Craving something tropical, comforting, and deliciously unique? This Hawaiian carrot pineapple cake recipe brings a sunny island twist to a classic dessert. With its moist texture, bursts of juicy pineapple, and tender carrots, this cake is perfect for birthdays, family gatherings, or simply satisfying your sweet tooth. Let’s dive into how you can easily make this crowd-pleaser at home.
Why You’ll Love This Hawaiian Carrot Pineapple Cake
This isn’t just another carrot cake. The addition of crushed pineapple gives it incredible moisture and a tropical flair, while the warm spices and sweet carrots make every bite cozy and satisfying. It’s:
- Moist and flavorful
- Easy to prepare with simple ingredients
- Perfect for any season or celebration
- Great as a dessert or indulgent brunch treat
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg (optional)
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded coconut (optional for added tropical flavor)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round pans.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. Blend the Wet Ingredients
In a large mixing bowl, beat the sugar and oil until smooth. Add eggs one at a time, beating well after each.
4. Combine and Fold
Gradually mix the dry ingredients into the wet mixture. Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts if using.
5. Bake to Perfection
Pour the batter into your prepared pan(s). Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
6. Frost and Serve
Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, mixing until smooth. Spread frosting generously over the cooled cake.
Pro Tips for Perfect Hawaiian Carrot Pineapple Cake
- Drain the pineapple well to avoid making the cake soggy.
- Toast your nuts and coconut before adding for extra flavor and crunch.
- Use fresh carrots – they’re sweeter and add better texture than pre-shredded ones.
- Want to make it healthier? Try substituting half the oil with applesauce.
FAQs About Hawaiian Carrot Pineapple Cake
Can I make this cake ahead of time?
Yes! You can bake and refrigerate it (unfrosted) for up to 2 days. Add frosting just before serving.
Can I make it gluten-free?
Absolutely. Just use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Does it freeze well?
Yes. Wrap the unfrosted cake tightly and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Conclusion
This Hawaiian carrot pineapple cake recipe is everything you want in a dessert – moist, flavorful, and full of tropical charm. Whether you’re celebrating something special or just want a slice of sunshine on your plate, this cake never disappoints. Try it today and share it with your loved ones—it’s too good to keep to yourself!
