Name: Hawaiian Carrot Pineapple Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup vegetable oil; 4 large eggs; 2 cups grated carrots; 1 cup crushed pineapple, drained; 1 cup shredded coconut; 1 cup chopped walnuts (optional); 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract

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If you’re craving a dessert that bursts with tropical sunshine and comforting warmth, then you absolutely must try this Hawaiian Carrot Pineapple Cake. It’s a delightful twist on the classic carrot cake, infusing it with juicy pineapple and shredded coconut that make every bite sing with island vibes. The moist texture, coupled with the rich cream cheese frosting, creates a perfect harmony of flavors that feels like a mini vacation on your plate. Simply put, this cake is a celebration of freshness and comfort, perfect for any occasion where you want to impress and indulge.

Hawaiian Carrot Pineapple Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Hawaiian Carrot Pineapple Cake is as fun as baking it! Each item plays a crucial role, from adding texture and moisture to layering in that signature tropical taste. With simple pantry staples and fresh components, you’ll see how every ingredient contributes to the magic.

2 cups all-purpose flour: The sturdy base that gives structure to the cake.
2 cups granulated sugar: Sweetens the cake perfectly without overpowering.
1 teaspoon baking soda: Helps the cake rise beautifully and stay tender.
1 teaspoon baking powder: Adds extra lift and lightness.
1 teaspoon ground cinnamon: Brings that warm, cozy spice that pairs wonderfully with the pineapple.
1/2 teaspoon salt: Balances the sweetness and enhances flavors.
1 cup vegetable oil: Keeps the cake moist and soft for days.
4 large eggs: Bind the ingredients and add richness.
2 cups grated carrots: Adds natural sweetness and vibrant color.
1 cup crushed pineapple, drained: The tropical star that makes this cake uniquely Hawaiian.
1 cup shredded coconut: Adds texture and a lovely island flair.
1 cup chopped walnuts (optional): For a delightful crunch that complements the softness.
8 ounces cream cheese, softened: For a luscious, tangy frosting.
1/2 cup unsalted butter, softened: Adds richness to the creamy frosting.
4 cups powdered sugar: Sweetens and thickens the frosting to perfection.
1 teaspoon vanilla extract: Adds a warm, inviting aroma to the frosting.

How to Make Hawaiian Carrot Pineapple Cake

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F (175°C) and prepping two 9-inch round cake pans—grease and flour them so your cakes come out clean and perfect. This foundational step ensures your cake layers will bake evenly and release effortlessly.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt. Mixing these elements well ensures that every bite of the Hawaiian Carrot Pineapple Cake has a consistent flavor and texture that’s full of warmth and sweetness.

Step 3: Mix Wet Ingredients

In a separate bowl, blend the vegetable oil and eggs until smooth and well combined. Then stir in the grated carrots, crushed pineapple, shredded coconut, and walnuts if you’re adding them. This mixture is what breathes life and moisture into your cake, setting the stage for that luscious, tropical goodness.

Step 4: Fold Wet into Dry

Gently fold the wet ingredients into the dry mixture, taking care not to overmix. Overworking the batter can lead to a denser texture, but gentle folding keeps the Hawaiian Carrot Pineapple Cake light and tender while evenly distributing the pineapple and carrot goodness.

Step 5: Bake the Cake Layers

Divide the batter evenly between your prepared pans, smoothing the tops for an even rise. Pop them into the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen at this point is pure happiness in the making!

Step 6: Cool and Frost

Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely. Meanwhile, prepare the frosting by beating the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy and irresistible. Frost one layer, stack the second on top, and cover the whole cake with the remaining frosting—this is where the Hawaiian Carrot Pineapple Cake truly shines.

How to Serve Hawaiian Carrot Pineapple Cake

Garnishes

To highlight the tropical flair of this cake, sprinkle extra shredded coconut or scatter small pineapple chunks on top. These simple garnishes add a fresh, eye-catching element that invites guests to dive right in. Toasted coconut flakes can also add a delightful crunch and deepen the flavor.

Side Dishes

This cake pairs beautifully with light, fruity accompaniments. A scoop of coconut or vanilla ice cream, fresh sliced mango, or a tangy passionfruit sauce can elevate your dessert experience. These sides balance the rich cake and add brightness with every bite.

Creative Ways to Present

Turn this cake into a festive centerpiece by arranging it on a tropical-themed platter surrounded by pineapple rings and edible flowers. For parties, consider cutting the cake into petite squares or cupcakes topped with pineapple chunks and coconut drizzle to spread the Hawaiian Carrot Pineapple Cake joy to everyone.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Hawaiian Carrot Pineapple Cake tightly with plastic wrap or place it in an airtight container. Keeping it refrigerated will preserve its freshness and moistness for up to four days, so you can enjoy the tropical flavors a little longer.

Freezing

This cake freezes beautifully. Wrap individual slices or whole layers securely with plastic wrap and aluminum foil, then freeze for up to three months. When you’re ready, thaw overnight in the refrigerator to maintain that perfect texture and taste.

Reheating

Because this cake is best enjoyed chilled or at room temperature, reheating isn’t typically necessary. However, if you prefer a warmer slice, gently warm it in the microwave for 10 to 15 seconds; this brings out the flavors without drying the cake out.

FAQs

Can I use fresh pineapple instead of canned for the Hawaiian Carrot Pineapple Cake?

Absolutely! Just make sure to drain it very well to avoid adding too much moisture, which could affect the cake’s texture.

Can I substitute the vegetable oil with something else?

Yes, you can use melted coconut oil or a mild-flavored oil like canola. Avoid strongly flavored oils to keep the tropical balance.

Is it necessary to add walnuts?

Not at all. Walnuts add a nice crunch and earthiness, but the cake is delicious even without them, especially if you want it nut-free.

How long will the Hawaiian Carrot Pineapple Cake stay fresh?

Stored properly in the refrigerator, it stays fresh and moist for about 4 days. Beyond that, freezing is your best bet.

Can I make this cake dairy-free?

Yes! Use dairy-free cream cheese and butter alternatives in the frosting, and you’ll still get that creamy, luscious finish without the dairy.

Final Thoughts

If you’ve been searching for a cake that combines the familiar coziness of carrot cake with the sunny, vibrant flavors of the tropics, this Hawaiian Carrot Pineapple Cake is a must-bake. It’s a recipe that feels like a warm hug from the islands, perfect for celebrations or simply brightening up your day. Once you try it, I promise it will become a cherished favorite in your baking repertoire.

Hawaiian Carrot Pineapple Cake Recipe

★★★★★

4.7 from 21 reviews

Author: Sarah
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that combines the tropical sweetness of pineapple and coconut with the classic warmth of carrot cake. Enhanced with chopped walnuts for crunch and a creamy cream cheese frosting, this cake is perfect for celebrations or as a delightful treat any day.

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt until well combined to ensure even distribution of leavening agents and spices.
Combine Wet Ingredients: In a separate bowl, beat together the vegetable oil and eggs until smooth. Then stir in the grated carrots, crushed pineapple, shredded coconut, and walnuts if using, blending fruit and nuts evenly throughout.
Fold Wet into Dry: Gently fold the wet ingredients into the dry mixture, stirring just until combined to avoid overmixing, which can make the cake dense.
Divide Batter: Pour the batter evenly into the prepared pans, smoothing the tops with a spatula for even baking.
Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
Cool Cakes: Allow cakes to cool in the pans for about 10 minutes, then carefully invert them onto wire racks to cool completely to room temperature.
Prepare Frosting: While the cakes cool, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
Assemble Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer on top and cover the entire cake with the remaining frosting. Garnish with extra shredded coconut or pineapple if desired for a tropical touch.

Notes

If you prefer a nut-free version, simply omit the walnuts.
Make sure to drain the crushed pineapple well to prevent the cake from becoming too moist.
For best results, use freshly grated carrots for optimal texture and flavor.
This cake can be stored covered in the refrigerator for up to 3 days.
Allow the cake layers to cool completely before frosting to avoid melting the frosting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Hawaiian