Hawaiian Carrot Pineapple Cake Recipe

If you’ve ever wished your carrot cake could take a sun-drenched vacation, Hawaiian Carrot Pineapple Cake is about to steal your heart. This tropical twist on a classic brings sunny sweetness and a bounty of flavors—from fresh carrots and juicy crushed pineapple to a swoon-worthy cream cheese frosting that’s touched with a hint of pineapple. Imagine an irresistibly moist, fragrant crumb, flecked with tender carrots and coconuts, plus the option of a nutty crunch. Whether you’re celebrating a birthday, sharing dessert at a picnic, or just craving a slice of island-inspired nostalgia, this cake is pure joy on a plate.

this Recipe

Ingredients You’ll Need

The beauty of Hawaiian Carrot Pineapple Cake is all in the details—every ingredient here has a purpose, either boosting luscious texture, building layers of flavor, or lending a little color and crunch. Don’t skip a thing for the full tropical experience!

• All-purpose flour: The cake’s sturdy yet tender backbone, giving just enough structure to hold all the good stuff together.
• Baking soda: Helps the cake rise and keeps every bite light and fluffy.
• Salt: Balances sweetness and amplifies the spiced flavors.
• Ground cinnamon: The comforting spice that gives carrot cake its signature warmth.
• Nutmeg: Just a pinch adds rich, nutty undertones—don’t underestimate its impact.
• Ground ginger: Brightens the cake with little pops of zesty flavor throughout.
• Granulated sugar: Sweetness and moisture, a must for a classic soft crumb.
• Light brown sugar: For that hint of caramel and extra softness you’ll crave.
• Vegetable oil: Makes the cake beautifully moist and helps every ingredient meld seamlessly.
• Large eggs: Bind everything together and give lift—four is the sweet spot.
• Vanilla extract: Deepens all the flavors and rounds out the tropical profile.
• Grated carrots: The star! Go for bright, freshly grated carrots for bursts of color and sweetness.
• Crushed pineapple (with juice): Adds unbeatable tropical flair and keeps the crumb supremely moist.
• Chopped walnuts or pecans (optional): For crunch and a nutty twist—customize as you like.
• Shredded coconut (optional): Elevates everything with chewy, sweet coconut flavor.
• Cream cheese (softened): A rich, tangy base for that cloudlike frosting.
• Unsalted butter (softened): Makes your frosting creamy, fluffy, and just the slightest bit decadent.
• Powdered sugar: Sweetens the frosting to the perfect consistency.
• Pineapple juice or milk: A splash ensures your frosting is silky smooth with just a touch of island vibes.

How to Make Hawaiian Carrot Pineapple Cake

Step 1: Prepare Your Pans and Oven

Begin by preheating your oven to 350°F. Lightly grease and flour a 9×13-inch pan or two 8-inch round pans—this will guarantee easy release and perfect slices. Starting this way means you’ll be ready when that luscious batter is done!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Combining these dry ingredients first ensures even distribution of the spices and leaveners, so every bite of Hawaiian Carrot Pineapple Cake tastes just right.

Step 3: Beat the Sugars and Oil

Using a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture looks thick, glossy, and totally blended. This step creates the cake’s tender, melt-in-your-mouth foundation.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for an aroma that hints at the tropical flavor to come. This is the moment your batter starts to look downright luxurious—thick, silky, and ready for magic.

Step 5: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mix, stirring only until just combined. A gentle hand here will keep your cake tender—overmixing can make it dense, so stop as soon as it’s all incorporated.

Step 6: Fold in Carrots, Pineapple, and Optional Add-ins

Time for the stars: stir in the grated carrots, the can of crushed pineapple (juice and all), and if you like, a scoop of walnuts or pecans and a handful of coconut. The color and texture at this point are simply gorgeous!

Step 7: Pour and Bake

Scrape the batter evenly into your prepared pan(s). Bake for 35 to 40 minutes, or until the top springs back lightly and a toothpick poked into the center comes out clean. Your kitchen will smell like paradise—this is your cue to get excited!

Step 8: Cool Completely

Let the cake cool in the pan for about 10 minutes, then turn it out onto a rack (or leave in the pan if that’s easier). Make sure it’s completely cool before you move on to the glorious cream cheese frosting.

Step 9: Make the Pineapple Cream Cheese Frosting

In another bowl, beat the cream cheese and butter together until fluffy and smooth. Add powdered sugar and vanilla, then slowly mix in pineapple juice or milk a little at a time, until your frosting is silky, spreadable, and irresistible. Don’t be afraid to taste as you go!

Step 10: Frost and Garnish

Once the cake is completely cool, lavish on your cream cheese frosting, spreading it thickly with a spatula. Top with more coconut or a sprinkle of nuts if you’re feeling extra festive—then stand back and admire your Hawaiian Carrot Pineapple Cake masterpiece.

How to Serve Hawaiian Carrot Pineapple Cake

Garnishes

Let your creativity run wild when it comes to topping your Hawaiian Carrot Pineapple Cake! Try extra chopped nuts for crunch, a cascade of golden toasted coconut, or a scatter of candied pineapple chunks for visual flair. Even a dusting of cinnamon across the frosting adds a cozy finishing touch.

Side Dishes

This cake sits happily alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream—especially if you want a cool contrast to its spice and richness. It also plays well with a tropical fruit salad or strong, hot coffee to balance the sweet, creamy frosting.

Creative Ways to Present

If you want to go beyond the classic sheet cake, Hawaiian Carrot Pineapple Cake loves a little dress-up. Try baking as cupcakes for parties, creating a layer cake for celebrations, or cutting the cooled cake into elegant squares for a buffet. Individual mini cakes or mason jar parfaits with layers of cake and frosting are a surefire way to make guests swoon!

Make Ahead and Storage

Storing Leftovers

Once you’re done savoring those first warm slices, store leftover Hawaiian Carrot Pineapple Cake in an airtight container in the refrigerator. The flavors actually deepen overnight, making it even more delectable the next day. Bring it to room temperature before serving for the best texture and flavor.

Freezing

If you’d like to make the cake ahead, you can freeze unfrosted layers (well-wrapped) for up to two months. Let them thaw completely before frosting. You can also freeze frosted slices, separating layers with parchment, and store them in a freezer-safe container to preserve their beauty and freshness.

Reheating

To revive refrigerated or thawed cake, let it stand at room temperature until soft and tender—about 30 minutes does the trick. Try not to microwave frosted cake, as the frosting can melt or separate. If you must warm it up, use short bursts and low power, checking carefully as you go.

FAQs

Can I make Hawaiian Carrot Pineapple Cake without nuts or coconut?

Absolutely! Both nuts and coconut are entirely optional, so feel free to skip them if you prefer a classic, smooth carrot pineapple cake. The recipe still delivers incredible flavor and texture on its own.

Can I use fresh pineapple instead of canned?

You can, but be sure to finely chop the fresh pineapple and use any juice that collects. Canned crushed pineapple is a time-saver and ensures the cake is moist and reliably sweet, just as intended.

What’s the best way to grate carrots for this cake?

I recommend using the fine side of a box grater or a food processor with a shredding attachment. Freshly grated carrots keep the cake extra moist and create a more delicate crumb than pre-shredded bagged carrots.

Can I turn this recipe into cupcakes?

Absolutely! Just divide the batter among lined muffin tins and bake for 18 to 22 minutes. Frost each cooled cupcake with the pineapple cream cheese frosting for the ultimate hand-held treat.

Does Hawaiian Carrot Pineapple Cake need to be refrigerated?

Yes, because of the cream cheese frosting, it’s safest to keep the cake in the refrigerator. Let slices sit out for a bit before serving so the cake and frosting can soften for the very best taste and texture.

Final Thoughts

With its blend of sunshine-bright pineapple, spiced carrot, and dreamy cream cheese frosting, Hawaiian Carrot Pineapple Cake is a true crowd-pleaser that brings the taste of the tropics to any table. If you’re searching for a dessert that combines classic comfort with something a little spirited and new, give this recipe a try—you’ll be dreaming of your next slice before the last crumb is gone!

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