Hawaiian carrot pineapple cake has been my go-to dessert for bringing a taste of the islands to any gathering, ever since my first trip to Maui. I remember the warm, humid air, the scent of blooming plumeria, and the incredible flavors of local cuisine. This cake, with its moist crumb and sweet, tropical notes, instantly transported me back. It’s more than just a cake; it’s a memory baked into every bite. If you’re looking for an easy way to capture that aloha spirit, this Hawaiian carrot cake recipe is your ticket. I’ve perfected this Authentic Hawaiian carrot pineapple cake over the years to ensure it’s always incredibly moist and bursting with flavor. Let’s get cooking!
Why You’ll Love This Hawaiian Carrot Pineapple Cake
This cake is a real crowd-pleaser for so many reasons! It’s incredibly easy to whip up, making it perfect for busy bakers. You’ll adore the delightful balance of sweet pineapple and earthy carrot, all wrapped up in warm spices. It’s a truly moist Hawaiian carrot pineapple cake that will have everyone asking for seconds.
- An explosion of tropical flavor that’s both comforting and refreshing.
- Quick and simple to prepare, perfect for weeknights or last-minute guests.
- Packed with wholesome ingredients like carrots and pineapple.
- An affordable way to impress your friends and family with a homemade treat.
- Kid-approved and a guaranteed hit at any family gathering.
- It’s a fantastic tropical carrot pineapple cake recipe that transports you to paradise.
- The creamy frosting adds the perfect finishing touch.
Ingredients for Hawaiian Carrot Pineapple Cake
Gathering the right Hawaiian carrot pineapple cake ingredients is the first step to baking paradise. These components come together to create that signature moist texture and tropical taste.
- 2 cups all-purpose flour – the base of our cake structure.
- 1 1/2 teaspoons baking soda – essential for leavening and a tender crumb.
- 1/2 teaspoon salt – balances the sweetness and enhances flavors.
- 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger – these warm spices are key to that classic Hawaiian flavor profile.
- 1 cup vegetable oil – this is our secret to an incredibly moist cake; it keeps everything tender.
- 1 cup granulated sugar and 1/2 cup brown sugar – for sweetness and depth of flavor.
- 4 large eggs – bind everything together and add richness.
- 2 teaspoons vanilla extract – enhances all the other flavors.
- 2 cups grated carrots – adds moisture, natural sweetness, and color.
- 1 1/2 cups crushed pineapple, well-drained – this ingredient is crucial for that distinct tropical tang and extra moisture in this Hawaiian carrot cake with crushed pineapple. Make sure it’s well-drained to avoid a soggy cake!
- 1/2 cup chopped walnuts or pecans (optional) – for a delightful crunch.
- 1/2 cup shredded coconut (optional) – adds another layer of tropical flavor and texture.
- For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons pineapple juice – adds a subtle tropical note to the frosting.
How to Make Hawaiian Carrot Pineapple Cake
Ready to bake a slice of paradise? This Easy Hawaiian carrot pineapple cake recipe is straightforward and yields a wonderfully moist cake. Follow these steps, and you’ll be enjoying that aloha spirit in no time!
- Step 1: Begin by preheating your oven to 350°F (175°C). Next, prepare your cake pans by generously greasing and flouring two 8-inch round cake pans. This ensures your beautiful cake won’t stick.
- Step 2: In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger. Whisking them together ensures they are evenly distributed for consistent leavening and flavor.
- Step 3: In a large bowl, combine the wet ingredients. Pour in 1 cup vegetable oil, then add 1 cup granulated sugar, 1/2 cup brown sugar, 4 large eggs, and 2 teaspoons vanilla extract. Mix these thoroughly until everything is well blended and the sugars start to dissolve.
- Step 4: Now, it’s time to combine the wet and dry ingredients. Gradually add the flour mixture from Step 2 to the wet ingredients in the large bowl. Mix until just combined. It’s important not to over-mix at this stage; a few streaks of flour are okay.
- Step 5: Gently fold in the stars of our cake: 2 cups grated carrots, 1 1/2 cups crushed pineapple (make sure it’s well-drained!), and your optional additions like 1/2 cup chopped walnuts or pecans and 1/2 cup shredded coconut. The batter will become thick and fragrant.
- Step 6: Divide the delicious batter evenly between the two prepared cake pans. Smooth the tops gently with a spatula.
- Step 7: Bake in the preheated oven for 30-35 minutes. You’ll know it’s ready when a toothpick inserted into the center of the cakes comes out clean, with no wet batter clinging to it. The aroma filling your kitchen will be heavenly!
- Step 8: Once baked, let the cakes cool in their pans on a wire rack for about 10 minutes. This brief cooling period allows them to firm up slightly. Then, carefully invert the cakes onto the wire rack to cool completely.
- Step 9: While the cakes cool, prepare the luscious frosting. In a bowl, beat 8 ounces cream cheese, softened, and 1/2 cup unsalted butter, softened, until they are smooth and creamy. This creates the perfect base.
- Step 10: Gradually add 3 cups powdered sugar and 2 tablespoons pineapple juice to the cream cheese mixture. Beat until the frosting is smooth, creamy, and perfectly spreadable.
- Step 11: Once the cakes are completely cool – this is crucial for frosting to set properly – place one cake layer on your serving plate. Spread a generous amount of frosting over the top. Carefully place the second cake layer on top.
- Step 12: Frost the top and sides of the entire cake. You can use an offset spatula for a smooth finish. For an extra touch, decorate with reserved shredded carrot, small pineapple tidbits, or a sprinkle of coconut. You’ve successfully learned how to make Hawaiian carrot pineapple cake!
Pro Tips for the Best Hawaiian Carrot Pineapple Cake
Want to elevate your cake game? These little tricks will ensure your Hawaiian-inspired dessert is a showstopper every single time.
- Always use fresh, finely grated carrots for the best texture and moisture. Pre-shredded carrots can be too dry.
- Ensure your crushed pineapple is *very* well-drained. I like to press it in a fine-mesh sieve with a spoon to remove as much liquid as possible.
- For the creamiest frosting, make sure your cream cheese and butter are truly at room temperature – not even a little cold!
- Don’t overbake! Carryover heat will continue to cook the cake after it’s out of the oven.
What’s the secret to perfect Hawaiian carrot pineapple cake?
The magic lies in using vegetable oil instead of butter for moisture and ensuring your crushed pineapple is well-drained. This combination creates the most incredibly tender and flavorful crumb. It truly is the best Hawaiian carrot pineapple cake because of these simple yet effective techniques.
Can I make Hawaiian carrot pineapple cake ahead of time?
Absolutely! This cake actually tastes even better the next day. You can bake it a day in advance and store it, unfrosted, at room temperature. Frost it just before serving or the morning of, and keep it refrigerated. For more baking tips, check out our about Niki Air Fryer section.
How do I avoid common mistakes with Hawaiian carrot pineapple cake?
The most common pitfalls are over-mixing the batter, which leads to a tough cake, and not draining the pineapple enough, resulting in a soggy texture. Always mix until *just* combined, and really wring out that pineapple!
Best Ways to Serve Hawaiian Carrot Pineapple Cake
This cake is wonderfully versatile and tastes amazing served in so many ways! For a truly festive occasion, imagine this as the star dessert at your next Pineapple carrot cake for luau. Its vibrant flavors are perfect for a celebration.
- Serve a generous slice at room temperature, perhaps with a dollop of extra frosting or a sprinkle of toasted coconut.
- Pair it with a light, refreshing beverage like iced tea or a tropical fruit punch.
- For an even more authentic experience, consider serving this Island style carrot pineapple cake alongside other Hawaiian treats like fresh fruit salad or macadamia nut cookies. You can find more recipes on our last recipes page.
- It’s also delightful with a scoop of vanilla bean ice cream for a decadent dessert.
Nutrition Facts for Hawaiian Carrot Pineapple Cake
Here are the estimated nutritional details for one serving of this delightful Hawaiian carrot pineapple cake. This recipe is designed to be a treat, offering a balance of sweetness and flavor. For more information on dietary needs, please see our GDPR policy.
- Serving Size: 1 slice
- Calories: 350
- Fat: 16g
- Saturated Fat: 3g
- Protein: 4g
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 25g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients and portion sizes used. For questions about our data, please contact us.
How to Store and Reheat Hawaiian Carrot Pineapple Cake
Proper Hawaiian style carrot pineapple cake storage ensures your cake stays as fresh and moist as the day you baked it. Once your cake has completely cooled to room temperature, it’s time to think about storing it. For short-term storage, wrap the cake tightly in plastic wrap, and then in aluminum foil, or place it in an airtight container. This will keep it delicious in the refrigerator for about 3 to 4 days. The frosting helps seal in moisture, making it perfect for enjoying over a few days. You can learn more about our terms of use regarding food storage.
If you want to keep this tropical delight for longer, freezing is a great option. After cooling completely and frosting, wrap the entire cake or individual slices securely in plastic wrap, followed by a layer of aluminum foil. This double layer prevents freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy a slice, thaw it overnight in the refrigerator. For a slightly warmer treat, you can gently reheat individual slices in a low oven (around 300°F or 150°C) for about 10-15 minutes until just warmed through.
Frequently Asked Questions About Hawaiian Carrot Pineapple Cake
What is Hawaiian carrot pineapple cake?
Basically, it’s a delicious cake that takes inspiration from traditional carrot cake but infuses it with tropical Hawaiian flavors. Think moist, spiced cake loaded with grated carrots and sweet, tangy crushed pineapple, often topped with a creamy, dreamy frosting. It’s a taste of island paradise in every bite!
Why is Hawaiian carrot pineapple cake so good?
It’s the incredible combination of textures and flavors! The carrots and pineapple create an unbelievably moist and tender crumb, while the spices add warmth. The sweetness of the pineapple cuts through the richness, and the creamy frosting ties it all together. It’s a perfectly balanced dessert that’s both comforting and exotic.
Can I make Hawaiian carrot pineapple cake with gluten-free flour?
Yes, you can adapt this recipe for a gluten-free version! Use a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the baking time slightly, so keep an eye on it. The resulting Hawaiian cake with pineapple and carrot will still be wonderfully moist and flavorful. For privacy concerns, please review our privacy policy.
What kind of frosting is best for Hawaiian carrot pineapple cake?
A classic cream cheese frosting is the absolute best pairing for this cake. Its slight tanginess beautifully complements the sweetness of the cake and the tropical notes of pineapple and carrot. A coconut cream cheese frosting is also a fantastic option for an extra tropical flair!
Variations of Hawaiian Carrot Pineapple Cake You Can Try
Love this cake but want to mix things up? There are so many delightful ways to personalize this Hawaiian treat! Experimenting with variations is part of the fun, and each one offers a unique twist on the classic.
- Dietary Adaptations: For a gluten-free version, simply swap out the all-purpose flour for a 1:1 gluten-free baking blend. You’ll still get that amazing Pineapple carrot cake Hawaii flavor without the gluten. You can also make it vegan by using flax eggs and a dairy-free cream cheese and butter alternative for the frosting.
- Flavor Boosts: Add a hint of citrus by zesting an orange or lime into the batter. A tablespoon of rum extract can also add a lovely depth of flavor. For an extra tropical punch in your Hawaiian cake with pineapple and carrot, consider adding a touch of shredded ginger or a splash of coconut milk to the batter.
- Baking Method Twist: Short on time or prefer individual servings? Try baking this batter in muffin tins! Reduce the baking time to about 20-25 minutes, or until a toothpick comes out clean. This makes for perfect grab-and-go treats.
- Nut and Coconut Free: If you or your guests have nut or coconut allergies, simply omit the optional nuts and shredded coconut. The cake will still be wonderfully moist and flavorful thanks to the carrots and pineapple.
Hawaiian Carrot Pineapple Cake: 4 Tropical Secrets
- Total Time: 55 minutes
- Yield: 10-12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful Hawaiian Carrot Pineapple Cake, featuring a tropical blend of carrots, pineapple, and warm spices, topped with a creamy frosting. This easy-to-make dessert is perfect for any occasion, offering a taste of paradise.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 1/2 cups crushed pineapple, well-drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
- For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons pineapple juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
- Stir in the grated carrots, well-drained crushed pineapple, and optional nuts or shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting: Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and pineapple juice, beating until the frosting is smooth and spreadable.
- Once the cakes are completely cool, frost the top of one layer, then place the second layer on top. Frost the top and sides of the entire cake.
- Decorate with extra shredded carrot, pineapple bits, or coconut if desired.
Notes
- Ensure the crushed pineapple is thoroughly drained to prevent a soggy cake.
- For a lighter texture, sift the dry ingredients before mixing.
- Use room temperature ingredients for the frosting to ensure a smooth consistency.
- If you prefer a less sweet cake, you can slightly reduce the sugar in the cake batter.
- This Hawaiian carrot pineapple cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
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