Hawaiian Carrot Pineapple Cake Recipe
If you’re craving something sweet, moist, and bursting with tropical goodness, you’re going to fall head over heels for this Hawaiian Carrot Pineapple Cake Recipe. It’s a delightful fusion of classic carrot cake spices, fresh grated carrots, and juicy crushed pineapple that come together in perfect harmony. The cake’s tender crumb combined with a luscious cream cheese frosting makes each bite a little slice of paradise. Whether you’re baking for a family gathering or brightening up your day, this recipe is a guaranteed crowd-pleaser that brings sunshine to your table.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step towards creating a cake that’s as flavorful as it is inviting. Each one plays a key role: the spices add warmth, the carrots and pineapple bring natural sweetness and moisture, and the cream cheese frosting adds richness and tang. Let’s take a look at what you’ll need to make this showstopper:
- 2 cups all-purpose flour: The base that gives structure to your cake, ensuring a tender crumb.
- 1 cup granulated sugar: Sweetens the cake perfectly without overpowering the other flavors.
- 1 teaspoon baking powder: Helps the cake rise to fluffy perfection.
- 1 teaspoon baking soda: Works with the acidic pineapple to create a light texture.
- 1/2 teaspoon salt: Enhances all the flavors beautifully.
- 1 teaspoon ground cinnamon: Adds warmth and depth with a cozy spice kick.
- 1/2 teaspoon ground nutmeg: Provides a subtle aromatic touch that complements the cinnamon.
- 1/2 teaspoon ground ginger: Brings a gentle zing that livens up the cake.
- 1 cup vegetable oil: Keeps the cake moist and tender with a delicate crumb.
- 4 large eggs: Bind everything together and give the cake a satisfying richness.
- 2 cups grated carrots: Freshly shredded for natural sweetness and wonderful texture.
- 1 cup crushed pineapple, drained: Adds tropical flavor while keeping the cake moist.
- 1 teaspoon vanilla extract: Enhances the sweetness and spices with a smooth finish.
- 1/2 cup chopped walnuts (optional): For an added crunch and nutty contrast if you love texture.
- Cream cheese frosting: Prepare or purchase your favorite – it’s the perfect tangy topping.
How to Make Hawaiian Carrot Pineapple Cake Recipe
Step 1: Preheat Oven
Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour two 9-inch round cake pans to ensure your cake slips out smoothly after baking. This step is crucial for a clean release and a beautifully shaped cake.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend of dry ingredients is where the magic starts, creating a perfectly spiced and balanced base for your cake.
Step 3: Add Wet Ingredients
Next, add the vegetable oil and eggs into the dry mixture. Mix everything until it’s just combined – be careful not to overmix, as you want the cake to stay light and tender. This mixture starts developing the cake’s wonderful texture and richness.
Step 4: Incorporate Carrots and Pineapple
This is where the Hawaiian Carrot Pineapple Cake Recipe truly shines. Stir in the grated carrots, crushed pineapple, vanilla extract, and the optional chopped walnuts. Each ingredient adds moisture, flavor, and texture, making this cake uniquely refreshing and irresistible.
Step 5: Divide Batter and Bake
Pour the batter evenly between your two prepared pans. Pop them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. This ensures your cake is cooked through but still moist and tender.
Step 6: Cool and Frost
Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Once they’re fully cooled, generously frost each layer with cream cheese frosting. This final touch is what makes the Hawaiian Carrot Pineapple Cake Recipe utterly divine.
How to Serve Hawaiian Carrot Pineapple Cake Recipe
Garnishes
When presenting your cake, consider sprinkling extra chopped walnuts or a few pineapple tidbits on top of the frosting for added texture and visual appeal. A light dusting of cinnamon can also elevate the tropical spice vibe and make each slice look as good as it tastes.
Side Dishes
This cake pairs wonderfully with a simple cup of coffee or a tall glass of cold milk. For a more tropical experience, serve it alongside fresh fruit salad featuring mango, papaya, or kiwi, which complement the pineapple and carrot flavors beautifully.
Creative Ways to Present
Get creative by serving this cake as mini cupcakes or layering it in a trifle with alternating layers of cake, cream cheese frosting, and pineapple chunks. Either way, serving it with a scoop of vanilla ice cream or a drizzle of caramel sauce can make each bite feel like a festive occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator to keep it fresh for up to 4 days. This also helps preserve the flavors and the moist texture that makes this cake so delightful.
Freezing
If you want to freeze your Hawaiian Carrot Pineapple Cake Recipe, wrap individual slices or whole layers tightly in plastic wrap and aluminum foil, then place them in a freezer-safe bag. Frozen cake will keep well for up to 3 months. Thaw overnight in the fridge before serving for the best texture.
Reheating
To enjoy a slice of cake like it’s fresh from the oven, let refrigerated or thawed cake come to room temperature. For a warm treat, microwave a slice for 15 to 20 seconds, but be careful not to overheat, as it can dry out the cake and soften the frosting too much.
FAQs
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking mix, making sure it includes xanthan gum for the right texture. The spices and moisture from carrots and pineapple will keep this cake deliciously moist and flavorful.
Do I have to use walnuts in the recipe?
Not at all. The walnuts add a lovely crunch and nutty flavor, but feel free to leave them out if you have allergies or simply prefer a nut-free version. The cake will still be fantastic without them.
How moist is this Hawaiian Carrot Pineapple Cake Recipe?
This cake is wonderfully moist, thanks to the combination of oil, grated carrots, and crushed pineapple. Every bite melts in your mouth, making it a perfect treat for any occasion.
Can I use fresh pineapple instead of crushed canned pineapple?
Yes, fresh pineapple works beautifully too! Just make sure to finely chop it and drain any excess juice well, so your batter doesn’t get too watery.
Is this cake suitable for freezing after it’s frosted?
It’s best to freeze the cake layers before frosting for optimal texture. However, if you’ve already frosted it, you can still freeze the whole cake wrapped tightly, but the frosting might soften slightly when thawed.
Final Thoughts
There’s nothing quite like the joy of baking and sharing a Hawaiian Carrot Pineapple Cake Recipe that bursts with flavor and tropical charm. This cake is a celebration of sweet spices, fresh fruits, and creamy frosting all rolled into one unforgettable dessert. I truly hope you give this recipe a try and enjoy every bite as much as I do — it’s one of those special cakes that feels like a little island vacation right in your own kitchen!
Print
Hawaiian Carrot Pineapple Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
A moist and flavorful Hawaiian Carrot Pineapple Cake featuring grated carrots, crushed pineapple, warm spices, and optional walnuts, all topped with smooth cream cheese frosting. Perfect for a tropical twist on a classic carrot cake.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting
- (Use your preferred cream cheese frosting or homemade recipe to frost the cake)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare them for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
- Add Wet Ingredients: Pour in the vegetable oil and add the eggs to the dry mixture. Stir until everything is well combined and the batter is smooth.
- Incorporate Carrots and Pineapple: Fold in the grated carrots, drained crushed pineapple, vanilla extract, and if using, the chopped walnuts. Mix gently to evenly distribute these ingredients throughout the batter.
- Divide Batter: Evenly pour the cake batter into the two prepared 9-inch cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool: Allow the cakes to cool in their pans for 10 minutes before removing them. Transfer the cakes to a wire cooling rack and let them cool completely to room temperature.
- Frost: Once the cakes are completely cooled, frost with cream cheese frosting generously to achieve a moist and flavorful finish.
Notes
- Make sure to drain the crushed pineapple well to prevent excess moisture in the cake.
- Chopped walnuts are optional but add a nice crunch and texture.
- Allow the cake to cool fully before frosting to prevent melting of the cream cheese frosting.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
