There is something truly magical about the way tropical flavors blend with classic comfort in this Hawaiian Carrot Pineapple Cake Recipe. Imagine moist, tender layers bursting with freshly grated carrots, juicy crushed pineapple, and a hint of coconut sweetness, all crowned with a velvety cream cheese frosting. This cake isn’t just a dessert; it’s a celebration of vibrant flavors and textures that take your taste buds on a joyful island getaway. Whether you’re sharing it at a family gathering or indulging in a quiet moment with coffee, this cake never fails to brighten the day.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in delivering the perfect balance of flavor, moisture, and texture. From the warm spices that bring depth to the bright burst of pineapple, each element is simple but essential for that signature Hawaiian Carrot Pineapple Cake Recipe taste.
- 2 cups all-purpose flour: Provides the structure and foundation for the cake’s tender crumb.
- 2 teaspoons baking soda: Ensures the cake rises nicely, giving it a lightness that balances dense ingredients.
- 2 teaspoons ground cinnamon: Adds warmth and the classic spicy note to the cake.
- 1/2 teaspoon salt: Enhances all the flavors, keeping the sweetness from becoming flat.
- 1/2 teaspoon ground nutmeg: Offers a subtle earthiness that complements the carrots beautifully.
- 1/4 teaspoon ground ginger: Provides a gentle kick and pairs perfectly with the pineapple.
- 1 1/2 cups granulated sugar: Sweetens the cake evenly, balancing the natural acidity of the pineapple.
- 1 cup vegetable oil: Keeps the cake moist and tender for days.
- 4 large eggs: Bind the ingredients together and add richness.
- 2 teaspoons vanilla extract: Enhances the flavor complexity, bringing all the elements together.
- 2 cups finely grated carrots: The star ingredient that adds natural sweetness and texture.
- 1 cup crushed pineapple (drained): Brings tropical juiciness and a fresh fruity burst.
- 1/2 cup shredded sweetened coconut: Adds chewiness and a unique island flair.
- 1/2 cup chopped walnuts or pecans (optional): Adds crunch and a nutty contrast if you like a bit of texture.
For the cream cheese frosting:
- 8 ounces cream cheese (softened): Creates a rich and tangy base for the frosting.
- 1/2 cup unsalted butter (softened): Adds creaminess and smooth texture.
- 3 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 1 teaspoon vanilla extract: Brings a warm, sweet aroma that rounds out the frosting.
How to Make Hawaiian Carrot Pineapple Cake Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Preheat your oven to 350°F (175°C) and get your pans ready by greasing and flouring either a 9×13-inch pan or two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and ginger. This combination of spices and leavening sets the stage for that perfect tropical-spiced cake crumb.
Step 2: Mix the Wet Ingredients
In a large bowl, beat the sugar and vegetable oil until the mixture looks smooth and well combined. Add the eggs one at a time, taking the time to beat well after each addition. Stir in that lovely vanilla extract which brings harmony to all the ingredients.
Step 3: Combine Dry and Wet
Gently fold the dry ingredients into the wet mixture, stirring just until everything comes together. Overmixing can make the cake tough, so be gentle but thorough. This step ensures your cake stays tender and moist.
Step 4: Add the Tropical Goodness
This is where the Hawaiian magic happens. Fold in the finely grated carrots, drained crushed pineapple, shredded coconut, and the optional nuts if you’re using them. Each of these adds a unique texture and flavor burst, making every bite an island escape.
Step 5: Bake and Cool
Pour your batter into the prepared pan or pans and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes. Test for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Once baked, allow your cake to cool completely before moving on to frosting.
Step 6: Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter in a large bowl until silky smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla extract. Whip the frosting until light and fluffy, ready to envelop your cake in luscious sweetness.
Step 7: Frost and Garnish
Spread the cream cheese frosting generously over the cooled cake. For an extra touch, sprinkle with chopped nuts or additional coconut to echo the flavors inside and add a delightful crunch.
How to Serve Hawaiian Carrot Pineapple Cake Recipe
Garnishes
Freshly toasted coconut flakes or a sprinkle of finely chopped walnuts instantly elevate the cake’s presentation and add delicious texture contrasts. Feel free to decorate with small pineapple chunks or even edible flowers for a tropical, festive look that’s perfect for gatherings.
Side Dishes
Pair this cake with a light side like a scoop of coconut sorbet or a refreshing pineapple mint salad. For a beverage, a cup of fragrant black tea or a tropical fruit punch complements the bright and sweet flavors beautifully, balancing the cake’s richness.
Creative Ways to Present
If you want to have fun, bake this batter as cupcakes and top each with a swirl of the cream cheese frosting and a small pineapple or carrot decoration. Another show-stopping option is to slice the cake into petite squares, layering them for a parfait-style presentation with whipped cream and extra crushed pineapple between layers.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in an airtight container in the refrigerator for up to 4 days. The moisture from the pineapple and carrots keeps it incredibly tender, and the flavors actually deepen, making your Hawaiian Carrot Pineapple Cake Recipe taste even better the next day.
Freezing
To freeze, wrap the cake tightly in plastic wrap and then aluminum foil to preserve freshness and prevent freezer burn. You can freeze either the unfrosted cake layers or the fully frosted cake. When ready to enjoy, thaw the cake overnight in the refrigerator for the best texture.
Reheating
Since this is a moist cake, reheating is usually unnecessary. However, if you prefer it slightly warmed, gently microwave individual slices for 10 to 15 seconds or place them in a warm oven (around 300°F) for a few minutes. Just be careful not to overheat and dry it out.
FAQs
Can I use fresh pineapple instead of crushed canned pineapple?
Absolutely! Just make sure to crush or finely chop fresh pineapple and drain excess juice so your cake doesn’t get soggy. Fresh pineapple adds a wonderful natural sweetness and extra tropical freshness.
Is it necessary to drain the crushed pineapple?
Yes, draining the pineapple helps control the moisture in the cake, ensuring the batter isn’t too wet. This keeps the crumb light and prevents the cake from becoming overly dense or soggy.
Can I substitute the vegetable oil for another fat?
You can swap vegetable oil with melted coconut oil or a neutral oil like canola. Avoid using butter in place of oil as it might alter the moisture level and texture, but if you do, melt it first and use the same amount.
How long will the cream cheese frosting stay fresh?
Keep the frosting refrigerated and covered. It will stay fresh for up to a week. If storing a frosted cake, wrap it carefully to prevent the cake from absorbing fridge odors.
Can this cake be made into cupcakes?
Yes! The batter is perfect for cupcakes. Bake them at 350°F for about 20 to 25 minutes or until a toothpick comes out clean. Frost as usual for a fun, portable treat.
Final Thoughts
If you’re looking for a cake that feels like a warm, tropical hug, the Hawaiian Carrot Pineapple Cake Recipe is your new best friend in the kitchen. It’s bursting with vibrant flavors, delightful textures, and a luscious cream cheese frosting that ties everything together perfectly. You’ll find yourself coming back to this recipe again and again, whether for special occasions or just because you deserve a slice of sunshine. Give it a try—you’ll be so glad you did.
Print
Hawaiian Carrot Pineapple Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful tropical twist on the classic carrot cake. Made with grated carrots, crushed pineapple, coconut, and a hint of warm spices, it is topped with a creamy, smooth cream cheese frosting. Perfect for celebrations or any day you crave a delicious, fruit-infused dessert.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare baking pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, salt, nutmeg, and ginger until evenly combined.
- Combine wet ingredients: In a large bowl, beat the granulated sugar and vegetable oil together until smooth. Add the eggs one at a time, beating well after each addition to ensure a cohesive batter. Stir in the vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Avoid overmixing to keep the cake tender.
- Fold in additions: Gently fold in the grated carrots, crushed pineapple (drained), shredded coconut, and chopped nuts if using, distributing them evenly through the batter.
- Bake the cake: Pour the cake batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely: Remove the cake from the oven and allow it to cool completely in the pan before frosting, which helps the frosting set properly and prevents melting.
- Prepare frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar while continuing to beat, then mix in the vanilla extract. Beat until the frosting is light and fluffy.
- Frost the cake: Spread the cream cheese frosting evenly over the cooled cake. Optionally, garnish the top with extra chopped nuts or shredded coconut for added texture and decoration.
Notes
- This cake remains moist for several days and its flavors deepen, making it taste even better the next day.
- You can also bake this batter as cupcakes or layer it for a multi-tiered cake.
- Store the frosted cake covered in the refrigerator to keep it fresh.
