If you love tropical flavors and moist, tender cakes, this Hawaiian Carrot Pineapple Cake Recipe is an absolute must-try. Bursting with vibrant ingredients like freshly grated carrots, crushed pineapple, sweet coconut, and a luscious cream cheese frosting, it combines the warm spices of cinnamon and nutmeg with an island-inspired sweetness that feels like a vacation in every bite. Whether you’re baking for a special occasion or simply want to brighten up your day with something delightful, this cake offers a perfect balance of texture, flavor, and nostalgia that’s hard to resist.
Ingredients You’ll Need
Putting together the Hawaiian Carrot Pineapple Cake Recipe is easier than you might think because it uses simple pantry staples along with fresh, flavorful additions. Each ingredient plays a key role in creating that perfect harmony of taste, richness, and texture you’ll love.
- 2 cups all-purpose flour: The base that provides structure to your cake.
- 2 teaspoons baking soda: Helps the cake rise to a light and fluffy texture.
- 1/2 teaspoon salt: Balances sweetness and enhances flavors.
- 2 teaspoons ground cinnamon: Adds warm, comforting spice notes.
- 1/2 teaspoon ground nutmeg: Gives a subtle, earthy depth.
- 1/2 teaspoon ground ginger: Introduces a fragrant zing.
- 1 1/2 cups granulated sugar: Sweetens the cake beautifully.
- 1 cup vegetable oil: Keeps the cake moist and tender.
- 4 large eggs: Binds ingredients and adds richness.
- 2 teaspoons vanilla extract: Enhances the cake’s overall flavor.
- 2 cups grated carrots: The star vegetable adding texture, natural sweetness, and moisture.
- 1 cup crushed pineapple with juice: Delivers a burst of tropical juiciness.
- 1/2 cup shredded sweetened coconut: Adds delightful chewiness and island flair.
- 1/2 cup chopped walnuts or pecans (optional): Provides crunch and nutty richness.
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened: Creates the creamy, tangy frosting base.
- 1/2 cup unsalted butter, softened: Adds smoothness and richness.
- 3 1/2 cups powdered sugar: Sweetens and thickens the frosting.
- 1 teaspoon vanilla extract: Elevates the flavor with warmth and depth.
- 1 to 2 tablespoons pineapple juice or milk: Adjusts frosting consistency and adds a hint of tropical brightness.
How to Make Hawaiian Carrot Pineapple Cake Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F. Grease and flour a 9×13-inch baking pan to ensure your beautiful cake doesn’t stick and lifts out perfectly after baking. Getting this part right sets the stage for a flawless bake.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger. This step infuses your cake with those classic warm spices and ensures all the leavening and seasoning are evenly distributed throughout the batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and glossy. This not only helps incorporate air for a lighter texture but also makes mixing with dry ingredients easier and more efficient.
Step 4: Blend Wet and Dry Ingredients
Slowly stir the dry ingredients into the wet mixture just until everything is combined—overmixing can make the cake tough. This gentle folding protects the tender crumb you’re aiming to achieve.
Step 5: Fold in the Carrots, Pineapple, Coconut, and Nuts
Now for the fun part: stir in the grated carrots, crushed pineapple with juice, shredded coconut, and if you’re using them, the chopped walnuts or pecans. This adds moisture, tropical flavor, and a variety of textures that make this cake truly special.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and spread evenly. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. The kitchen will fill with the most inviting aroma, teasing you with what’s to come!
Step 7: Cool and Frost
Allow your cake to cool completely in the pan before applying the frosting. For the cream cheese frosting, beat the softened cream cheese and butter until creamy, then gradually add powdered sugar until smooth. Stir in the vanilla and pineapple juice or milk to reach your ideal consistency. Spread generously over the cooled cake for that rich, tangy finish.
How to Serve Hawaiian Carrot Pineapple Cake Recipe
Garnishes
For extra charm, top your frosted cake with toasted coconut flakes or a sprinkle of chopped nuts. These little touches add both visual appeal and an extra layer of crunch that complements the cake beautifully.
Side Dishes
This cake pairs wonderfully with a simple cup of fresh-brewed coffee or a tropical fruit salad to amplify the island vibes. A scoop of vanilla ice cream or whipped cream alongside can also elevate your serving experience to dessert paradise.
Creative Ways to Present
If you want to impress guests, consider turning the Hawaiian Carrot Pineapple Cake Recipe into a layered cake by baking in two 9-inch pans and stacking with frosting in between. For gatherings, cut the cake into small squares for bite-sized treats or serve alongside a tropical punch for a festive touch.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your cake covered and refrigerated. It stays moist and delicious for up to 4 days. Let it come to room temperature before serving to enjoy the full flavor and creamy frosting texture.
Freezing
You can freeze the unfrosted cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator and then frost before serving. This makes Hawaiian Carrot Pineapple Cake Recipe a great option for planning ahead.
Reheating
This cake is perfect served chilled or at room temperature, so reheating is generally not necessary. If you prefer, letting slices warm up slightly on the counter will enhance the flavors and soften the frosting for a perfect bite.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can add a more vibrant and natural sweetness to the cake. Make sure to drain it well so the batter doesn’t become too wet.
Is it possible to make this cake gluten free?
Yes, you can substitute the all-purpose flour with a gluten-free blend, but be mindful that texture might differ slightly. Adding a bit of xanthan gum can help improve structure if your blend doesn’t already include it.
Can I omit the nuts if I have allergies?
Of course! The nuts add texture and flavor but are completely optional. Your Hawaiian Carrot Pineapple Cake Recipe will still be moist and delicious without them.
How long does this cake keep once frosted?
When refrigerated and stored properly, the cake remains fresh for about 3 to 4 days. For best taste, serve it within this period.
Can I turn this into cupcakes?
Definitely! Divide the batter into a greased or lined muffin tin and bake for about 20 to 25 minutes or until a toothpick comes out clean. Frost once cooled for delightful individual treats.
Final Thoughts
This Hawaiian Carrot Pineapple Cake Recipe has such a special place in my heart because it combines comforting spice with tropical freshness in the most delightful way. Whether you’re sharing it with family, friends, or simply savoring a slice yourself, it’s guaranteed to brighten any day. Grab your ingredients, get baking, and bring a little island sunshine to your kitchen—you won’t regret it!
Print
Hawaiian Carrot Pineapple Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-American
- Diet: Vegetarian
Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert featuring grated carrots, crushed pineapple, shredded coconut, and a hint of warm spices. Topped with a smooth and tangy cream cheese frosting infused with pineapple juice, this tropical cake offers a perfect balance of sweetness and texture that is sure to delight your taste buds.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple with juice
- 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 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons pineapple juice or milk (for desired consistency)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Stir the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix for a tender crumb.
- Fold in Additions: Gently fold in the grated carrots, crushed pineapple with its juice, shredded coconut, and chopped nuts if using. This adds moisture, texture, and tropical flavor to the batter.
- Pour and Bake: Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter until creamy and smooth.
- Add Sugar and Flavor: Gradually add powdered sugar while continuing to beat until the frosting is smooth, then mix in the vanilla extract.
- Adjust Consistency: Stir in pineapple juice or milk, one tablespoon at a time, until the frosting reaches your desired spreading consistency.
- Frost the Cake: Spread the cream cheese frosting evenly over the completely cooled cake for a luscious finishing touch.
Notes
- This moist cake improves in flavor after sitting overnight, making it perfect to prepare a day in advance.
- For a layered cake, bake the batter in two 9-inch round pans instead of the 9×13-inch pan.
- Store the cake refrigerated and bring to room temperature before serving for best texture and flavor.
