Hawaiian Pineapple Carrot Cream Cake Recipe
The Hawaiian Pineapple Carrot Cream Cake is a dreamy marriage of vibrant tropical flavors and comforting, nostalgic sweetness. Imagine tender, spice-kissed carrot cake but with juicy pineapple brightness and a creamy layer of tangy frosting—absolutely unforgettable! Whether you’re baking for a family gathering or treating yourself on a quiet afternoon, this cake will always steal the show with its moist crumb, tropical tang, and creamy finish.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about making Hawaiian Pineapple Carrot Cream Cake is how straightforward the ingredient list is, yet each item has an important role to play. Every bite reflects this harmony—spices, natural sweetness, and that signature tropical flair!
- All-purpose flour: Forms a sturdy yet delicately soft base, giving the cake gentle structure without heaviness.
- Baking soda: Ensures a perfectly risen cake with tender crumb, so every slice is fluffy and satisfying.
- Salt: Enhances all the other flavors, especially the warmth of the spices and sweetness of the cake.
- Ground cinnamon: Adds a cozy, aromatic depth that dances with the carrot and pineapple flavors.
- Ground nutmeg: Brings subtle complexity, making every forkful more interesting than the last.
- Granulated sugar: Sweetens the cake without overwhelming its other, more delicate notes.
- Packed brown sugar: Provides richness and a hint of caramel flavor, boosting the overall warmth.
- Large eggs: Lend moisture, richness, and help bind the cake together seamlessly.
- Vegetable oil: Keeps the cake ultra-moist and irresistibly tender for days.
- Crushed pineapple with juice: Infuses the cake with bright, juicy sweetness and a touch of tropical tang.
- Vanilla extract: Rounds out the flavors and adds a lovely aromatic touch.
- Finely grated carrots: Create that iconic carrot cake flavor and enrich every bite with moisture and color.
- Shredded sweetened coconut: Elevates the tropical vibe and adds chewiness and subtle sweetness.
- Chopped walnuts (optional): Offer a delightful crunch and nutty flavor if you love a bit of texture.
- Cream cheese (softened): The essential base for a luscious, tangy frosting.
- Unsalted butter (softened): Makes your frosting extra creamy and spreadable.
- Powdered sugar: Sweetens the frosting and creates a velvety finish.
- Vanilla extract: Balances the richness of the frosting with gentle sweetness.
How to Make Hawaiian Pineapple Carrot Cream Cake
Step 1: Prepare Your Pan and Preheat the Oven
Before you do anything else, grease and flour a 9×13-inch baking pan—this keeps your cake from sticking and makes serving a breeze. Set your oven to 350°F (175°C) so it’s ready for baking once your batter comes together.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and nutmeg. This not only combines your dry ingredients but also helps the spices spread evenly through the cake for ideal flavor in every bite.
Step 3: Blend Wet Ingredients with Sugars
Using a large bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, crushed pineapple (including its juice), and vanilla extract. Mixing until smooth ensures your cake will be tender and evenly sweetened, with that subtle tropical undertone shining through.
Step 4: Combine Wet and Dry Mixtures
Slowly add your dry ingredients to the wet mixture, stirring gently until just combined. Over-mixing can lead to a dense cake, so fold just until you see no more streaks of flour for that perfect, fluffy texture.
Step 5: Add Carrots, Coconut, and Walnuts
Fold in the grated carrots, sweetened coconut, and walnuts if you’re using them. This is where the Hawaiian Pineapple Carrot Cream Cake really comes to life—each mix-in brings color, chew, and crunch, ensuring every mouthful is a little celebration.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool completely in the pan before frosting—trust me, it’s worth the wait.
Step 7: Make the Cream Cheese Frosting
While the cake cools, beat together softened cream cheese and butter until creamy and smooth. Slowly add powdered sugar and vanilla extract, beating until the frosting becomes light, fluffy, and just the right amount of tangy and sweet.
Step 8: Frost and Enjoy
Spread your luscious frosting evenly over the cooled cake. The cream cheese layer adds the most luscious, tangy finish to your Hawaiian Pineapple Carrot Cream Cake—just try not to sneak too many bites straight from the bowl!
How to Serve Hawaiian Pineapple Carrot Cream Cake
Garnishes
For extra visual flair, top your cake with a scattering of toasted coconut flakes, a sprinkle of chopped nuts, or even a few thin pineapple wedges. These garnishes add color and crunch, making each slice look irresistible when served.
Side Dishes
If you want to create the ultimate dessert spread, pair your Hawaiian Pineapple Carrot Cream Cake with a simple fruit salad, or serve alongside tropical sorbet for a refreshing contrast. A cup of strong coffee or spiced chai tea balances out the cake’s sweetness beautifully.
Creative Ways to Present
You can bake this cake as individual cupcakes or in two round pans for a layered version. For special occasions, decorate each piece with a sugared edible flower or a stripe of pineapple preserve for that truly “wow” effect. This is one cake that’s easy to dress up for any celebration!
Make Ahead and Storage
Storing Leftovers
Store any leftover Hawaiian Pineapple Carrot Cream Cake covered in the refrigerator. Because of the cream cheese frosting, chilling keeps the cake fresh and flavors vibrant for up to four or five days. Let slices sit at room temperature for a few minutes before serving if you like a softer texture.
Freezing
This cake freezes surprisingly well! Wrap slices tightly in plastic wrap and then foil, or use an airtight container. You can freeze both frosted and unfrosted cake for up to two months. Just let individual pieces thaw overnight in the fridge for the best flavor and texture.
Reheating
If you prefer your cake lightly warm, let a chilled slice come to room temperature, then microwave for about 10 seconds—just enough to take the chill off and make the frosting extra creamy, while keeping that delightful moistness in the crumb.
FAQs
Can I make Hawaiian Pineapple Carrot Cream Cake as cupcakes?
Absolutely! Divide the batter among lined muffin tins (fill about 2/3 full) and bake for 18–22 minutes. You’ll get adorable, portion-perfect cakes with all the flavors you love—and they’re so easy to serve for parties or picnics.
Do I have to include the coconut and walnuts?
Nope! Hawaiian Pineapple Carrot Cream Cake is incredibly flexible. Omit the coconut for a less chewy texture, or skip the walnuts to keep it nut-free. The cake will still turn out tender, fruity, and flavorful every time.
Can I use fresh pineapple instead of canned?
Yes! Finely crush fresh pineapple and use it along with its natural juice. Just make sure to measure accurately and not to add too much extra liquid, which could change the cake’s texture.
How do I make this cake gluten-free?
Substitute your favorite 1:1 gluten-free all-purpose flour blend. Since this recipe relies heavily on eggs and oil for moisture and bind, it adapts well to gluten-free versions without becoming dry or crumbly.
Can I bake this ahead for an event?
Yes! Hawaiian Pineapple Carrot Cream Cake is actually better when made a day in advance. The flavors mingle overnight, and chilling gives the frosting time to set perfectly. Simply store covered in the fridge until you’re ready to serve.
Final Thoughts
If you love a cake that’s moist, beautifully spiced, and bursting with tropical flavor, you just have to try this Hawaiian Pineapple Carrot Cream Cake. It’s a guaranteed crowd-pleaser and so easy to make your own. I hope you make it, share it, and savor every scrumptious bite—let me know how it goes!
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Hawaiian Pineapple Carrot Cream Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in a taste of the tropics with this Hawaiian Pineapple Carrot Cream Cake. Moist carrot cake studded with pineapple, coconut, and walnuts, topped with a luscious cream cheese frosting – a delightful dessert for any occasion.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 1/4 cup crushed pineapple with juice
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, beat sugars, eggs, oil, pineapple, and vanilla until smooth.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, stir until combined.
- Add mix-ins: Fold in carrots, coconut, and walnuts. Pour batter into pan.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean. Cool completely.
- Make frosting: Beat cream cheese and butter, add sugar and vanilla, beat until fluffy. Spread on cake.
Notes
- For a layered version, bake in two 9-inch round pans and adjust bake time to 25–30 minutes.
- Best served chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Hawaiian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 33g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
