If you're craving a dessert that's moist, tropical, and full of nostalgic charm, look no further than this Hawaiian Carrot Pineapple Cake. A delightful spin on the traditional carrot cake, this version adds juicy crushed pineapple for extra moisture and a subtle tang that pairs beautifully with warm spices and a rich cream cheese frosting. It’s the kind of dessert that brings back memories and creates new ones every time you serve it.
The first time I made this cake, the aroma of cinnamon, pineapple, and vanilla filled the house and had everyone asking, "What smells so good?" It was an instant hit, vanishing in minutes at a family gathering. This cake offers the perfect balance of sweet and wholesome, combining earthy carrots, comforting spice, and that iconic creamy frosting with a tropical twist. It’s a slice of paradise that feels right at home year-round, from Easter brunches to holiday dinners or just a cozy Sunday afternoon treat.
Why You’ll Love Hawaiian Carrot Pineapple Cake
- Extra moist: Crushed pineapple makes every bite incredibly tender and juicy.
- Tropical twist: A flavorful, sun-kissed update to traditional carrot cake.
- Easy ingredients: Uses pantry staples and fresh produce for convenience.
- Perfect for occasions: Ideal for birthdays, Easter, barbecues, or baby showers.
- Crowd-pleasing: Loved by kids, adults, and even those who claim not to like carrot cake!
- Customizable: Add nuts, coconut, raisins, or even a splash of rum extract for depth.
- Make-ahead friendly: Bakes beautifully the day before and stores well.
- Visually stunning: Topped with frosting, pineapple, and shredded carrots for a beautiful finish.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 2 cups grated carrots (firmly packed)
- 1 cup crushed pineapple, drained well
- ½ cup chopped walnuts (optional)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pineapple chunks and shredded carrots, for garnish (optional)
Step-by-Step Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round pans. Line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients:
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Mix Wet Ingredients:
- In a large mixing bowl, beat together the sugar, eggs, oil, and vanilla using an electric mixer or whisk until light and fluffy, about 2–3 minutes.
- Combine and Fold:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake light.
- Gently fold in the grated carrots, drained pineapple, and walnuts if using. Mix until evenly distributed throughout the batter.
- Bake:
- Pour the batter into the prepared pan(s) and spread evenly with a spatula.
- Bake for 35–40 minutes (25–30 for round pans), or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
- Make the Frosting:
- In a large bowl, beat together cream cheese and butter until smooth and fluffy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Beat in vanilla extract until frosting is creamy and spreadable.
- Frost and Garnish:
- Spread the frosting evenly over the cooled cake. For a layered cake, frost between layers and on top.
- Garnish with pineapple chunks, shredded carrots, or chopped nuts for an extra-special presentation.
Serving and Storage Tips
- Chill before serving: Refrigerate the frosted cake for 30 minutes for cleaner slices and enhanced flavor.
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 5 days.
- Freezing tip: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic wrap and foil.
- Transport tip: Use a cake carrier or box to keep it secure during travel.
- Room temp serving: Allow to come to room temp for 15–20 minutes before serving for best texture.
Helpful Notes
- Don’t overmix: Mix just until the batter comes together to avoid a dense cake.
- Drain pineapple thoroughly: Too much juice will make the batter overly wet.
- Nut-free version: Simply omit the walnuts or substitute with seeds.
- Layered cake variation: Double the frosting and slice cake into layers for a stunning tiered dessert.
- Flavor boosters: Add 1 teaspoon ground ginger or nutmeg for added spice depth.
- Tropical add-ins: Shredded coconut, chopped dates, or golden raisins are great additions.
Frequently Asked Questions
- Can I make this cake ahead of time?
Absolutely. Bake the cake up to 2 days in advance. Frost just before serving or the day before. - Can I use fresh pineapple instead of canned?
Yes, just be sure to finely chop and drain it well to mimic the texture of canned crushed pineapple. - Can I make this gluten-free?
Yes, substitute the flour with a gluten-free all-purpose blend and confirm your baking powder is gluten-free. - Can I make cupcakes with this batter?
Definitely! Fill lined muffin tins ⅔ full and bake at 350°F for 18–22 minutes or until a toothpick comes out clean. - What if I don’t have cream cheese?
You can substitute with a buttercream or use a Greek yogurt-based frosting for a tangy alternative. - Can I make this as a bundt cake?
Yes! Grease a bundt pan well and bake for 45–55 minutes, checking doneness with a skewer.
Final Thoughts
Hawaiian Carrot Pineapple Cake is a delicious tropical twist on a beloved classic. With its moist, spiced crumb, rich cream cheese frosting, and bright pineapple notes, it’s a dessert that delivers comfort and flair in every bite. Whether you're baking for a celebration, a potluck, or simply because you're in the mood for something special, this cake is a guaranteed crowd-pleaser. It's the kind of recipe that gets passed around at family gatherings and becomes a cherished favorite for generations to come.
Hawaiian Carrot Pineapple Cake
A tropical twist on a classic dessert, this Hawaiian Carrot Pineapple Cake is ultra-moist, warmly spiced, and topped with luscious cream cheese frosting. Perfect for any celebration or casual family treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- ½ cup chopped walnuts optional
For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pineapple chunks and shredded carrots for garnish, optional
Instructions
- Preheat oven to 350°F. Grease and flour pan(s), line with parchment.
- Whisk flour, baking powder, soda, cinnamon, and salt in a bowl.
- In another bowl, beat sugar, eggs, oil, and vanilla until fluffy.
- Mix in dry ingredients just until combined. Fold in carrots, pineapple, and walnuts.
- Pour into pans. Bake 35–40 mins (or 25–30 mins for rounds). Cool completely.
- Beat cream cheese and butter. Add sugar and vanilla; mix until smooth.
- Frost cooled cake and garnish as desired.
Notes
- Chill before slicing for cleaner cuts.
- Can be made gluten-free or nut-free with easy swaps.
- Try shredded coconut or raisins for a twist.
- Stores well in fridge for up to 5 days.
- Makes great cupcakes or bundt cake versions.
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