optional)
Optional Cream Cheese Frosting:
4 oz (½ cup) cream cheese, softened
2 tbsp butter, softened
¾ cup powdered sugar
½ tsp vanilla extract
1–2 tsp pineapple juice or milk (to thin, optional)
Instructions:
Prepare the Cake Batter:
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and spices.
In another bowl, beat together eggs, oil, and vanilla until combined.
Stir wet ingredients into the dry until just combined.
Fold in grated carrots, pineapple with juice, shredded coconut, and nuts (if using).
Prepare the Pan:
Lightly grease and line a 6 or 7-inch round cake pan or air fryer-safe baking dish with parchment paper.
Pour the batter in and smooth the top.
Air Fryer Baking Instructions:
Preheat air fryer to 320°F (160°C) for 3 minutes.
Carefully place cake pan in the basket.
Bake for 30–35 minutes, checking doneness with a toothpick at 30 minutes.
If the top browns too quickly, cover loosely with foil for the last 10 minutes.
Once done, let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Oven Instructions (Alternative):
Preheat oven to 350°F (175°C).
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool as above.
Make the Cream Cheese Frosting:
Beat softened cream cheese and butter until smooth and fluffy.
Add powdered sugar and vanilla; beat until creamy.
Add pineapple juice or milk a teaspoon at a time if needed to adjust consistency.
Assemble & Serve:
Spread the frosting over the cooled cake.
Garnish with toasted coconut, pineapple tidbits, or chopped pecans.
Slice and enjoy chilled or at room temperature!
Tips & Variations:
Want cupcakes? Pour batter into silicone muffin cups and air fry at 320°F for 15–18 minutes.
For a layered version, slice cooled cake in half and add frosting in between.
Add golden raisins or crushed banana for extra tropical flavor.
Nutrition Estimate (1 slice of 8, with frosting):
Calories: ~330
Fat: 18g
Carbs: 38g
Protein: 4g
Fiber: 2g
Sugar: 24g