Hawaiian Pineapple Carrot Cream Cake Recipe

Get ready to fall in love with a cake that feels like pure sunshine in every bite! Hawaiian Pineapple Carrot Cream Cake is not just a showstopper for your table, but the kind of treat that makes any occasion feel like a tropical celebration. Imagine lush carrot cake with a juicy burst of pineapple, flakes of coconut, and a dreamily smooth cream cheese frosting, all coming together to create a dessert that’s both comforting and totally vibrant. Each forkful packs moisture, texture, and subtle spice—the perfect blend for a cake that’s irresistibly moist, warmly spiced, and sweetly tangy, making it impossible to eat just one slice.

this Recipe

Ingredients You’ll Need

The beauty of this Hawaiian Pineapple Carrot Cream Cake lies in its blend of simple pantry ingredients and tropical touches that completely elevate both flavor and texture. Each ingredient brings something essential to the table—from moistness and tenderness, to bright color and just the right sweetness. Here’s what you’ll need, along with why each is a must-have:

• All-purpose flour: Provides the structure for the cake, keeping it light yet sturdy enough for rich frosting.
• Baking soda: Helps the cake rise perfectly, giving you a fluffy, airy crumb every time.
• Ground cinnamon: Adds gentle warmth and spice that pairs beautifully with the carrots and pineapple.
• Ground nutmeg: Lends a hint of earthiness for that classic carrot cake flavor depth.
• Salt: Balances out the sweetness and enhances all the other flavors.
• Granulated sugar: Sweetens the cake batter and also helps achieve a moist, tender crumb.
• Vegetable oil: Ensures the cake stays super-moist (no dry crumbs here!), and keeps it soft for days.
• Large eggs: Bind the cake together and help create a light, bouncy texture.
• Vanilla extract: Rounds out the flavors with its subtle, fragrant sweetness.
• Finely grated carrots: Star ingredient for flavor, color, and extra moisture—use fresh for the best texture!
• Crushed pineapple (drained): Delivers tropical juiciness and a burst of bright sweetness in every bite.
• Shredded coconut: Infuses a chewy texture and true island flavor.
• Chopped walnuts (optional): Add nutty crunch and richness, but feel free to leave them out if you prefer nut-free.
• Cream cheese (softened): Foundation of the creamy, tangy frosting everyone loves.
• Unsalted butter (softened): Gives the icing its fluffy, melt-in-your-mouth texture.
• Powdered sugar: Sweetens and thickens the frosting to a perfect creamy consistency.
• Vanilla extract (for frosting): Adds depth and sweetness to the icing, making it irresistible.
• Pineapple juice: A splash brings even more tropical flavor to the frosting.

How to Make Hawaiian Pineapple Carrot Cream Cake

Step 1: Prep Your Pans and Preheat

Start by setting your oven to 350°F (175°C) and prepping your cake pans—generously grease and flour two 9-inch rounds, or one 9×13-inch pan. This thoughtful step means no sticking, just perfect cake release and neat slices!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until everything’s evenly blended. This not only distributes the spices perfectly but ensures the cake’s rise and texture come out spot on.

Step 3: Combine the Wet Ingredients

Grab a large mixing bowl and beat together the granulated sugar and vegetable oil. This will help create an ultra-moist crumb. Add the eggs one at a time for easy incorporation, and finish this step by stirring in the vanilla extract.

Step 4: Bring the Batter Together

Gradually fold the dry mixture into the wet ingredients—don’t overmix! You want the batter just combined for maximum tenderness. Now it’s time to fold in your finely grated carrots, drained crushed pineapple, shredded coconut, and walnuts (if you’re using them). Every addition ensures intense flavor and unbeatable texture in the finished cake.

Step 5: Bake Until Golden and Fragrant

Pour the batter evenly into your prepared pans, smoothing out the tops. Bake for 30–35 minutes if using two round pans, or 40–45 minutes for a 9×13-inch pan, until a toothpick poked into the center comes out clean. Your kitchen will smell fantastic!

Step 6: Cool and Frost with Cream Cheese Bliss

Let the cakes cool completely—this is crucial for smooth, swoon-worthy frosting. For the cream cheese frosting, beat together softened cream cheese and butter until silky. Gradually add the powdered sugar, mixing until fluffy, then finish with vanilla and pineapple juice for unbeatable brightness. Frost your cooled cake generously, then chill for at least 30 minutes for the cleanest, creamiest slices.

How to Serve Hawaiian Pineapple Carrot Cream Cake

Garnishes

Bring even more sunshine to your cake by topping it with toasted coconut shreds, a sprinkle of chopped walnuts, or some juicy pineapple chunks. These finishing touches not only look gorgeous but echo the tropical flavors inside, turning every slice into a mini getaway.

Side Dishes

A slice of Hawaiian Pineapple Carrot Cream Cake pairs beautifully with a scoop of vanilla ice cream or a tangy dollop of Greek yogurt. If you want to lean into the tropical theme, serve it alongside fresh mango, sliced kiwi, or a cool coconut sorbet for ultimate refreshment.

Creative Ways to Present

This cake is a stunner whether you’re stacking it as a layer cake, serving classic sheet-pan style, or cutting into tidy squares for a dessert platter. For a party, try baking mini cupcakes and piping little swirls of cream cheese frosting on top, or use edible flowers and pineapple leaves for a truly festive touch.

Make Ahead and Storage

Storing Leftovers

Hawaiian Pineapple Carrot Cream Cake keeps like a dream! Store any leftovers in an airtight container in the refrigerator for up to 4 days. Because of the creamy frosting and the juicy ingredients, chilling preserves both freshness and food safety, while keeping every bite moist and flavorful.

Freezing

You can absolutely freeze this cake (either whole or in slices) for up to two months. Wrap it well in plastic wrap and then foil—preferably without the frosting, but it’ll even survive frosting if you freeze it solid first. Thaw overnight in the fridge before serving for best results.

Reheating

If you enjoy your cake slightly warm, pop a refrigerated slice in the microwave for 10–15 seconds. This takes the chill off the frosting and softens the cake gently. For a bigger batch, let the cake come to room temperature for about 30 minutes before serving.

FAQs

Can I make Hawaiian Pineapple Carrot Cream Cake gluten free?

Absolutely! Substitute your favorite 1:1 gluten free all-purpose flour blend for the regular flour. The cake’s moisture and richness hold up well, though the texture may be a touch more delicate. Always check your blend includes xanthan gum for best structure.

Is it possible to make this cake without nuts?

Definitely. Simply leave out the walnuts, and the cake will still pack plenty of flavor and texture thanks to the carrots, pineapple, and coconut. This makes it a great choice for those with nut allergies or personal preferences.

My cake came out too dense. What happened?

A dense cake often means the batter was overmixed, or there was too much flour (always spoon and level your flour rather than scooping). Try to fold your ingredients together just until incorporated, and double-check your leavening is fresh.

Can I bake this as cupcakes?

Yes, Hawaiian Pineapple Carrot Cream Cake is perfect for cupcakes! Just divide the batter evenly into lined muffin tins and bake at 350°F for about 20–24 minutes, or until a toothpick comes out clean. Don’t forget to top them with plenty of cream cheese frosting.

What’s the best way to shred carrots for this recipe?

For the moistest and most tender cake, shred the carrots finely by hand using a box grater or use the finer shredding disc on your food processor. Pre-shredded carrots from the store are often too thick and dry for baking and won’t melt into the batter the same way.

Final Thoughts

There’s something undeniably joyful about serving a cake that feels like a mini tropical vacation, and this Hawaiian Pineapple Carrot Cream Cake truly delivers. One slice, and you’ll see why it’s a favorite for gatherings, birthdays, and cozy weekends alike. Give this recipe a try—you might just start a new sweet tradition!

Print