Hawaiian Carrot Pineapple Cake

 

Hawaiian Carrot Pineapple Cake Recipe – A Tropical Dessert Delight

“This cake tastes like a vacation in every bite.”

If you’re looking for the ultimate moist, flavorful cake that strikes the perfect balance between sweet, spicy, fruity, and rich, look no further than Hawaiian Carrot Pineapple Cake. It’s a lush, island-inspired take on the classic carrot cake that takes everything up a notch. Carrots bring the earthiness, pineapple brings juicy brightness, shredded coconut adds tropical flair, and the cream cheese frosting seals it all with a velvety, tangy kiss.

Whether you’re hosting a summer BBQ, Easter dinner, potluck party, or simply baking for fun, this cake is a sure-fire crowd-pleaser. Let’s dive into the origin, ingredients, preparation, and everything you need to know to make the perfect Hawaiian Carrot Pineapple Cake from scratch.

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🌴 Why You’ll Love This Cake

• Tropical twist on a classic dessert

• Extra moist from crushed pineapple and oil

• No butter needed – uses oil for richness

• Perfectly spiced with cinnamon and nutmeg

• Easy to make in a single bowl

• Freezer-friendly and great for make-ahead events

• Decadent frosting made with cream cheese

---

🥕🌺 A Little Backstory

Carrot cake has its roots in Europe, where carrots were often used to sweeten desserts during times when sugar was scarce. Fast-forward to the mid-20th century, and carrot cake began appearing in American cookbooks with cream cheese frosting, eventually becoming a dessert staple.

The Hawaiian twist adds crushed pineapple and often coconut or macadamia nuts, infusing the cake with tropical flavor and a moist, rich texture. It reflects the fusion of cultures and flavors found throughout Hawaiian cuisine.

---

🛒 Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour

• 2 tsp baking soda

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground ginger (optional)

• 1 1/2 cups (300g) granulated sugar

• 1/2 cup (100g) brown sugar

• 3 large eggs

• 1 cup (240ml) vegetable oil or coconut oil

• 2 tsp vanilla extract

• 2 cups (200g) grated carrots (freshly shredded)

• 1 can (8 oz or 227g) crushed pineapple, drained

• 1/2 cup (40g) shredded sweetened coconut

• 1/2 cup (60g) chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• 1/2 cup (113g) unsalted butter, softened

• 2 1/2 to 3 cups (300–360g) powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp pineapple juice or milk (optional for consistency)

---

🍰 Equipment You’ll Need

• Two 9-inch round cake pans or one 9×13-inch pan

• Mixing bowls

• Electric mixer (optional but helpful for frosting)

• Rubber spatula

• Box grater or food processor (for carrots)

• Cooling rack

---

🔪 Preparation Steps

Step 1: Preheat Oven & Prep Pans

Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line with parchment paper for easier removal.

Step 2: Combine Dry Ingredients

In a large mixing bowl, sift together:

• Flour

• Baking soda

• Salt

• Cinnamon

• Nutmeg

• (Optional: ginger)

Whisk them together until evenly mixed.

Step 3: Mix Wet Ingredients

In another bowl, combine:

• Granulated sugar

• Brown sugar

• Eggs

• Oil

• Vanilla extract

Whisk until smooth and thickened, about 2 minutes.

Step 4: Combine Wet & Dry

Gradually add the dry ingredients into the wet mixture, stirring just until combined. Do not overmix—just until no dry streaks remain.

Step 5: Add Carrots & Fruit

Fold in:

• Grated carrots

• Crushed pineapple (drained)

• Shredded coconut

• (Optional: chopped nuts)

Mix gently to distribute evenly.

Step 6: Bake

Pour the batter evenly into the prepared pans. Bake for:

• 25–30 minutes for round pans

• 35–40 minutes for a 9×13-inch pan

The cake is done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes before turning out onto a wire rack to cool completely.

---

🧁 Making the Frosting

Step 1: Beat the Cream Cheese & Butter

Using an electric mixer or hand whisk, beat:

• Cream cheese

• Butter

…until light and fluffy (about 2–3 minutes).

Step 2: Add Sugar & Vanilla

Gradually add powdered sugar, one cup at a time. Add vanilla extract and a splash of pineapple juice (optional) for tropical flair and smoother consistency.

Beat until the frosting is light, creamy, and spreadable.

---

🎂 Assembling the Cake

Once your cake layers are completely cool:

1. Place the first layer on a cake stand or plate.

2. Spread an even layer of frosting.

3. Add the second layer and cover the top and sides.

4. Garnish with toasted coconut, chopped nuts, or pineapple tidbits for flair.

For a sheet cake: simply frost the top and decorate as desired.

---

🌟 Variations & Customization Ideas

• No nuts? Skip them entirely for a nut-free version.

• Coconut haters? Omit it—your cake will still be moist.

• Healthier version? Replace half the oil with applesauce.

• Add-ins: Raisins, chopped dates, or even macadamia nuts work well.

• Gluten-free: Use a 1:1 gluten-free flour blend.

• Vegan: Use flax eggs and plant-based cream cheese and butter.

---

🍍 Serving Suggestions

• Serve chilled or at room temperature.

• Excellent with a cup of coffee or herbal tea.

• For summer events, pair with fresh tropical fruit like mango or papaya.

• Add a scoop of vanilla or coconut ice cream for a decadent touch.

---

🧊 Storage & Make-Ahead Tips

Store

• Refrigerate: Store in an airtight container for up to 5 days.

• Room Temp: OK for 1 day if unfrosted.

Freeze

• Wrap cooled cake layers in plastic wrap and foil.

• Freeze for up to 3 months.

• Thaw overnight in the fridge before frosting.

Make-Ahead

• Bake cake layers 1–2 days in advance.

• Frost the cake up to a day before serving for best freshness.

---

❤️ What Makes This Cake So Special?

1. Moisture: Thanks to oil, pineapple, and carrots, it stays moist for days.

2. Flavor Balance: Sweet carrots, tangy pineapple, warm spices, and tropical coconut.

3. Simplicity: No need for fancy mixers or techniques.

4. Cream Cheese Frosting: It’s like the cherry on top—smooth, sweet, and rich.

5. Versatility: Works as a birthday cake, picnic dessert, or holiday centerpiece.

---

🍽️ Final Thoughts

This Hawaiian Carrot Pineapple Cake is not just a dessert—it’s an experience. Every bite is an explosion of tropical joy, comfort, and sweetness. The soft, spicy cake layers, flecked with grated carrots and juicy pineapple, pair perfectly with the luscious cream cheese frosting. Whether you’re baking for your family, guests, or just for yourself, this cake is bound to become a favorite in your kitchen.

So the next time you want to bring a bit of sunshine to your table, let this cake do the talking. It’s sunshine, aloha, and indulgence all rolled into one delicious dessert.

Hawaiian Carrot Pineapple Cake Recipe – A Tropical Dessert Delight

“This cake tastes like a vacation in every bite.”

If you’re looking for the ultimate moist, flavorful cake that strikes the perfect balance between sweet, spicy, fruity, and rich, look no further than Hawaiian Carrot Pineapple Cake. It’s a lush, island-inspired take on the classic carrot cake that takes everything up a notch. Carrots bring the earthiness, pineapple brings juicy brightness, shredded coconut adds tropical flair, and the cream cheese frosting seals it all with a velvety, tangy kiss.

Whether you’re hosting a summer BBQ, Easter dinner, potluck party, or simply baking for fun, this cake is a sure-fire crowd-pleaser. Let’s dive into the origin, ingredients, preparation, and everything you need to know to make the perfect Hawaiian Carrot Pineapple Cake from scratch.

---

🌴 Why You’ll Love This Cake

• Tropical twist on a classic dessert

• Extra moist from crushed pineapple and oil

• No butter needed – uses oil for richness

• Perfectly spiced with cinnamon and nutmeg

• Easy to make in a single bowl

• Freezer-friendly and great for make-ahead events

• Decadent frosting made with cream cheese

---

🥕🌺 A Little Backstory

Carrot cake has its roots in Europe, where carrots were often used to sweeten desserts during times when sugar was scarce. Fast-forward to the mid-20th century, and carrot cake began appearing in American cookbooks with cream cheese frosting, eventually becoming a dessert staple.

The Hawaiian twist adds crushed pineapple and often coconut or macadamia nuts, infusing the cake with tropical flavor and a moist, rich texture. It reflects the fusion of cultures and flavors found throughout Hawaiian cuisine.

---

🛒 Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour

• 2 tsp baking soda

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground ginger (optional)

• 1 1/2 cups (300g) granulated sugar

• 1/2 cup (100g) brown sugar

• 3 large eggs

• 1 cup (240ml) vegetable oil or coconut oil

• 2 tsp vanilla extract

• 2 cups (200g) grated carrots (freshly shredded)

• 1 can (8 oz or 227g) crushed pineapple, drained

• 1/2 cup (40g) shredded sweetened coconut

• 1/2 cup (60g) chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• 1/2 cup (113g) unsalted butter, softened

• 2 1/2 to 3 cups (300–360g) powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp pineapple juice or milk (optional for consistency)

---

🍰 Equipment You’ll Need

• Two 9-inch round cake pans or one 9×13-inch pan

• Mixing bowls

• Electric mixer (optional but helpful for frosting)

• Rubber spatula

• Box grater or food processor (for carrots)

• Cooling rack

---

🔪 Preparation Steps

Step 1: Preheat Oven & Prep Pans

Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line with parchment paper for easier removal.

Step 2: Combine Dry Ingredients

In a large mixing bowl, sift together:

• Flour

• Baking soda

• Salt

• Cinnamon

• Nutmeg

• (Optional: ginger)

Whisk them together until evenly mixed.

Step 3: Mix Wet Ingredients

In another bowl, combine:

• Granulated sugar

• Brown sugar

• Eggs

• Oil

• Vanilla extract

Whisk until smooth and thickened, about 2 minutes.

Step 4: Combine Wet & Dry

Gradually add the dry ingredients into the wet mixture, stirring just until combined. Do not overmix—just until no dry streaks remain.

Step 5: Add Carrots & Fruit

Fold in:

• Grated carrots

• Crushed pineapple (drained)

• Shredded coconut

• (Optional: chopped nuts)

Mix gently to distribute evenly.

Step 6: Bake

Pour the batter evenly into the prepared pans. Bake for:

• 25–30 minutes for round pans

• 35–40 minutes for a 9×13-inch pan

The cake is done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes before turning out onto a wire rack to cool completely.

---

🧁 Making the Frosting

Step 1: Beat the Cream Cheese & Butter

Using an electric mixer or hand whisk, beat:

• Cream cheese

• Butter

…until light and fluffy (about 2–3 minutes).

Step 2: Add Sugar & Vanilla

Gradually add powdered sugar, one cup at a time. Add vanilla extract and a splash of pineapple juice (optional) for tropical flair and smoother consistency.

Beat until the frosting is light, creamy, and spreadable.

---

🎂 Assembling the Cake

Once your cake layers are completely cool:

1. Place the first layer on a cake stand or plate.

2. Spread an even layer of frosting.

3. Add the second layer and cover the top and sides.

4. Garnish with toasted coconut, chopped nuts, or pineapple tidbits for flair.

For a sheet cake: simply frost the top and decorate as desired.

---

🌟 Variations & Customization Ideas

• No nuts? Skip them entirely for a nut-free version.

• Coconut haters? Omit it—your cake will still be moist.

• Healthier version? Replace half the oil with applesauce.

• Add-ins: Raisins, chopped dates, or even macadamia nuts work well.

• Gluten-free: Use a 1:1 gluten-free flour blend.

• Vegan: Use flax eggs and plant-based cream cheese and butter.

---

🍍 Serving Suggestions

• Serve chilled or at room temperature.

• Excellent with a cup of coffee or herbal tea.

• For summer events, pair with fresh tropical fruit like mango or papaya.

• Add a scoop of vanilla or coconut ice cream for a decadent touch.

---

🧊 Storage & Make-Ahead Tips

Store

• Refrigerate: Store in an airtight container for up to 5 days.

• Room Temp: OK for 1 day if unfrosted.

Freeze

• Wrap cooled cake layers in plastic wrap and foil.

• Freeze for up to 3 months.

• Thaw overnight in the fridge before frosting.

Make-Ahead

• Bake cake layers 1–2 days in advance.

• Frost the cake up to a day before serving for best freshness.

---

❤️ What Makes This Cake So Special?

1. Moisture: Thanks to oil, pineapple, and carrots, it stays moist for days.

2. Flavor Balance: Sweet carrots, tangy pineapple, warm spices, and tropical coconut.

3. Simplicity: No need for fancy mixers or techniques.

4. Cream Cheese Frosting: It’s like the cherry on top—smooth, sweet, and rich.

5. Versatility: Works as a birthday cake, picnic dessert, or holiday centerpiece.

---

🍽️ Final Thoughts

This Hawaiian Carrot Pineapple Cake is not just a dessert—it’s an experience. Every bite is an explosion of tropical joy, comfort, and sweetness. The soft, spicy cake layers, flecked with grated carrots and juicy pineapple, pair perfectly with the luscious cream cheese frosting. Whether you’re baking for your family, guests, or just for yourself, this cake is bound to become a favorite in your kitchen.

So the next time you want to bring a bit of sunshine to your table, let this cake do the talking. It’s sunshine, aloha, and indulgence all rolled into one delicious dessert.