Tropical Paradise: Hawaiian Carrot Pineapple Cake Recipe

Tucked away in a tropical kitchen, this Hawaiian carrot pineapple cake blends sweet island memories with comforting bakery traditions.

Sunshine-kissed ingredients dance together in a delightful harmony of flavors.

Chunks of ripe pineapple and freshly grated carrots promise a moist, irresistible dessert.

Warm spices whisper stories of Hawaiian landscapes and familiar home kitchens.

Creamy cream cheese frosting adds a luxurious finish that makes every slice feel like a celebration.

Baking this cake connects you to the vibrant culinary spirit of the islands.

I promise this recipe will become your new favorite way to bring a taste of paradise to your table.

FAQs

• Can I make this cake without nuts?

Yes, you can easily omit nuts from the recipe without affecting the cake’s texture or flavor. Simply skip adding nuts when folding ingredients.

• Is it possible to use fresh pineapple instead of canned?

Fresh pineapple works great, but make sure to drain it thoroughly to prevent excess moisture in the cake batter. Chop it into small pieces similar to canned pineapple.

• How do I know the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy when touched.

• Can I substitute vegetable oil with another type of oil?

Canola oil or coconut oil are excellent alternatives to vegetable oil. They will provide similar moisture and texture to the cake.

What Makes Hawaiian Carrot Pineapple Cake Stand Out

• Craft a Tropical Delight: This Hawaiian-inspired cake brings exotic flavors right to your kitchen, transforming a classic dessert into a mouthwatering adventure.
• Conquer Complex Baking with Ease: Despite its impressive appearance, the recipe requires basic baking skills, making it accessible for home cooks of all experience levels.
• Family-Friendly Crowd-Pleaser: Packed with nutritious carrots, sweet pineapple, and optional nuts, this cake offers a delicious way to sneak healthy ingredients into a crowd-pleasing dessert.
• Versatile Celebration Centerpiece: Perfect for potlucks, birthdays, or weekend gatherings, this cake delivers a touch of tropical warmth that will impress guests and satisfy sweet cravings.

Key Ingredients for Hawaiian Carrot Pineapple Cake

• All-Purpose Flour: The base of the cake that provides structure and texture.
• Sugar: Adds sweetness and helps with browning and moisture.
• Baking Soda, Baking Powder: Essential leavening agents that help the cake rise and become light.
• Salt: Enhances the overall flavor of the cake.
• Cinnamon, Nutmeg: Warm spices that add depth and complexity to the cake's flavor profile.

• Eggs: Bind the ingredients together and provide richness.
• Vegetable Oil: Keeps the cake moist and tender.
• Vanilla Extract: Adds a classic sweet flavor to the cake.

• Shredded Carrots, Drained Pineapple: Primary ingredients that give the cake its signature Hawaiian character and moisture.
• Nuts, Coconut: Optional add-ins that provide extra texture and tropical flavor.

• Cream Cheese, Butter: Create a rich and creamy base for the frosting.
• Powdered Sugar: Provides sweetness and helps achieve the right frosting consistency.
• Vanilla Extract: Adds a smooth flavor to the frosting.
• Milk: Optional ingredient to adjust the frosting's spreadability.

How to Make Hawaiian Carrot Pineapple Cake

Step 1: Prepare the Oven and Baking Pan

Preheat your oven to 350F. Grease a 9×13-inch baking pan thoroughly, ensuring every corner is covered to prevent sticking.

Step 2: Create the Dry Ingredient Mixture

• All-purpose flour
• Granulated sugar
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg

Blend these ingredients until they’re evenly combined and look uniform.

Step 3: Mix the Wet Ingredients

• Eggs
• Vegetable oil
• Vanilla extract

Blend until the mixture looks smooth and slightly frothy.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredient bowl. Stir gently until everything is well incorporated, creating a consistent batter with no dry patches.

Step 5: Add Delicious Mix-Ins

• Freshly shredded carrots
• Drained pineapple chunks
• Chopped nuts
• Shredded coconut

Gently stir to distribute ingredients evenly throughout the batter.

Step 6: Bake the Cake

Transfer the batter to the prepared baking pan.

Spread it evenly using a spatula. Place in the preheated oven and bake for 35-40 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Step 7: Cool the Cake

Remove the cake from the oven and let it cool completely on a wire rack.

This prevents the frosting from melting when applied.

Step 8: Prepare Cream Cheese Frosting

• Softened cream cheese
• Softened butter

Mix until the texture becomes smooth and fluffy.

Step 9: Finish the Frosting

• Powdered sugar
• Vanilla extract

Beat until the frosting becomes creamy. If it’s too thick, add a tablespoon of milk to reach a spreadable consistency.

Step 10: Frost and Serve

Spread the cream cheese frosting evenly over the cooled cake. Slice and serve this delightful tropical dessert to your friends and family.

Helpful Tips for Hawaiian Carrot Pineapple Cake

• Pat pineapple chunks completely dry to prevent excess moisture from making the cake soggy.
• Lightly toast walnuts or pecans before adding to the batter to enhance their nutty, rich taste.
• Bring eggs and cream cheese to room temperature for smoother mixing and better cake texture.
• Check cake early and use toothpick test to avoid overbaking, ensuring a moist and tender crumb.
• Wait until cake reaches room temperature to prevent frosting from melting and sliding off.

Ways to Customize Hawaiian Carrot Pineapple Cake

• Gluten-Free Hawaiian Carrot Cake: Replace wheat flour with almond flour or gluten-free baking mix for a celiac-friendly version that maintains the cake's moist texture.
• Vegan Tropical Carrot Cake: Substitute eggs with flax eggs, use coconut oil instead of butter, and create a dairy-free frosting using cashew cream or vegan cream cheese alternatives.
• Low-Sugar Pineapple Carrot Cake: Swap regular sugar with monk fruit sweetener or stevia, and reduce overall sugar content while maintaining the cake's natural sweetness from pineapple and carrots.
• Nut-Free Tropical Delight: Omit nuts completely and add extra coconut or seeds like sunflower seeds for crunch, making it safe for those with nut allergies.

Perfect Pairings for Hawaiian Carrot Pineapple Cake

Mix a light, refreshing Hawaiian-style rum cocktail with pineapple juice and a splash of coconut cream to echo the cake’s tropical ingredients.

Serve a scoop of premium vanilla bean ice cream alongside the cake, letting its creamy richness complement the cake’s warm spices and dense texture.

Brew a medium-roast coffee with subtle caramel undertones that will enhance the cake’s sweet nutty profile and provide a perfect warm beverage contrast.

Blend a quick smoothie using fresh mango, passion fruit, and a hint of ginger to create a vibrant, tangy drink that balances the cake’s richness.

How to Store Hawaiian Carrot Pineapple Cake Correctly

• Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Cover loosely with plastic wrap or aluminum foil to prevent drying out.
• Wrap the entire unfrosted cake tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Cut individual cake slices, wrap each separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for 30-45 minutes before serving.

Hawaiian Carrot Pineapple Cake Recipe

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4.6 from 17 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Hawaiian carrot pineapple cake blends tropical sweetness with classic comfort, creating a moist dessert that celebrates island flavors. Crushed pineapple and fresh carrots deliver rich moisture, while cream cheese frosting provides creamy perfection you’ll savor with each delightful bite.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 cups shredded carrots
• 1 can (8 ounces / 227 grams) crushed pineapple, drained

Dry Ingredients and Spices:

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Wet Ingredients and Optional Add-ins:

• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans
• 1/2 cup shredded coconut

Cream Cheese Frosting:

• 8 ounces (227 grams) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk

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Instructions

1. Prepare the oven at 350°F (175°C) and thoroughly coat a 9×13-inch baking pan with grease and flour to prevent sticking.
2. In a spacious mixing bowl, thoroughly combine all dry ingredients – flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg – using a whisk to eliminate any lumps.
3. Create a separate bowl for wet ingredients, whisking eggs, vegetable oil, and vanilla extract until the mixture achieves a smooth, uniform consistency.
4. Gradually incorporate wet ingredients into the dry mixture, stirring carefully to ensure complete integration without overmixing.
5. Gently fold shredded carrots, drained pineapple chunks, chopped nuts, and coconut flakes into the batter, distributing ingredients evenly throughout.
6. Transfer the batter into the prepared baking pan, using a spatula to spread the mixture uniformly and eliminate air pockets.
7. Bake for 35-40 minutes, monitoring for a golden-brown surface and checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully baked.
8. Remove from oven and allow the cake to cool completely at room temperature before applying frosting.
9. For the frosting, use an electric mixer to blend cream cheese and butter until achieving a smooth, fluffy texture.
10. Gradually add powdered sugar and vanilla extract, continuing to mix until the frosting becomes creamy and spreadable.
11. If the frosting seems too thick, incorporate a tablespoon of milk to reach the desired consistency.
12. Apply frosting evenly across the cooled cake’s surface, ensuring complete coverage and smooth presentation.

Notes

• Enhance moisture by draining pineapple thoroughly to prevent soggy cake texture.
• Swap nuts with seeds for nut-free version, maintaining delightful crunch and texture.
• Choose room temperature ingredients for smoother mixing and better cake rise.
• Reduce sugar by using alternative sweeteners like honey or maple syrup for healthier option.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 12
• Calories: 324 kcal
• Sugar: 34 g
• Sodium: 130 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg