If you have a sweet tooth and a love for tropical flavors, the Hawaiian Carrot Pineapple Cake Recipe will quickly become your go-to dessert. This cake effortlessly combines the moist texture of freshly grated carrots with the bright, tangy essence of crushed pineapple, all wrapped up in warm spices and topped with luscious cream cheese frosting. Each bite feels like a mini island getaway, balancing sweetness and spice with a tender crumb that melts in your mouth. Whether you’re celebrating a special occasion or simply craving something comforting yet exotic, this Hawaiian Carrot Pineapple Cake Recipe brings a burst of joy to your table.
Ingredients You’ll Need
Gathering these simple but essential ingredients is your first step toward baking a flavorful, moist cake that’s rich in texture and character. Each one plays its part in creating that perfect harmony of sweet, spicy, and tropical notes.
- 2 cups all-purpose flour: The foundation that gives the cake structure and body.
- 1 cup granulated sugar: Provides the perfect level of sweetness without overwhelming the other flavors.
- 1 teaspoon baking powder: Ensures the cake rises beautifully and stays light.
- 1 teaspoon baking soda: Reacts with the acidic pineapple to help with leavening and tenderness.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 teaspoon ground cinnamon: Adds warm spice that complements the carrots and pineapple.
- 1/2 teaspoon ground nutmeg: Brings a subtle depth and aromatic warmth.
- 1/2 teaspoon ground ginger: Lends a hint of zing that brightens the cake.
- 1 cup vegetable oil: Keeps the cake moist and tender without overpowering the flavor.
- 4 large eggs: Bind all the ingredients together and add richness.
- 2 cups grated carrots: The star veggie that infuses moisture, sweetness, and texture.
- 1 cup crushed pineapple (drained): Injects tropical juiciness and acidity that lifts the entire cake.
- 1 teaspoon vanilla extract: Rounds out the flavors with a smooth, fragrant touch.
- 1/2 cup chopped walnuts (optional): Adds crunch and nutty flavor for extra texture contrast.
- Cream cheese frosting: The luscious finish that perfectly balances tanginess and sweetness.
How to Make Hawaiian Carrot Pineapple Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour two 9-inch round cake pans to ensure your cake comes out cleanly and retains its delicate crumb.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This mix of spices and leavening agents sets the stage for a flavorful, perfectly risen cake.
Step 3: Add Wet Ingredients
Next, add the vegetable oil and eggs to the dry ingredients. Stir until the batter is smooth and well combined. This blend forms a rich, velvety base for all the wonderful flavors to harmonize.
Step 4: Add Pineapple and Carrots
Fold in the grated carrots, crushed pineapple, vanilla extract, and if you’re using walnuts, toss those in too. These ingredients bring moisture, sweetness, and delightful bursts of tropical flavor that make this cake truly special.
Step 5: Bake
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. This is when your kitchen starts filling with inviting, warm aromas that signal something wonderful is baking.
Step 6: Cool and Frost
Allow the cakes to cool in the pans for about 10 minutes before removing them to cool completely on a wire rack. Once fully cooled, generously frost the layers with that creamy, tangy cream cheese frosting that perfectly complements the spicy-sweet cake.
How to Serve Hawaiian Carrot Pineapple Cake Recipe
Garnishes
To elevate your Hawaiian Carrot Pineapple Cake Recipe, sprinkle some toasted coconut flakes or extra chopped walnuts on top of the cream cheese frosting. It adds a beautiful texture and a hint of crunch while enhancing the tropical vibe.
Side Dishes
This cake pairs beautifully with simple sides like fresh fruit slices, such as mango or kiwi, which echo the island flavors. A dollop of whipped cream or a scoop of vanilla bean ice cream makes for an indulgent combo that balances rich and fresh notes.
Creative Ways to Present
For a festive touch, serve your cake with a tropical twist by adding edible flowers or drizzling a pineapple glaze over the top. You can even cut it into smaller squares and serve it as part of a dessert platter showcasing island-inspired treats.
Make Ahead and Storage
Storing Leftovers
Your Hawaiian Carrot Pineapple Cake Recipe keeps beautifully when stored in an airtight container in the refrigerator for up to 4 days. This helps maintain the cream cheese frosting’s freshness and the cake’s moist texture.
Freezing
If you want to save some for later, wrap the cooled cake layers tightly in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 2 months and thaw overnight in the fridge before frosting or serving.
Reheating
Since this cake is best enjoyed chilled or at room temperature, it’s not recommended to heat it. Simply let frozen cake thaw naturally, or if refrigerated, take it out 30 minutes before serving to bring it to the perfect softness.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh pineapple can be used, but make sure to finely chop it and drain any excess juice to avoid making the batter too wet. This will still give you that vibrant pineapple flavor you love.
Is it necessary to peel and grate the carrots myself?
While pre-grated carrots from the store work in a pinch, freshly grated carrots often have better texture and moisture, which contributes to the overall moistness and freshness of the cake.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just be sure the blend contains xanthan gum or a similar binder for the best texture.
What is the best type of cream cheese frosting for this cake?
A classic cream cheese frosting made with softened cream cheese, butter, powdered sugar, and vanilla extract is perfect. It balances the cake’s spices and sweetness with a tangy richness that complements each bite.
Can I omit the nuts if someone has allergies?
Definitely! The walnuts add texture and flavor, but the cake will still be moist and flavorful without them. You can also substitute with seeds like sunflower or pumpkin seeds for crunch if preferred.
Final Thoughts
This Hawaiian Carrot Pineapple Cake Recipe is one of those rare desserts that feels like a warm hug with a tropical vacation rolled into one slice. Its harmony of sweet, spicy, and tangy flavors along with a moist crumb makes it unforgettable. I wholeheartedly encourage you to give this recipe a try—you’ll be amazed at how simple ingredients come together so beautifully to create something truly special for your family and friends.
Print
Hawaiian Carrot Pineapple Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American Hawaiian
- Diet: Vegetarian
Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that perfectly blends grated carrots, crushed pineapple, and warm spices. Topped with a creamy, tangy cream cheese frosting, it offers a delightful tropical twist on classic carrot cake, making it perfect for gatherings and celebrations.
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
- 1 teaspoon vanilla extract
Fresh Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts (optional)
Frosting
- Cream cheese frosting (prepared or homemade)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until evenly combined.
- Add Wet Ingredients: Pour the vegetable oil and crack in the eggs to the dry ingredient mixture. Stir gently but thoroughly until the mixture is smooth and all ingredients are well incorporated.
- Add Pineapple and Carrots: Fold in the grated carrots, drained crushed pineapple, vanilla extract, and chopped walnuts if using. Mix just enough to combine without overmixing.
- Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cakes to cool for about 10 minutes in the pans. Then, remove them onto a wire rack to cool completely. Once fully cooled, frost with cream cheese frosting as desired.
Notes
- Make sure to drain the pineapple well to prevent excess moisture in the cake.
- For added texture, toast the walnuts before folding them into the batter.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor variation.
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- Let the cake come to room temperature before serving for the best flavor and texture.
