If you’re anything like me and adore cakes that marry tropical sunshine with comforting warmth, then the Hawaiian Pineapple Carrot Cream Cake Recipe is going to become your new obsession. This cake is a beautiful symphony of freshly grated carrots, juicy pineapple, and a dreamy cream cheese frosting that feels like a cozy hug in every bite. It’s perfect for celebrations or just brightening up an ordinary day with a slice of sunshine. Trust me, once you try this recipe, it will hold a special place in your heart for how moist, flavorful, and downright irresistible it is.
Ingredients You’ll Need
The magic behind the Hawaiian Pineapple Carrot Cream Cake Recipe lies in its simple, wholesome ingredients. Each one plays a vital role in creating the moist texture, rich flavors, and delightful aroma that make this cake unforgettable.
- 2 cups all-purpose flour: Provides the sturdy base for a tender cake crumb.
- 1 1/2 cups granulated sugar: Sweetens the cake perfectly without overpowering the natural flavors.
- 1 teaspoon baking powder: Helps the cake rise evenly and become fluffy.
- 1 teaspoon baking soda: Works with the pineapple to create a tender crumb and subtle tang.
- 1 teaspoon ground cinnamon: Adds warm, fragrant notes that complement the carrots beautifully.
- 1/2 teaspoon ground nutmeg: Enhances the cake’s depth with a hint of spice.
- 1/2 teaspoon salt: Balances the sweetness and rounds out flavors.
- 1/2 cup vegetable oil: Keeps the cake moist and soft without heaviness.
- 4 large eggs: Provide structure and richness.
- 2 teaspoons vanilla extract: Infuses the batter with a mellow, sweet aroma.
- 2 cups finely grated carrots: The star of the show, giving texture and natural sweetness.
- 1 cup crushed pineapple, drained: Adds juicy tropical flavor and moisture.
- 1/2 cup unsweetened shredded coconut: Brings a subtle chewiness and island flair.
- 1/2 cup chopped walnuts or pecans (optional): Introduces a pleasant crunch and nutty contrast.
- 8 ounces cream cheese, softened: Essential for the luscious frosting that ties it all together.
- 1/2 cup unsalted butter, softened: Adds richness and silky texture to the frosting.
- 2 cups powdered sugar: Sweetens the frosting naturally smooth.
- 1 teaspoon vanilla extract: Gives the frosting a fragrant essence.
- 1–2 tablespoons pineapple juice (optional): Enhances the tropical vibe and thins the frosting just enough for easy spreading.
How to Make Hawaiian Pineapple Carrot Cream Cake Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease your cake pans – two 8-inch round pans work beautifully, but a 9×13-inch pan is perfect if you prefer a single-layer cake. Don’t forget to flour the pans lightly after greasing to ensure your cake releases effortlessly after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This dry blend is the foundation of your cake’s flavor and texture, with spices that warm the aroma and leaveners that give your cake the perfect rise.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the vegetable oil, eggs, and vanilla extract until smooth and well blended. This mixture is what keeps your cake moist and rich, while the vanilla adds that lovely sweet scent you’ll recognize and love.
Step 4: Blend Wet and Dry
Slowly add the wet ingredients to the dry, stirring gently until just combined. It’s important not to overmix here because a tender crumb depends on gentle handling at this stage.
Step 5: Fold in the Good Stuff
Here’s where the magic really happens. Gently fold in the grated carrots, crushed pineapple, shredded coconut, and nuts if you’re using them. This step fills your cake with bursts of tropical flavor and texture that keep every bite exciting.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pans. Bake for 25 to 30 minutes if you’re using round pans, or 35 to 40 minutes if you’re using a 9×13-inch pan. The cake is done when a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Creamy Frosting
Beat together the softened cream cheese and butter until silky smooth. Gradually add powdered sugar, mixing thoroughly after each addition to keep it lump-free. Stir in vanilla extract and pineapple juice, if using, to achieve a luscious spreadable consistency that will elevate your cake.
Step 8: Frost and Garnish
Once your cake layers are completely cool, spread the frosting generously between layers and over the top. Garnish with additional shredded coconut or nuts for a beautiful, textural finish. You’ve just created a show-stopping dessert that’s bursting with tropical bliss!
How to Serve Hawaiian Pineapple Carrot Cream Cake Recipe
Garnishes
For an eye-catching presentation, sprinkle toasted shredded coconut or chopped nuts on top of the frosting. These garnishes add a toasty aroma and a pleasing crunch that perfectly complements the creamy frosting and moist cake layers.
Side Dishes
This cake pairs beautifully with a light cup of coffee or a refreshing tropical tea. You can also add a scoop of vanilla ice cream or a dollop of whipped cream to enhance the creamy indulgence and balance the spices.
Creative Ways to Present
Try serving the Hawaiian Pineapple Carrot Cream Cake Recipe in individual mini mason jars layered with extra pineapple chunks and whipped cream for a delightful twist. Or use edible flowers for a festive and colorful flourish, making it a centerpiece that delights both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly with plastic wrap or place in an airtight container to keep it fresh. Store it in the refrigerator where it will stay moist and delicious for up to 4 days without losing any of its fantastic flavor.
Freezing
You can freeze the cake layers without frosting for up to 2 months. Wrap each layer separately in plastic wrap and then in aluminum foil. When you’re ready to enjoy, thaw them overnight in the refrigerator before frosting and serving.
Reheating
This cake is best served chilled or at room temperature, so reheating is not typically recommended. However, if you prefer it slightly warmer, let slices sit out for 30 minutes before serving or microwave briefly for about 10 seconds to take the chill off.
FAQs
Can I substitute ingredients in this Hawaiian Pineapple Carrot Cream Cake Recipe?
Absolutely! You can swap the vegetable oil for melted coconut oil for extra tropical flavor, or use pecans instead of walnuts. Just remember that certain substitutions might slightly alter the texture or taste, but creativity is always welcome in the kitchen.
Is this cake suitable for people with nut allergies?
Yes! Simply omit the nuts entirely, and the cake will still be moist, flavorful, and delightful. The shredded coconut and pineapple add plenty of texture and flavor on their own.
Can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with your favorite gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum or another binder for best results in texture.
How long does the frosting take to make?
The cream cheese frosting is quick and easy, taking about 5 to 10 minutes to beat together until perfectly smooth and fluffy. It’s the perfect creamy complement to the spice and sweetness of the cake.
What occasion is best for serving the Hawaiian Pineapple Carrot Cream Cake Recipe?
This cake is wonderful for birthday celebrations, brunch gatherings, or summer parties. Its tropical flavors always bring a festive vibe and make any occasion feel special and joyful.
Final Thoughts
I can’t recommend this Hawaiian Pineapple Carrot Cream Cake Recipe enough if you want a dessert that feels like a warm island breeze wrapped in a slice of tender, spiced cake. It’s approachable, full of flavor, and irresistibly moist. Give it a try and watch it become a cherished family favorite that you’ll want to bake again and again.
Print
Hawaiian Pineapple Carrot Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hawaiian Pineapple Carrot Cream Cake is a moist, flavorful dessert combining the natural sweetness of finely grated carrots and crushed pineapple with warm spices and a creamy, tangy cream cheese frosting. Topped with shredded coconut and nuts, it offers a tropical twist on a classic carrot cake, perfect for celebrations or a satisfying treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Main Mix-ins
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice (optional)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans or one 9×13-inch pan to ensure easy cake release and even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat together the vegetable oil, eggs, and vanilla extract. Then slowly add these wet ingredients to the dry mixture, stirring gently until just combined to avoid overmixing.
- Add Mix-ins: Gently fold in the finely grated carrots, drained crushed pineapple, unsweetened shredded coconut, and chopped nuts if using, ensuring even distribution without overworking the batter.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 25–30 minutes if using round pans or 35–40 minutes if using a 9×13-inch pan. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Allow the cakes to cool in their pans for 10 minutes to set before transferring them to a wire rack. Cool completely to room temperature to prepare for frosting.
- Make the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing thoroughly after each addition. Stir in the vanilla extract and pineapple juice if desired, creating a luscious, tangy frosting.
- Frost and Garnish: Apply the cream cheese frosting evenly over the cooled cake layers or pan cake. Garnish with extra shredded coconut or chopped nuts for added texture and decoration as desired.
Notes
- Drain the crushed pineapple well to prevent excess moisture in the batter.
- Use room temperature eggs and dairy products for best mixing results.
- Folding in the carrots and pineapple gently helps maintain the cake’s light texture.
- Optional nuts add crunch but can be omitted for a nut-free version.
- For gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
- Store the cake covered in the refrigerator to keep the cream cheese frosting fresh.
