Hawaiian Carrot Pineapple Cake Recipe
If you’re searching for a dessert that’s wonderfully moist, brimming with tropical flavors, and irresistibly nostalgic, look no further than Hawaiian Carrot Pineapple Cake. This beloved treat combines the natural sweetness of carrots, juicy pineapple, and a hint of coconut, all crowned with a luscious cream cheese frosting. Whether you’re baking for a celebration or simply craving something special, this cake brings sunny island vibes straight to your kitchen with every bite.
Ingredients You’ll Need
The beauty of Hawaiian Carrot Pineapple Cake lies in its simple, pantry-friendly ingredients that come together to create an unforgettable texture and flavor. Each component plays a unique role, from adding moisture and richness to delivering that signature tropical flair.
- All-purpose flour: The sturdy base that gives the cake its soft, tender crumb.
- Baking soda: Ensures the cake rises beautifully and stays light.
- Ground cinnamon: Adds a warm, comforting spice that pairs perfectly with carrot and pineapple.
- Salt: Balances the sweetness and brightens the other flavors.
- Ground nutmeg: A touch of nutmeg provides a subtle, earthy depth.
- Granulated sugar: Sweetens the cake and helps create a delicate texture.
- Brown sugar: Brings moisture and a hint of molasses for a richer flavor.
- Vegetable oil: The secret to an ultra-moist, tender crumb.
- Large eggs: Bind the batter and give the cake structure.
- Vanilla extract: Enhances all the flavors with a sweet, floral note.
- Finely grated carrots: The star ingredient, adding sweetness, moisture, and a vibrant orange color.
- Crushed pineapple (drained): Infuses the cake with tropical juiciness and subtle tang.
- Sweetened shredded coconut: Lends chewy texture and a taste of the islands.
- Chopped walnuts or pecans (optional): For a bit of crunch and nutty richness.
- Cream cheese (for frosting): Essential for that classic, tangy-sweet topping.
- Unsalted butter (for frosting): Adds silkiness and depth to the frosting.
- Powdered sugar (for frosting): Brings sweetness and structure to the cream cheese frosting.
- Vanilla extract (for frosting): Rounds out the frosting with a fragrant finish.
How to Make Hawaiian Carrot Pineapple Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) and generously greasing and flouring a 9×13-inch baking dish. This step ensures your Hawaiian Carrot Pineapple Cake releases beautifully, with golden edges and a perfect crumb.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, cinnamon, salt, and nutmeg. This not only guarantees even distribution of the leavening agents and spices, but also helps avoid lumps in your finished batter.
Step 3: Combine Wet Ingredients
In a large bowl, blend the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until the mixture is smooth and slightly thickened. The combination of oils and sugars is what makes this cake so tender and flavorful.
Step 4: Bring It All Together
Gradually add the dry ingredients to your wet mixture, mixing just until everything is combined. Be careful not to overmix, as that can make the cake dense rather than light. Fold in the grated carrots, well-drained crushed pineapple, coconut, and chopped nuts if you’re using them. Every mix-in adds its own special touch to the cake’s texture and flavor.
Step 5: Bake to Perfection
Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The cake will be fragrant, golden, and just springy to the touch. Allow it to cool completely in the pan before frosting.
Step 6: Make the Cream Cheese Frosting
While your cake cools, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, then beat until the frosting is fluffy and easy to spread. Don’t skimp here — this rich topping is the crowning glory of your Hawaiian Carrot Pineapple Cake.
Step 7: Frost, Slice, and Enjoy
Spread the cream cheese frosting evenly over your cooled cake. For the neatest slices, use a sharp knife and wipe it clean between cuts. Serve generous squares and watch faces light up with joy!
How to Serve Hawaiian Carrot Pineapple Cake
Garnishes
A final flourish can make your Hawaiian Carrot Pineapple Cake feel truly special. Sprinkle extra shredded coconut or chopped nuts on top of the frosting for added texture and a hint of visual flair. For a pop of color, add a few chunks of fresh pineapple or a dusting of cinnamon.
Side Dishes
Pair your cake with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for an extra-indulgent dessert. If you’re serving it at a brunch, fresh fruit like mango, kiwi, or strawberries complements the cake’s tropical notes beautifully.
Creative Ways to Present
For parties, cut the cake into neat squares and arrange them on a platter with mini cocktail umbrellas or edible flowers for a festive island vibe. You can also bake the batter as cupcakes or layer cakes for a stunning centerpiece. No matter how you serve it, Hawaiian Carrot Pineapple Cake always brings a bit of sunshine to the table.
Make Ahead and Storage
Storing Leftovers
Cover any leftover cake tightly with plastic wrap or transfer it to an airtight container. Hawaiian Carrot Pineapple Cake keeps beautifully in the refrigerator for up to five days, and many fans agree it tastes even better the next day as the flavors meld together.
Freezing
If you want to store the cake for longer, it freezes well too! Wrap individual slices or the entire cake (unfrosted or frosted) tightly in plastic wrap and then in aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator before enjoying.
Reheating
While this cake is delicious straight from the fridge, you can bring it to room temperature before serving for the best flavor and texture. If you prefer it slightly warm, microwave individual slices for 10 to 15 seconds — just enough to take the chill off without melting the frosting.
FAQs
Can I make Hawaiian Carrot Pineapple Cake as cupcakes?
Absolutely! Simply divide the batter among lined muffin tins, filling each about two-thirds full. Bake at 350°F for 18 to 22 minutes or until a toothpick comes out clean. Top with cream cheese frosting for irresistible cupcakes.
What’s the best way to grate carrots for this cake?
Use a fine grater or food processor for best results. Finely grated carrots blend seamlessly into the batter, keeping the cake moist and evenly textured.
Can I skip the nuts or coconut in the recipe?
Definitely! Both are optional mix-ins. If you prefer a nut-free or coconut-free version, simply leave them out — the cake will still be rich, flavorful, and moist.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. The top should feel springy and lightly golden.
Is it possible to make Hawaiian Carrot Pineapple Cake gluten-free?
Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The rest of the ingredients are naturally gluten-free, so you can still enjoy this tropical treat.
Final Thoughts
If you’re ready to bake a cake that’s as joyful as it is delicious, give Hawaiian Carrot Pineapple Cake a try. Its tropical flavors, moist crumb, and dreamy cream cheese frosting make it a true crowd-pleaser for any occasion. Trust me, one bite and you’ll be hooked!
Print
Hawaiian Carrot Pineapple Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Hawaiian Carrot Pineapple Cake combines the moistness of grated carrots and crushed pineapple with warm spices and a hint of coconut, all topped with a rich cream cheese frosting. A tropical twist on classic carrot cake, perfect for gatherings or a sweet treat.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 (8-ounce) can crushed pineapple, drained
- ½ cup sweetened shredded coconut
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
- Add Dry to Wet: Gradually add the dry ingredients mixture to the wet ingredients, mixing just until combined to avoid overmixing which can toughen the cake.
- Fold in Add-ins: Gently fold in the grated carrots, drained crushed pineapple, shredded coconut, and nuts if using, ensuring an even distribution throughout the batter.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the cake to cool completely in the pan to set properly before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar and vanilla extract, and continue beating until the frosting is fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake.
- Serve: Slice and enjoy your moist, flavorful Hawaiian Carrot Pineapple Cake.
Notes
- For a layered version of this cake, divide the batter evenly between two 9-inch round pans and reduce baking time to 30-35 minutes.
- Store leftover cake in the refrigerator for up to 5 days; the flavors meld and improve, making it taste even better the next day.
- Walnuts or pecans are optional but add a nice texture and flavor contrast.
- Make sure the pineapple is well drained to avoid excess moisture affecting the cake’s texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 39 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
