Name: Hawaiian Carrot Pineapple Cake: A Slice of Tropical Bliss
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour (Can use gluten-free flour blend as a substitute.); 2 cups granulated sugar (Brown sugar works well for a richer flavor.); 1 cup shredded carrots (Freshly shredded is best for optimal results.); 1 cup crushed pineapple (Drained to avoid a soggy cake.); 4 large eggs (Can substitute with flax eggs for a vegan option.); 1 cup vegetable oil (Melted coconut oil adds a tropical touch.); 1 cup chopped walnuts (optional) (Pecans are an alternative.); 1 teaspoon baking powder (Check for freshness.); 1 teaspoon baking soda (Helps the cake rise.); 1 teaspoon ground cinnamon (Consider swapping with mixed spice or cardamom.); ½ teaspoon ground nutmeg (Omit for a lighter spice hint.); ¼ teaspoon salt (Essential to deepen taste.); 1 teaspoon vanilla extract (Real extract yields the best results.); 8 oz cream cheese (Opt for full-fat for creaminess.); ½ cup unsalted butter (Should be room temperature for easy mixing.); 4 cups powdered sugar (Adjust for a less sweet frosting if desired.); 2 teaspoons vanilla extract (Enhances frosting flavor.); 1 tablespoon milk (optional) (Use as needed for desired texture.)

As the fragrant aroma of spiced cake wafted through my kitchen, I couldn’t help but smile. I had stumbled upon a recipe that would surely brighten any gathering: the Hawaiian Carrot Pineapple Cake. This delightful dessert takes classic carrot cake and elevates it with the tropical sweetness of crushed pineapple, making it a unique favorite for warm-weather celebrations. Not only is this cake a feast for the senses, but it’s also easy to whip up and beautifully customizable—I’ll show you how to add nuts or swap out for a vegan version if that suits your style. Imagine serving a slice of this moist, luscious cake at your next gathering; it’s a guaranteed crowd-pleaser that transports your taste buds straight to paradise. Are you ready to bake something special that is as simple as it is delicious?

Why Is This Cake So Special?

Tropical Twist: This Hawaiian Carrot Pineapple Cake combines beloved flavors, bringing a sweet and tangy twist to a classic favorite.

Customizable Options: Tailor the recipe to your tastes with nut variations or spices, ensuring every bite is uniquely yours.

Quick and Easy: With straightforward steps and minimal prep, even novice bakers can achieve impressive results—perfect for spontaneous gatherings!

Charming Presentation: Finished with rich cream cheese frosting, it’s not just tasty; it looks stunning on any dessert table, sure to impress guests.

Versatile Delight: Serve it warm, chilled, or alongside fresh fruit for a refreshing treat that’s versatile enough for any occasion. Enjoy more delicious ideas by checking out our Tres Leches Cake or Coffee Caramel Cake!

Hawaiian Carrot Pineapple Cake Ingredients

For the Cake

2 cups all-purpose flour – Provides structure; can use gluten-free flour blend as a suitable substitute.
2 cups granulated sugar – Adds sweetness; brown sugar works well for a richer flavor.
1 cup shredded carrots – Contributes moisture and texture; freshly shredded is best for optimal results.
1 cup crushed pineapple, drained – Supplies moisture and tropical flavor; draining is crucial to avoid a soggy cake.
4 large eggs – Acts as a binding agent; substitute with flax eggs for a vegan option.
1 cup vegetable oil – Ensures moisture; melted coconut oil can add a tropical touch.
1 cup chopped walnuts (optional) – Adds crunch; pecans are a delightful alternative if preferred.
1 teaspoon baking powder – Leavening agent; always check for freshness to ensure proper rising.
1 teaspoon baking soda – Another leavening agent; helps the cake rise in conjunction with the pineapple.
1 teaspoon ground cinnamon – Brings warmth and flavor; consider swapping with mixed spice or cardamom for variety.
½ teaspoon ground nutmeg – Enhances flavor profile; omit if you prefer a lighter spice hint.
¼ teaspoon salt – Balances flavors; an essential ingredient to deepen the taste.
1 teaspoon vanilla extract – Imparts aromatic flavor; using real extract yields the best results.

For the Cream Cheese Frosting

8 oz cream cheese, softened – Serves as the base for frosting; opt for full-fat for creaminess.
½ cup unsalted butter, softened – Adds richness; should be room temperature for easy mixing.
4 cups powdered sugar – Contributes sweetness and thickness; adjust for a less sweet frosting if desired.
2 teaspoons vanilla extract – Enhances flavor; it works wonders in making the frosting creamy.
1 tablespoon milk (optional) – Adjusts the consistency of the frosting; use as needed to get the desired texture.

This Hawaiian Carrot Pineapple Cake is a celebration of tropical flavors waiting to be enjoyed!

Step‑by‑Step Instructions for Hawaiian Carrot Pineapple Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms, take out two 9-inch round cake pans and generously grease and flour them to prevent sticking. A non-stick spray or butter with a dusting of flour works wonders. This initial step ensures that your Hawaiian Carrot Pineapple Cake bakes evenly and releases effortlessly from the pans.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Make sure they are well combined to promote even rising and flavor throughout your Hawaiian Carrot Pineapple Cake. The dry ingredients should appear fluffy and evenly mixed, which should take about 1-2 minutes of whisking.

Step 3: Prepare Wet Mixture
In a separate bowl, combine the granulated sugar, eggs, and vegetable oil. Using a hand mixer or whisk, beat the mixture until it is smooth and creamy, approximately 3-4 minutes. You want this mixture to be well blended and slightly frothy, which will help in creating a light texture for your cake.

Step 4: Combine Carrots and Pineapple
Gently stir in the freshly shredded carrots and drained crushed pineapple into the wet mixture. This combination introduces moisture and tropical flavor to your cake. Mix until the carrots and pineapple are evenly distributed, but be careful not to overmix; the mixture should be vibrant and fragrant, indicating that it’s ready for the next step.

Step 5: Combine Mixtures
Gradually add the dry ingredient mixture to the wet mixture, using a spatula or wooden spoon. Stir until just blended; it’s okay if there are a few lumps. Overmixing can lead to a dense cake, so a few flour streaks are perfectly acceptable. The final batter should be thick yet pourable, with the colorful bits of carrot and pineapple visible.

Step 6: Add Nuts
If you’re using walnuts or pecans, gently fold them into the batter at this stage. Ensure they are evenly dispersed without overmixing the batter. This optional step adds a wonderful crunch and depth to your Hawaiian Carrot Pineapple Cake, enhancing the overall texture and flavor.

Step 7: Pour into Pans
Carefully divide the batter evenly between the two prepared cake pans. Use a spatula to spread the batter evenly to ensure consistent baking. Each pan will be filled about halfway; the batter should be smooth and level, allowing for even rising during baking.

Step 8: Bake
Place the pans in the preheated oven and bake for 30-35 minutes. You’ll know your cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The edges should be lightly golden, and the top should spring back lightly when touched.

Step 9: Cool the Cakes
Once baked, remove the pans from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer the cakes to wire racks to cool completely. This step is crucial, as cooling the cakes thoroughly prevents the frosting from melting when you start to assemble your Hawaiian Carrot Pineapple Cake.

Step 10: Prepare Frosting
While the cakes are cooling, make the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy. The frosting should be thick yet spreadable, ready to adorn your cake.

Step 11: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of cream cheese frosting on top, then place the second cake layer on top of the first. Frost the top and sides of the cake evenly, creating a beautiful finish. Your Hawaiian Carrot Pineapple Cake should look inviting and delicious at this stage.

Step 12: Garnish Optionally
To elevate the presentation, consider garnishing your cake with crushed walnuts, coconut flakes, or even a sprinkle of cinnamon. This final touch not only enhances the aesthetics but also adds a bit of texture and flavor. Your stunning Hawaiian Carrot Pineapple Cake is now ready to impress and delight your guests!

What to Serve With Hawaiian Carrot Pineapple Cake

This delightful dessert perfectly pairs with fresh, vibrant sides and refreshing drinks, making any gathering a slice of tropical joy.

Creamy Vanilla Ice Cream: A classic pairing, its richness complements the cake’s moist texture while cooling down the warm spices beautifully.
Tropical Fruit Salad: Refreshing and colorful, a mix of mango, kiwi, and melon enhances the cake’s tropical flair—brightening every bite.
Coconut Whipped Cream: Light yet indulgent, this velvety topping adds an extra layer of creamy delight, making each forkful an adventure in tropical bliss.
Crisp Green Salad: A simple arugula salad dressed with citrus vinaigrette cuts through the sweetness, balancing flavors and providing a fresh crunch.
Pineapple Juice: Serve a glass of this tangy beverage alongside for a burst of flavor that mirrors the cake’s tropical elements.
Coffee or Tea: A warm cup enhances the spices in the cake and is a comforting way to conclude any meal—perfect for gatherings and casual afternoons.

Storage Tips for Hawaiian Carrot Pineapple Cake

Room Temperature: Keep the cake at room temperature for up to 1 day if it’s not frosted. Use a cake dome or cover it loosely with plastic wrap to prevent it from drying out.

Fridge: Store frosted cake in an airtight container in the refrigerator for 4-5 days. This helps to maintain its freshness and flavor, ensuring each slice of your Hawaiian Carrot Pineapple Cake remains delicious.

Freezer: For longer storage, wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before frosting and serving.

Reheating: If you prefer your cake slightly warm, microwave a slice for 10-15 seconds. This creates a delightful melt-in-your-mouth experience, enhancing the tropical flavors!

Variations & Substitutions for Hawaiian Carrot Pineapple Cake

Feel free to get creative and make this Hawaiian Carrot Pineapple Cake truly your own with these delightful twists!

Nutty Delight: Fold in chopped pecans or almonds for a delightful crunch, adding layers of texture that enhance the overall flavor.
Tropical Fruit Addition: Incorporate chunks of mango or diced banana into the batter. This not only blends beautifully but adds an extra burst of tropical sweetness with every bite.
Kick of Spice: Experiment with ground ginger or a touch of cardamom for a warm, aromatic flavor profile. Trust me, the added spice elevates the cake to a whole new level of deliciousness.
Vegan Version: Substitute the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and replace the cream cheese frosting with plant-based cream cheese for a completely plant-friendly treat.
Gluten-Free Adaptation: Use a certified gluten-free flour blend in place of all-purpose flour, ensuring everyone at the table can enjoy this tropical delight without worry.
Light and Fluffy: Instead of the standard frosting, consider a smooth coconut whipped cream. It adds a lighter feel, perfect for summer gatherings or for those looking for a fresher option.
Chocolatey Twist: For a richer flavor, mix in cocoa powder or chocolate chips to the batter. It’s an unexpected but delightful variation that brings a chocolate lover’s dream to life.
Heat It Up: Add diced jalapeños or a sprinkle of cayenne pepper for a spicy kick that beautifully contrasts the sweetness, making every bite an exciting taste adventure.

Add these variations to your baking repertoire and take your Hawaiian Carrot Pineapple Cake from delightful to extraordinary. If you’re ever in the mood for more delicious desserts, don’t forget to check out my Coconut Cake Cheese or Russian Honey Cake. Enjoy your culinary adventure!

Expert Tips for Hawaiian Carrot Pineapple Cake

Fresh Ingredients: Always use fresh carrots and drained pineapple for the best flavor and texture. Fresh ingredients make a big difference in your Hawaiian Carrot Pineapple Cake.
Mixing Carefully: Avoid overmixing the batter after adding the dry ingredients. Gentle folding prevents the cake from becoming dense and ensures a light, fluffy texture.
Check Doneness: Test the cakes with a toothpick — it should come out clean or with a few moist crumbs. This ensures your Hawaiian Carrot Pineapple Cake is perfectly baked.
Cooling Time: Allow the cakes to cool completely before frosting. This prevents the frosting from melting and helps maintain a beautiful presentation.
Customize Flavors: Feel free to add spices or alternative nuts to suit your taste preferences. Experimentation can lead to delightful variations of your Hawaiian Carrot Pineapple Cake!

Make Ahead Options

These Hawaiian Carrot Pineapple Cakes are perfect for meal prep and can be made ahead to save time on busy days! You can prepare the cake layers up to 24 hours in advance; simply bake them, allow them to cool completely, and store each layer wrapped in plastic wrap in the refrigerator to maintain their moisture. If you want to extend the freshness, you can freeze the layers for up to 3 months—just remember to thaw in the fridge overnight before frosting. The cream cheese frosting can also be made ahead and stored in the fridge for up to 5 days. When you’re ready to serve, simply frost the cooled cake layers, and enjoy a stunning dessert that’s just as delicious as on the day it was made!

Hawaiian Carrot Pineapple Cake Recipe FAQs

What type of pineapple should I use for this recipe?
Absolutely! For the best flavor and texture, use canned crushed pineapple, but make sure to drain it thoroughly before incorporating it into the batter. This prevents your cake from becoming soggy and helps maintain its delightful crumb.

How should I store the Hawaiian Carrot Pineapple Cake?
I recommend storing the frosted cake in an airtight container in the refrigerator for 4-5 days. If the cake is unfrosted, you can keep it at room temperature for up to 1 day, covered loosely with plastic wrap to avoid drying out.

Can I freeze the Hawaiian Carrot Pineapple Cake?
Yes! You can freeze the unfrosted cake layers for up to 3 months. Simply wrap each layer tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy your cake, thaw the layers at room temperature before frosting.

How can I customize the flavors in my cake?
Very! You can add spices like ginger or cardamom for an extra kick, or fold in chopped nuts such as pecans or macadamia nuts for added crunch. This Hawaiian Carrot Pineapple Cake is a fantastic canvas for your creativity.

What can I do if my cake dough is too thick?
If you find your batter is too thick, you can add a tablespoon of milk or pineapple juice to loosen it up a bit. Just mix gently until it reaches the desired consistency. Remember, a thicker batter is usually fine, but don’t hesitate to adjust if it feeling overly dense.

Is this cake suitable for those with allergies?
Always check! If you have gluten sensitivities, you can substitute the all-purpose flour with a gluten-free flour blend. For vegans, swapping eggs with flax eggs and using plant-based cream cheese will work great. Just ensure to communicate any substitutions to your guests!

These FAQs should help guide you on your delicious journey with the Hawaiian Carrot Pineapple Cake!