about contact

Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake

by
Jump to Recipe·Leave a Review

Short Description

Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, blending the natural sweetness of grated carrots with the juicy brightness of crushed pineapple. Infused with warm spices and optionally enriched with shredded coconut, this moist and flavorful cake is perfect for any celebration or as a delightful treat to brighten your day.

Why You’ll Love This Recipe

  • Tropical Flavor Fusion: The combination of carrots and pineapple offers a refreshing take on traditional carrot cake.

  • Moist and Tender Crumb: The inclusion of crushed pineapple ensures a soft and moist texture in every bite.

  • Warm Spices: Cinnamon and nutmeg add depth and warmth to the cake’s flavor profile.

  • Versatile and Customizable: Optional additions like shredded coconut or nuts allow you to tailor the cake to your preferences.

  • Perfect for Celebrations: Whether it’s a birthday, holiday, or casual gathering, this cake is sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extractSenior Voice America

Directions

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

  3. Combine Sugars and Oil: In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.

  4. Add Eggs: Add the eggs one at a time to the sugar mixture, beating well after each addition.

  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  6. Fold in Carrots and Pineapple: Gently fold in the grated carrots, crushed pineapple, and shredded coconut (if using) until evenly distributed.

  7. Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

  9. Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.

  10. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer over the frosting and spread the remaining frosting over the top and sides of the cake.

Servings and Timing

Variations

  • Add Nuts: Incorporate 1/2 cup of chopped walnuts or pecans into the batter for added texture.

  • Spice It Up: Add 1/2 teaspoon of ground ginger for an extra layer of warmth.

  • Coconut Lovers: Increase the shredded coconut to 1 cup for a more pronounced coconut flavor.

  • Citrus Zest: Add 1 teaspoon of orange or lemon zest to the batter for a citrusy twist.

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

  • Freezing: Wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before frosting.

  • Reheating: Bring refrigerated cake slices to room temperature before serving for the best texture and flavor.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly and store at room temperature. Frost the cake the next day.

Can I use fresh pineapple instead of canned?

Yes, finely chop fresh pineapple and drain any excess juice before adding to the batter.

Is it necessary to include shredded coconut?

No, the shredded coconut is optional and can be omitted if preferred.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 12–16
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Hawaiian Carrot Pineapple Cake blends tropical sweetness and spiced warmth in every bite, with juicy crushed pineapple, tender grated carrots, and optional coconut for extra texture—all topped with luscious cream cheese frosting. Ideal for spring gatherings or festive celebrations!

Ingredients

For the Cake:

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1 cup granulated sugar

  • 1/2 cup brown sugar

  • 1 cup vegetable oil

  • 4 large eggs

  • 2 cups grated carrots

  • 1 cup crushed pineapple, drained

  • 1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting (recommended):

  • 8 oz cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 3 cups powdered sugar

  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans.

  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

  3. In another bowl, beat together granulated sugar, brown sugar, oil, and eggs until well combined.

  4. Gradually stir the wet ingredients into the dry ingredients.

  5. Fold in grated carrots, crushed pineapple, and shredded coconut (if using).

  6. Pour batter into the prepared pan(s) and spread evenly.

  7. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.

  8. Let the cake cool completely before frosting.

To Make the Frosting:

  1. In a large bowl, beat together cream cheese and butter until smooth.

  2. Add powdered sugar gradually, then mix in vanilla extract.

  3. Spread frosting evenly over the cooled cake.

Notes

  • For extra flair, top the frosted cake with chopped pecans or toasted coconut.

  • This cake can be made a day ahead—it gets even more flavorful with time.

  • Store leftovers covered in the fridge for up to 5 days.

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *