Hawaiian Carrot Pineapple Cake

Transport yourself to a tropical paradise with this delicious Hawaiian Carrot Pineapple Cake. Infused with shredded carrots, crushed pineapple, and a blend of warm spices, this moist and flavorful cake brings a taste of Hawaii straight to your kitchen. The combination of sweet pineapple and the earthiness of the carrots makes it a delightful treat that’s perfect for any occasion, whether it’s a family gathering, potluck, or a special dessert after dinner.

This cake is not just about flavor – it’s about texture too. Each bite is soft, moist, and bursting with juicy pineapple chunks and tender bits of carrot. And when topped with a rich cream cheese frosting, this cake transforms into a show-stopping dessert that’s hard to resist.

Why You’ll Love This Hawaiian Carrot Pineapple Cake

• Tropical Twist: The addition of pineapple gives this classic carrot cake a Hawaiian-inspired flavor.
• Super Moist: The combination of crushed pineapple and shredded carrots ensures every bite is incredibly moist.
• Perfect for Any Occasion: This cake is versatile enough for celebrations, afternoon tea, or as a delightful weekend treat.

Ingredients for the Best Carrot Pineapple Cake

Here’s everything you’ll need to make this delicious cake:

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 can (8 oz) crushed pineapple, drained
• ½ cup shredded coconut (optional)
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (if needed, to adjust consistency)

Step-by-Step Instructions for Hawaiian Carrot Pineapple Cake

1. Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until well combined. Gradually add the vegetable oil and vanilla extract, continuing to beat until smooth.

2. Incorporate the Carrots and Pineapple

Gently fold the grated carrots and crushed pineapple into the wet ingredients, stirring until they’re evenly distributed. If you’re using shredded coconut or chopped nuts, add them to the mixture at this stage.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.

3. Bake the Cake

Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes (or 35-40 minutes for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

4. Make the Cream Cheese Frosting

While the cake cools, prepare the frosting. In a large mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. If the frosting is too thick, add 1-2 tablespoons of milk until you reach the desired consistency.

5. Frost and Assemble the Cake

Once the cake is completely cooled, spread a generous layer of cream cheese frosting over the first cake layer. Place the second layer on top and spread frosting over the top and sides. If you’re using a 9×13-inch cake, simply frost the top.

For an added touch, sprinkle chopped nuts or shredded coconut on top.

Tips for Making the Perfect Hawaiian Carrot Pineapple Cake

• Draining the Pineapple: Be sure to drain the crushed pineapple well to avoid excess moisture in the cake batter.
• Grating the Carrots: Freshly grated carrots provide the best texture. Pre-shredded carrots can be too dry.
• Mixing: Stir the batter just until combined to keep the cake light and fluffy.
• Chill the Frosting: If the cream cheese frosting becomes too soft, chill it in the fridge for 10-15 minutes before spreading.

What to Serve with Your Carrot Pineapple Cake

This Carrot Pineapple Cake pairs wonderfully with:

• A Cup of Tea or Coffee: The rich flavors of the cake complement a warm drink.
• Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for an extra indulgent treat.
• Fresh Fruit: Add some sliced pineapple, berries, or mango on the side for a tropical flair.

How to Store and Freeze Your Hawaiian Carrot Pineapple Cake

• Storing: Store the cake in an airtight container in the refrigerator for up to 5 days. The flavors often improve after a day or two!
• Freezing: To freeze, wrap the unfrosted cake layers in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

Make-Ahead Tips for the Best Carrot Pineapple Cake

You can make the cake layers a day ahead and store them tightly wrapped at room temperature. The frosting can be prepared in advance and stored in the fridge. When you’re ready, assemble and frost your cake.

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Final Thoughts on This Hawaiian-Inspired Carrot Pineapple Cake

This Hawaiian Carrot Pineapple Cake is the perfect fusion of tropical flavors and classic dessert elements. It’s moist, flavorful, and topped with a luscious cream cheese frosting that ties everything together. The combination of pineapple, carrots, and warm spices makes it a unique and delicious cake that will have everyone coming back for seconds.

Try this recipe for your next special occasion or when you want to bring a taste of Hawaii to your home. It’s guaranteed to become a family favorite!