Hawaiian Carrot Pineapple Cake Recipe
If you have a craving for something tropical, flavorful, and just downright comforting, you are going to fall head over heels for this Hawaiian Carrot Pineapple Cake. This delightful dessert masterfully blends moist shredded carrots and juicy crushed pineapple with warm spices and a luscious cream cheese frosting, capturing a little slice of island paradise in every bite. It’s perfect for celebrations, casual get-togethers, or any time you want to treat yourself to a cake that feels both familiar and exotic. Trust me, once you try this Hawaiian Carrot Pineapple Cake, it might just become your new favorite go-to dessert.
Ingredients You’ll Need
These simple, honest ingredients come together to create a cake that surprises with its vibrant texture, sweet tanginess, and subtle spice. Each element plays a crucial role, whether adding moisture, structure, or that signature tropical flavor.
- All-purpose flour: The backbone of the cake, giving it the perfect crumb and structure.
- Granulated sugar: Sweetens evenly and helps to keep the cake moist and tender.
- Shredded carrots: Adds natural sweetness and moistness, along with a lovely texture.
- Crushed pineapple (drained): Brings a juicy tropical zing and keeps the cake wonderfully moist.
- Large eggs: Bind the ingredients together while adding richness.
- Vegetable oil: Ensures the cake stays soft and tender for days.
- Chopped walnuts (optional): Adds a satisfying crunch and nutty flavor.
- Baking powder: Helps the cake to rise beautifully and become fluffy.
- Baking soda: Works alongside baking powder to lift the batter to perfect height.
- Ground cinnamon: Introduces warm, fragrant spice notes to complement the carrot and pineapple.
- Ground nutmeg: Adds subtle depth and a hint of earthiness.
- Salt: Balances the sweetness and enhances all the flavors.
- Vanilla extract: Rounds out the profile with sweet, aromatic nuance.
How to Make Hawaiian Carrot Pineapple Cake
Step 1: Preheat and Prepare Your Pans
Start by preheating your oven to 350°F (175°C). This is essential so the cake bakes evenly right from the get-go. Grease and flour two 9-inch round cake pans, ensuring your cake layers come out smooth and pristine without sticking.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisking these together helps to distribute the leavening agents and spices evenly throughout the batter, ensuring every mouthful is perfectly balanced.
Step 3: Prepare the Wet Mixture
In a separate bowl, beat together the sugar, eggs, and vegetable oil until the mixture is smooth and slightly pale. This step helps to dissolve the sugar and incorporate air, vital for lightness and texture in your Hawaiian Carrot Pineapple Cake.
Step 4: Add Carrots and Pineapple
Fold the shredded carrots and drained crushed pineapple into the wet mixture. These tropical and sweet add-ins bring amazing moisture and a little cheerful texture that sets this cake apart from your typical carrot cake.
Step 5: Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mixture, stirring gently to just combine. Be careful not to overmix here — just enough so the batter is homogeneous but still light, ensuring your cake turns out moist and tender.
Step 6: Fold in the Walnuts
If you’re adding chopped walnuts, gently fold them in now. They bring a delightful crunch and toasty flavor that adds an extra layer of deliciousness to the cake.
Step 7: Pour Batter into Pans and Bake
Divide the batter evenly between your two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. This guarantees the cake is baked through but still moist inside.
Step 8: Cool the Cakes
Allow the cakes to cool in their pans for about 10 minutes before carefully turning them out onto wire racks to cool completely. This resting period helps the cake set and prevents crumbling during frosting.
Step 9: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until creamy and smooth. Gradually mix in the powdered sugar and vanilla extract until fluffy and light. Add milk by the tablespoon if the frosting feels too thick — you want it smooth enough to spread easily but still hold its shape.
Step 10: Assemble and Frost Your Cake
Place one cake layer on your serving plate and slather a generous amount of cream cheese frosting on top. Add the second layer, then frost the top and the sides evenly. This step ties the tropical, spiced flavors together with silky indulgence and completes your beautiful Hawaiian Carrot Pineapple Cake.
How to Serve Hawaiian Carrot Pineapple Cake
Garnishes
For an extra special touch, sprinkle toasted coconut flakes or additional chopped walnuts on top of the frosting. You can also add thin pineapple slices or edible flowers for an island-inspired presentation that makes it impossible to resist.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a simple dollop of freshly whipped cream. Serve alongside tropical fruit salad or a refreshing cup of lightly brewed herbal tea to balance the rich sweetness.
Creative Ways to Present
Try turning the cake into cupcakes for an easy-to-share treat or stack the layers in a trifle bowl layered with extra pineapple chunks and cream cheese frosting for a stunning Hawaiian Carrot Pineapple Cake twist. You can even miniaturize the flavor by creating cake pops, perfect for parties and gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Hawaiian Carrot Pineapple Cake fresh by storing it in an airtight container in the refrigerator. It stays moist and delicious for up to 4 days—perfect if you want to savor it a little longer or share with friends.
Freezing
If you want to preserve this cake for an extended period, wrap the frosted cake tightly in plastic wrap and then foil before freezing. It will keep well for up to 3 months. Thaw it overnight in the fridge before serving for a fresh-baked feel anytime.
Reheating
Since this cake is best served cool or at room temperature, reheating isn’t usually necessary. However, if you prefer it slightly warmed, microwave a slice for about 10-15 seconds or serve with a warm drizzle of coconut sauce for a new twist.
FAQs
Can I make the cake without walnuts?
Absolutely! The walnuts are optional and can be omitted if you prefer a nut-free version or have allergies. The cake will still be moist and delicious without them.
Do I have to drain the pineapple?
Yes, draining the crushed pineapple is important to prevent the batter from becoming too wet and affecting the cake’s texture. You want the pineapple’s sweet flavor without extra liquid.
Can I use fresh pineapple instead of canned?
Fresh pineapple can work, but be sure to chop it finely and drain any juice to avoid altering the cake’s moisture balance. Canned crushed pineapple is more convenient and consistent for this recipe.
Is there a substitute for vegetable oil?
You can use mild-flavored oils like canola or light olive oil as substitutes. Avoid strong-flavored oils because they might overpower the tropical notes of the cake.
How long does the cake need to cool before frosting?
The cake should be completely cool before frosting, usually at least an hour on a wire rack. Frosting a warm cake can cause the frosting to melt and slide off, so patience is key for a pretty finish.
Final Thoughts
This Hawaiian Carrot Pineapple Cake is a celebration of bold, beautiful flavors and textures that comes together with surprising ease. Whether you’re baking for a special occasion or simply wanting to brighten an ordinary day, this recipe is a little piece of tropical sunshine you can make in your own kitchen. Give it a try, share it with the ones you love, and enjoy every delicious bite!
Print
Hawaiian Carrot Pineapple Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that combines the natural sweetness of shredded carrots and crushed pineapple with warm spices and a creamy cream cheese frosting. Perfect for celebrations or any gathering, this cake offers a tropical twist on a classic carrot cake with the added crunch of walnuts and rich, tangy frosting.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 2 cups granulated sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 cup shredded carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk (optional, for consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Prepare Wet Mixture: In a separate bowl, combine granulated sugar, eggs, and vegetable oil. Beat the mixture until it is smooth and well blended.
- Combine Carrots and Pineapple: Add the shredded carrots and well-drained crushed pineapple to the wet mixture. Stir gently to incorporate these moist ingredients evenly.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined to avoid overmixing which can make the cake dense.
- Add Nuts: If using, gently fold in the chopped walnuts to add a crunchy texture and enhance flavor.
- Pour into Pans: Divide the batter evenly between the two prepared 9-inch cake pans and smooth the tops evenly with a spatula.
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back lightly to the touch.
- Cool the Cakes: Remove the cake pans from the oven and allow them to cool for 10 minutes in the pans. Then carefully turn them out onto wire racks and let cool completely before frosting.
- Prepare Frosting: In a medium bowl, beat softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy. If frosting is too thick, add milk a little at a time until desired consistency is reached.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread a generous layer of cream cheese frosting over the top, then place the second cake layer on top.
- Frost the Top and Sides: Cover the entire cake with the remaining cream cheese frosting for an attractive finish and delicious flavor.
Notes
- Make sure to drain the pineapple well to avoid adding excess moisture to the batter.
- For best texture, do not overmix the batter once the dry ingredients are added.
- Walnuts are optional but add a pleasant crunch and flavor contrast.
- If you prefer, substitute the walnuts with pecans or omit nuts for a nut-free version.
- The frosting can be thinned with milk for easier spreading or thickened by adding more powdered sugar as needed.
- Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 410
- Sugar: 32g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Hawaiian carrot cake, pineapple carrot cake, cream cheese frosting, tropical cake, moist carrot cake
