Experience the tropical twist of Hawaiian Carrot Pineapple Cake, a moist, fruity dessert that’s simply irresistible. This cake blends the sweetness of ripe pineapple with the natural earthiness of fresh carrots, creating a vibrant, flavorful treat perfect for any occasion. Whether you’re celebrating a family gathering or just craving a sunny slice of tropical goodness, this cake will brighten your day and delight your taste buds.
Why You’ll Love This Recipe
- Moist and tender texture: The pineapple juice and grated carrots keep the cake deliciously moist, making every bite melt in your mouth.
- Perfect balance of flavors: Sweet pineapple paired with warm spices and fresh carrots creates a unique and memorable taste.
- Easy to prepare: Simple ingredients and straightforward steps make it manageable for bakers of all skill levels.
- Versatile for any occasion: Whether it’s a casual picnic or a festive celebration, this cake fits right in.
- Bright, tropical appeal: It’s a vibrant dessert that brings a ray of sunshine to your dessert table.
Ingredients You’ll Need
This recipe calls for straightforward, wholesome ingredients that come together beautifully to create that signature Hawaiian Carrot Pineapple Cake flavor and texture. Each component plays a role in bringing out the cake’s moist crumb, rich taste, and lovely color.
- All-purpose flour: Provides the cake’s structure and light crumb.
- Grated carrots: Adds natural sweetness, moisture, and a beautiful orange hue.
- Crushed pineapple with juice: Infuses the cake with tropical sweetness and extra moisture.
- Sugar: Balances flavors and enhances browning during baking.
- Vegetable oil: Keeps the cake tender and moist without heaviness.
- Eggs: Bind the ingredients and give the cake a rich texture.
- Baking soda and baking powder: Help the cake rise and stay fluffy.
- Cinnamon and nutmeg: Introduce warm, comforting spices that complement the tropical flavors.
- Vanilla extract: Enhances the sweetness and depth of flavor.
- Chopped walnuts or macadamia nuts (optional): Adds crunch and a nutty contrast to the sweet cake.
- Cream cheese frosting ingredients: Typically cream cheese, butter, powdered sugar, and vanilla for a tangy, sweet finish.
Variations for Hawaiian Carrot Pineapple Cake
Feel free to personalize your Hawaiian Carrot Pineapple Cake to truly make it yours. From dietary swaps to flavor boosts, this recipe easily adjusts to what you have on hand or prefer.
- Gluten-free version: Substitute all-purpose flour with a gluten-free baking blend to accommodate dietary needs without compromising taste.
- Vegan adaptation: Use flax eggs and a plant-based cream cheese frosting to make it vegan-friendly.
- Add coconut flakes: Stir in shredded coconut for extra island-inspired flavor and texture.
- Swap nuts: Macadamia nuts or pecans work beautifully in place of walnuts for different nutty notes.
- Spice it up: Increase cinnamon or add a pinch of ground ginger or cloves for deeper warm spice profiles.
How to Make Hawaiian Carrot Pineapple Cake
Step 1: Prepare Ingredients
Preheat your oven to 350°F (175°C). Gather all ingredients, grate the carrots finely, and drain the pineapple if preferred or use with juice for extra moisture.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt. Set aside.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
Step 4: Blend Wet and Dry Mixtures
Slowly fold the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to keep the cake tender.
Step 5: Add Carrots, Pineapple, and Nuts
Gently fold in the grated carrots, crushed pineapple (with or without juice), and the optional nuts, ensuring an even distribution throughout the batter.
Step 6: Bake the Cake
Pour the batter into a greased 9×13 inch pan or two 9-inch round pans. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Prepare the Frosting
While the cake cools, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
Step 8: Frost and Serve
Once the cake is completely cooled, spread the cream cheese frosting evenly on top. Slice and enjoy your tropical treat!
Pro Tips for Making Hawaiian Carrot Pineapple Cake
- Use fresh carrots: Freshly grated carrots provide better texture and moisture compared to pre-shredded ones.
- Don’t overmix batter: Mixing just until combined will prevent a dense cake.
- Drain pineapple selectively: For a less wet batter, drain most of the juice but keep a tablespoon or two for flavor.
- Cool cake fully before frosting: This prevents the frosting from melting and sliding off.
- Enhance spice blends: Toast your spices lightly beforehand to release extra aroma and depth.
How to Serve Hawaiian Carrot Pineapple Cake
Garnishes
Top your cake with toasted coconut flakes, chopped macadamia nuts, or thin pineapple slices to enhance its tropical look and taste.
Side Dishes
Pair this cake with a scoop of vanilla ice cream, fresh tropical fruits like mango or papaya, or a simple cup of chai tea for a warm contrast.
Creative Ways to Present
Serve the Hawaiian Carrot Pineapple Cake as mini cupcakes for party-friendly portions or layer it as a trifle with pineapple chunks and whipped cream for a stunning effect.
Make Ahead and Storage
Storing Leftovers
Keep leftover Hawaiian Carrot Pineapple Cake covered in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
Freezing
Wrap the cake tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
Reheat cake slices gently in a microwave for 10-15 seconds or bring to room temperature before eating to enjoy its softness and enhanced flavors.
FAQs
Can I make Hawaiian Carrot Pineapple Cake without nuts?
Absolutely! Nuts are optional and can be omitted entirely or replaced with seeds for a nut-free version.
How long does the cake stay fresh?
When stored properly, the cake stays fresh for about 3 days at room temperature and up to a week if refrigerated.
Can I use canned carrots instead of fresh?
Fresh grated carrots offer the best texture and moisture, so canned carrots are not recommended as they tend to be too soft and watery.
Is this cake suitable for gluten-free diets?
Yes, by substituting regular flour with a gluten-free blend, you can enjoy a delicious gluten-free Hawaiian Carrot Pineapple Cake.
What frosting pairs best with this cake?
Cream cheese frosting is the classic choice, providing a tangy and creamy complement to the sweet and spiced cake.
Final Thoughts
This Hawaiian Carrot Pineapple Cake is more than just a dessert—it’s a slice of tropical sunshine perfect for brightening any day. Easy to make, wonderfully moist, and bursting with fresh flavors, it’s a recipe you’ll want to keep coming back to. So go ahead, bring a little island joy into your kitchen and treat yourself to this unforgettable cake!
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Hawaiian Carrot Pineapple Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 to 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, Tropical
- Diet: Vegetarian (can be made vegan with substitutions), Gluten-free option available
Description
Hawaiian Carrot Pineapple Cake is a moist, tropical-inspired dessert combining the natural sweetness of grated carrots and crushed pineapple with warm spices. This vibrant cake features a tender crumb and is topped with a rich cream cheese frosting, ideal for any celebration or casual treat that brightens your day with island flavors.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated fresh carrots
- 1 can (8 ounces) crushed pineapple with juice
- 1/2 cup chopped walnuts or macadamia nuts (optional)
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Prepare Ingredients: Preheat your oven to 350°F (175°C). Gather all ingredients, finely grate the carrots, and if desired, drain some pineapple juice to control moisture.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk the sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Blend Wet and Dry Mixtures: Slowly fold the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing and maintain a tender texture.
- Add Carrots, Pineapple, and Nuts: Gently fold in the grated carrots, crushed pineapple (with some juice), and optional nuts evenly throughout the batter.
- Bake the Cake: Pour the batter into a greased 9×13 inch pan or two 9-inch round pans. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Frosting: While the cake cools, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
- Frost and Serve: Once completely cooled, spread the cream cheese frosting evenly on top. Slice and enjoy your tropical treat!
Notes
- Use freshly grated carrots for better texture and moisture.
- Do not overmix the batter to avoid a dense cake.
- Drain most pineapple juice but keep a tablespoon or two to preserve flavor without excess wetness.
- Allow the cake to cool fully before frosting to prevent melting and sliding.
- Toast spices lightly to enhance aroma and depth of flavor.
Nutrition
- Serving Size: 1 slice (assuming 16 slices)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg