If you love cakes that bring a splash of sunshine to your day, this Hawaiian Carrot Pineapple Cake Recipe is going to become your new favorite. It’s a delightful blend of warm spices, sweet pineapple, and grated carrots that not only delivers incredible moisture and flavor but also a vibrant tropical twist that’s irresistibly charming. With its luscious cream cheese frosting topping, every bite is a perfect balance of sweet, tangy, and warmly spiced goodness that feels like a little vacation for your taste buds.
Ingredients You’ll Need
This recipe shines because it uses straightforward, wholesome ingredients that come together beautifully. Each one plays a crucial role, whether it’s adding moisture, spice, or that tropical note that makes this cake so distinct.
- 2 cups all-purpose flour: The foundation that gives the cake its tender, soft crumb.
- 1 cup granulated sugar: Sweetens the cake perfectly without overpowering the pineapple’s natural sweetness.
- 1 teaspoon baking powder: Helps the cake rise beautifully and stay light.
- 1 teaspoon baking soda: Works with the pineapple to enhance the cake’s moistness and texture.
- 1/2 teaspoon salt: Balances and rounds out the flavors.
- 1 teaspoon ground cinnamon: Adds warm, cozy spice notes that compliment the carrots wonderfully.
- 1/2 teaspoon ground nutmeg: Deepens the spice profile for that classic carrot cake feel.
- 1/2 teaspoon ground ginger: A subtle kick that highlights the tropical theme.
- 1 cup vegetable oil: Keeps the cake moist and tender while lending richness.
- 4 large eggs: Provide structure and bind all the lovely ingredients together.
- 2 cups grated carrots: Freshly grated, they deliver sweetness, moisture, and texture.
- 1 cup crushed pineapple, drained: The star fruit twist that brightens every bite.
- 1 teaspoon vanilla extract: Enhances the overall aroma and flavor harmony.
- 1/2 cup chopped walnuts (optional): Adds a delightful crunch and nutty contrast if you like a little texture.
- Cream cheese frosting (store-bought or homemade): The luscious finishing touch that brings incredible creaminess and tang.
How to Make Hawaiian Carrot Pineapple Cake Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s ready to bake your cake evenly. Grease and flour a 9×13-inch baking pan or, if you prefer, two 9-inch round pans. This simple prep step ensures your cake releases cleanly and keeps its perfect shape.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This mix of spices and leavening agents will distribute evenly throughout your batter and infuse the cake with those classic warm flavors and the perfect lift.
Step 3: Mix the Wet Ingredients
In another bowl, whisk the vegetable oil and eggs until smooth and glossy. Stir in the grated carrots, crushed pineapple (make sure it’s well-drained to avoid sogginess), and vanilla extract. This moisture-rich blend promises a tender, flavorful bite in every slice.
Step 4: Bring It All Together
Gently fold the wet ingredients into the dry mixture, stirring just until combined to avoid a dense cake. If you like a bit of crunch, tuck in the chopped walnuts at this stage for an added layer of texture that pairs wonderfully with the tropical notes.
Step 5: Bake to Perfection
Pour your batter into the prepared pan(s) and smooth the surface with a spatula. Pop it into the oven and bake for 30-35 minutes. The cake is done when a toothpick poked into the center comes out clean, signaling that perfect moist crumb inside.
Step 6: Cool and Frost
Let the cake cool completely on a wire rack before frosting to prevent the cream cheese frosting from melting into a puddle. Once cool, spread a generous layer of your choice of cream cheese frosting over the top—that creamy finish is what makes this Hawaiian Carrot Pineapple Cake Recipe an absolute gem.
Step 7: Slice and Enjoy!
Slice your cake into 12 to 16 pieces and share the tropical love with friends and family. The balance of spices, pineapple sweetness, and creamy frosting will have everyone asking for seconds.
How to Serve Hawaiian Carrot Pineapple Cake Recipe
Garnishes
To really elevate your cake presentation, consider sprinkling toasted coconut flakes over the frosting or adding a few pineapple chunks on the side. These garnishes amplify the tropical vibe and add a pleasant contrast in texture and flavor.
Side Dishes
This cake pairs beautifully with a cup of strong coffee or a tropical iced tea, which can help balance the richness while complementing the pineapple and spice notes. Lightly whipped cream or fresh fruit salad are also delightful accompaniments for a refreshing contrast.
Creative Ways to Present
Why not serve this cake as mini layered cupcakes instead? Divide the batter into cupcake liners, bake, and frost individually for cute, portable treats. You can also transform it into a trifle by layering cake pieces with cream cheese frosting and crushed pineapple for a show-stopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your Hawaiian Carrot Pineapple Cake stored in an airtight container in the refrigerator. It stays fresh and moist for up to 4-5 days, and the flavors actually deepen when given time to meld.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw overnight in the fridge before frosting. For leftover frosted cake, freeze in an airtight container for about 2 months for best quality.
Reheating
Warm individual slices gently in the microwave for 15-20 seconds to bring back that fresh-baked feel. Avoid heating the entire cake to maintain the frosting’s perfect texture.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to drain fresh pineapple well to avoid excess moisture that might make the cake soggy. Fresh pineapple will add a vibrant natural sweetness that’s fantastic in this recipe.
Is it necessary to use vegetable oil, or can I substitute butter?
Vegetable oil keeps the cake especially moist and tender. Butter can be used but may result in a denser texture. If you do substitute, try melted butter to maintain some moisture.
Can I make this cake vegan or dairy-free?
You can adapt this recipe by replacing eggs with flax eggs or another egg substitute, using dairy-free cream cheese for frosting, and ensuring the sugar is vegan-friendly. The texture will be slightly different but still delicious!
Why do I need both baking powder and baking soda?
They work together to give the cake lift and lightness. Baking soda reacts with the pineapple’s acidity, while baking powder provides additional rise, making the cake perfectly tender and fluffy.
What’s the best way to grate carrots for this cake?
Use the fine side of a box grater or a food processor with a shredding attachment to ensure the carrots are finely grated, which promotes even moisture distribution and a smooth crumb in the cake.
Final Thoughts
Trust me, once you try this Hawaiian Carrot Pineapple Cake Recipe, it will quickly become a beloved classic in your recipe box. The combination of warm spices, tropical sweetness, and creamy frosting is simply unforgettable. So go ahead, bake a batch and enjoy a little taste of island sunshine no matter the season!
Print
Hawaiian Carrot Pineapple Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 to 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert combining the sweetness of grated carrots and crushed pineapple with warm spices like cinnamon, nutmeg, and ginger. Topped with creamy cream cheese frosting and optionally studded with crunchy walnuts, this cake offers a perfect tropical twist on a classic carrot cake that’s perfect for any celebration or casual treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup chopped walnuts (optional)
- Cream cheese frosting (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil and eggs until smooth and cohesive. Then stir in the grated carrots, drained crushed pineapple, and vanilla extract to incorporate all the wet components thoroughly.
- Blend Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients, mixing gently until just combined. If using walnuts, fold them in now to distribute evenly without overmixing.
- Prepare to Bake: Pour the batter evenly into the prepared baking pan(s). Smooth the surface with a spatula for an even bake. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan(s) set on a wire rack. This step ensures the cake firms up for easier frosting application.
- Frost and Serve: Once cooled, spread a generous layer of cream cheese frosting over the top of the cake. Slice into 12 to 16 pieces and serve to enjoy the moist, tropical flavors.
Notes
- Ensure the crushed pineapple is well-drained to avoid a soggy cake.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Make the cream cheese frosting ahead to let it chill for easier spreading.
- Store cake covered in the refrigerator and consume within 4-5 days for optimal freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
