Hawaiian Carrot Pineapple Cake

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.

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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

1. 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.
2. Mix Dry Ingredients:
   • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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