Hawaiian Pineapple Carrot Cream Cake Recipe
If you’re on the hunt for a tropical twist on a classic dessert, the Hawaiian Pineapple Carrot Cream Cake Recipe is an absolute game changer. This luscious cake brings together the warm, comforting flavors of spiced carrot cake with the bright, juicy sweetness of pineapple and the creamy tang of a dreamy cream cheese frosting. The shredded coconut and nuts add just the right amount of texture and tropical flair, making it feel like a sunny island celebration in every bite. Whether it’s a family gathering or a cozy weekend treat, this recipe is guaranteed to become a beloved favorite in your dessert lineup.
Ingredients You’ll Need
The magic of this Hawaiian Pineapple Carrot Cream Cake Recipe lies in its simple, wholesome ingredients that work harmoniously to create layers of flavor, texture, and color. Each component plays a key role, from the spices that bring warmth to the cake, to the juicy pineapple that adds moisture and tropical brightness.
- 2 cups all-purpose flour: The base that gives the cake structure and softness.
- 1 1/2 cups granulated sugar: Adds sweetness, balancing the spices and pineapple.
- 1 teaspoon baking powder: Helps the cake rise and stay fluffy.
- 1 teaspoon baking soda: Reacts with the acidic pineapple for tender crumb and lift.
- 1 teaspoon ground cinnamon: Delivers warm, aromatic spice essential to carrot cake.
- 1/2 teaspoon ground nutmeg: Adds subtle depth and richness.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/2 cup vegetable oil: Keeps the cake moist and tender.
- 4 large eggs: Bind ingredients and contribute to the cake’s richness.
- 2 teaspoons vanilla extract: Adds fragrant sweetness and depth.
- 2 cups finely grated carrots: Brings natural sweetness, moisture, and color.
- 1 cup crushed pineapple, drained: Gives tropical juiciness and tang.
- 1/2 cup unsweetened shredded coconut: Adds chewy texture and a touch of island flair.
- 1/2 cup chopped walnuts or pecans (optional): Provides crunch and nutty flavor.
- 8 ounces cream cheese, softened: The star of the frosting for creamy tang.
- 1/2 cup unsalted butter, softened: Adds richness and smooth texture to frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting to a perfect spreadable consistency.
- 1 teaspoon vanilla extract: Infuses frosting with sweet aroma.
- 1–2 tablespoons pineapple juice (optional): Lightens frosting with a hint of fruity brightness.
How to Make Hawaiian Pineapple Carrot Cream Cake Recipe
Step 1: Prepare Your Oven and Pans
Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans or a 9×13-inch pan. This step is crucial for ensuring your cake layers release easily and bake evenly, giving you that perfect base to work with.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This blend of dry ingredients forms the flavorful backbone of the cake, with the spices seasoning the flour base for a warm, inviting taste.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the vegetable oil, eggs, and vanilla extract until smooth. Slowly add this wet mixture to the dry ingredients, stirring just until combined to avoid over-mixing, which can make the cake tough.
Step 4: Fold in Carrots, Pineapple, Coconut, and Nuts
Gently fold in the finely grated carrots, well-drained crushed pineapple, shredded coconut, and nuts if you’re using them. These ingredients give the cake its signature tropical texture and wonderful bursts of flavor.
Step 5: Bake to Perfection
Pour the batter evenly into your prepared pans and bake. For round pans, bake for 25 to 30 minutes; if using a 9×13-inch pan, bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean—this perfect timing ensures moistness without sogginess.
Step 6: Cool Before Frosting
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. Cooling fully is key before frosting, so you don’t end up with melted cream cheese running everywhere.
Step 7: Whip Up the Creamy Frosting
Beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing thoroughly after each addition for a silky finish. Stir in the vanilla extract and, if you like, add 1 to 2 tablespoons of pineapple juice to give your frosting a subtle fruity lift.
Step 8: Frost and Garnish Your Cake
Spread the luscious cream cheese frosting over the cooled cake layers or pan. For the finishing touch, sprinkle extra shredded coconut or chopped nuts on top to showcase the tropical theme and add a bit of crunch.
How to Serve Hawaiian Pineapple Carrot Cream Cake Recipe
Garnishes
Adding extra shredded coconut or chopped nuts on top isn’t just for looks — it adds delightful texture that complements the creamy frosting beautifully. For a pop of color, a few thinly sliced pineapple rings or edible flowers can turn this cake into a tropical masterpiece that’s as stunning as it is delicious.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the richness. Fresh fruit salad featuring tropical fruits like mangoes, kiwis, or papayas will enhance the island vibe and refresh your palate between bites.
Creative Ways to Present
For a fun twist, try serving this cake as mini layered cupcakes using the same batter and frosting. Or assemble as a trifle in a glass dish, layering cake cubes, frosting, and fresh pineapple pieces for a stunning dessert display perfect for a brunch or party setting.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover the cake tightly with plastic wrap or keep it in an airtight container to maintain its moist texture and prevent it from drying out. It will stay fresh in the refrigerator for up to 4 days, giving you plenty of time to enjoy every delicious slice.
Freezing
You can freeze this cake either before frosting or after—though freezing unfrosted layers wrapped well in plastic wrap and foil is best for texture. To freeze a frosted cake, place it in a sturdy airtight container and freeze for up to 2 months. When ready to serve, thaw overnight in the fridge to preserve freshness.
Reheating
This is best served cold or at room temperature to enjoy the creamy frosting and moist crumb. If you prefer it slightly warm, place a single slice on a plate and warm gently in the microwave for 10–15 seconds, but avoid overheating as it may melt the frosting.
FAQs
Can I substitute the crushed pineapple with fresh pineapple?
Absolutely! Just make sure to drain the fresh pineapple very well to avoid adding too much moisture, which can affect the cake’s texture. Fresh pineapple can add an even brighter flavor that’s so delightful.
Is it necessary to use vegetable oil or can I use butter instead?
Vegetable oil keeps the cake incredibly moist and tender, thanks to its liquid state at room temperature. You can substitute melted butter if you prefer, but the texture might be slightly denser and less moist compared to oil.
Can I make this cake gluten-free?
Yes! Use a high-quality gluten-free all-purpose flour blend that measures cup-for-cup like regular flour. Just be aware that the texture might be a bit different, but the flavors will still shine brilliantly.
How long does the frosting keep after making it?
The cream cheese frosting stays fresh in the refrigerator for up to one week when stored in an airtight container. Bring it to room temperature and give it a quick whisk before spreading if it thickens too much.
What is the best way to grate the carrots finely?
A box grater works great, especially the smallest holes side, to get finely grated carrots that blend smoothly into the batter and keep the cake moist without large chunks.
Final Thoughts
There is something truly special about the Hawaiian Pineapple Carrot Cream Cake Recipe—its combination of rich spices, tropical sweetness, and creamy frosting make it a standout dessert that brings joy with every bite. I can’t recommend enough giving this recipe a try for your next celebration or simply when you crave a treat that feels like a sunny getaway. Happy baking and even happier tasting!
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Hawaiian Pineapple Carrot Cream Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Hawaiian Pineapple Carrot Cream Cake is a moist and flavorful dessert combining the natural sweetness of grated carrots, crushed pineapple, and shredded coconut with a rich cream cheese frosting. Perfect for celebrations or casual gatherings, this cake offers a tropical twist on the classic carrot cake with a creamy, tangy finish.
Ingredients
Cake
- 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
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 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
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or a 9×13-inch pan to ensure the cake does not stick.
- 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, mix the vegetable oil, eggs, and vanilla extract thoroughly. Slowly pour this wet mixture into the dry ingredients, stirring just until everything is evenly incorporated to avoid overmixing.
- Add Carrots and Pineapple: Gently fold in the finely grated carrots, drained crushed pineapple, shredded coconut, and optional chopped nuts, ensuring they are evenly distributed throughout the batter.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25–30 minutes if using round pans, or 35–40 minutes if using a 9×13 pan. Bake until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract and pineapple juice if using, until the frosting reaches a spreadable consistency.
- Frost and Garnish: Once the cake is fully cooled, spread the cream cheese frosting evenly over the cake layers or the top of the 9×13 cake. Garnish with extra shredded coconut or chopped nuts if desired, then serve.
Notes
- Ensure the crushed pineapple is well-drained to prevent the batter from becoming too wet.
- For an extra moist cake, you can substitute half of the vegetable oil with applesauce.
- Chilling the cream cheese and butter beforehand helps achieve a smoother frosting texture.
- The cake keeps well refrigerated for up to 3 days; allow it to come to room temperature before serving.
- This recipe can be made in one 9×13 inch pan or two 8-inch rounds for layering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
