If ever there was a dessert that feels like a joyful island breeze, it’s the Hawaiian Pineapple Carrot Cream Cake. Imagine luscious layers of spiced carrot cake that are moistened with hints of pineapple, flecked with sweet coconut, and enrobed in a dreamy cream cheese frosting that’s both tangy and tropical. This cake is sunshine on a plate, perfect for birthdays, potlucks, or simply brightening any ordinary day. Honestly, it’s a showstopper every time I make it—one of those rare recipes that win over “not cake people” as quickly as tried-and-true carrot cake lovers.
Ingredients You’ll Need
The secret to a great Hawaiian Pineapple Carrot Cream Cake is using a handful of simple, reliable ingredients that each play their own delicious part. Spices bring warmth, pineapple adds moisture and zing, and coconut gives an irresistible chew. Here’s what you’ll want on hand:
- All-purpose flour: The sturdy base for our cake, giving just the right crumb.
- Baking soda: Ensures a light, fluffy rise.
- Salt: Balances all the sweetness and enhances flavor.
- Ground cinnamon: Brings gentle warmth that complements the carrots and pineapple.
- Ground nutmeg: Gives depth and a hint of spice in every bite.
- Granulated sugar: Adds just the right sweetness without overpowering those tropical notes.
- Vegetable oil: Keeps the cake ultra-moist and tender.
- Eggs: Bind the batter and add rich structure.
- Vanilla extract: Rounds out the flavors with a comforting aroma.
- Finely grated carrots: The star vegetable, bringing color, texture, and sweetness.
- Crushed pineapple (drained): Adds tropically moist pops of flavor throughout.
- Sweetened shredded coconut: For a chewy texture and a signature island flair—try it toasted for extra flavor!
- Chopped walnuts or pecans (optional): A crunchy, nutty contrast if you want to amp up the texture.
- Cream cheese (softened): Key to our creamy, tangy, melt-in-your-mouth frosting.
- Unsalted butter (softened): Lends richness and smooth structure to the icing.
- Powdered sugar: Fluffs up the frosting and adds that subtle sweetness.
- Vanilla extract: For added depth in the frosting—don’t skip it!
- Pineapple juice (as needed): Brings a kiss of tropical tang and perfects the frosting’s consistency.
How to Make Hawaiian Pineapple Carrot Cream Cake
Step 1: Prep Your Pan and Preheat the Oven
First things first, set your oven to 350°F (175°C). Grease and flour either two 9-inch round cake pans—perfect for making a layered centerpiece—or a trusty 9×13-inch pan if you want an easy, single-layer cake. This little effort keeps your cake from sticking, so you won’t lose a crumb!
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, give the flour, baking soda, salt, cinnamon, and nutmeg a quick whisk. This ensures all the leaveners and spices are evenly distributed, so every nook and cranny of your Hawaiian Pineapple Carrot Cream Cake will be bursting with perfect flavor.
Step 3: Mix the Wet Ingredients
Grab a large mixing bowl and beat together the granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until you’re left with a gorgeously smooth and creamy base—this is what’s going to keep the cake moist and tender.
Step 4: Combine Wet and Dry
Slowly add your dry mixture to the wet, stirring just until combined. Overmixing can make the cake tough, so stop as soon as you don’t see dry flour. You’re now just a step away from cake batter bliss!
Step 5: Fold in the Good Stuff
Here’s where the magic happens: gently fold in the grated carrots, crushed pineapple, sweetened coconut, and nuts if you’re using them. Each ingredient adds its own texture, sweetness, and flavor, turning your batter into the unmistakable Hawaiian Pineapple Carrot Cream Cake everyone craves.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pans, smoothing the tops. For round pans, bake 30 to 35 minutes; for a 9×13 pan, bake 40 to 45 minutes. A toothpick inserted in the center should come out clean when it’s done. Let the cakes cool completely on a wire rack so the frosting goes on like a dream.
Step 7: Prepare the Pineapple Cream Cheese Frosting
Beat softened cream cheese and butter together until the mixture is fluffy and luscious. Gradually add in the powdered sugar, then beat in vanilla and just enough pineapple juice for a spreadable, silky frosting. This is what takes your Hawaiian Pineapple Carrot Cream Cake over the top!
Step 8: Frost and Chill
Once the cake is totally cool, generously frost the top (and sides if you’re feeling fancy). For the best texture and flavor, pop the cake in the fridge for at least 30 minutes. This step allows the flavors to meld and makes each slice beautifully clean and moist.
How to Serve Hawaiian Pineapple Carrot Cream Cake
Garnishes
Nothing sets off a fresh slice of Hawaiian Pineapple Carrot Cream Cake like a sprinkle of toasted coconut or a playful scatter of chopped nuts. Add a sprinkle just before serving for a picture-perfect finish—if you want to get extra fancy, pineapple tidbits or edible flowers make it a true showstopper.
Side Dishes
For a refreshing contrast, pair your cake with a bowl of tropical fruit salad (think mango, kiwi, and strawberries), or serve with a dollop of lightly sweetened whipped cream. And if it’s a celebration, an icy pineapple or coconut mocktail alongside will really evoke the island feel.
Creative Ways to Present
Try baking your Hawaiian Pineapple Carrot Cream Cake as cupcakes for easy-to-serve party treats, or make it into mini loaves for cute edible gifts. Layer sliced cake with extra frosting and fruit in mason jars for a picnic-ready dessert you can take anywhere!
Make Ahead and Storage
Storing Leftovers
This cake actually gets better as it sits! Store any leftovers in an airtight container in the fridge, where they’ll easily keep for 3 to 4 days. The flavors meld together, and the cream cheese frosting stays perfectly luscious.
Freezing
Both the cake (unfrosted) and the finished, frosted Hawaiian Pineapple Carrot Cream Cake freeze beautifully. Wrap tightly in plastic wrap and then in foil or a freezer bag, and store for up to 2 months. Thaw overnight in the fridge for a treat that tastes as fresh as day one.
Reheating
Most people love this cake chilled, but if you prefer a softer bite, let a slice come to room temperature for about 20 minutes. You can also microwave an unfrosted piece for a few seconds to take the chill off, but avoid reheating frosted slices to keep the cream cheese stable.
FAQs
Can I make this cake without coconut?
Absolutely! If you’re not a fan of coconut, simply leave it out—the Hawaiian Pineapple Carrot Cream Cake will still be moist, flavorful, and delicious.
What’s the best way to grate carrots for this recipe?
Finely grate your carrots using the small holes of a box grater, or use the shredding disk on your food processor. Finely grated carrots blend into the batter perfectly, helping the cake stay tender and moist.
Can I use fresh pineapple instead of canned?
You can! Just make sure to chop it very finely and drain off any excess juice. The goal is a similar moisture level to canned crushed pineapple, so your Hawaiian Pineapple Carrot Cream Cake bakes up with just the right texture.
Is there a gluten-free version of this cake?
You can substitute your favorite 1:1 gluten-free flour blend for regular flour. The rest of the recipe remains the same, so everyone can enjoy a tropical slice!
Can I make this cake ahead for a party?
Yes—this cake is actually even tastier after a day or two in the fridge. Assemble and frost it the day before your event for stress-free, perfect slices and maximum flavor.
Final Thoughts
Whenever you want a dessert to wow your guests—or just treat yourself to a little sunshine—give this Hawaiian Pineapple Carrot Cream Cake a try. It’s a beloved favorite of mine and I think you’ll fall in love with its dreamy, tropical warmth. Happy baking!
Print
Hawaiian Pineapple Carrot Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
Indulge in the tropical flavors of Hawaii with this moist and flavorful Hawaiian Pineapple Carrot Cream Cake. This delightful dessert combines the sweetness of pineapple, the earthiness of carrots, and the richness of cream cheese frosting for a truly decadent treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup sweetened shredded coconut
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice (as needed for frosting consistency)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Combine Wet Ingredients: In a large bowl, beat sugar, oil, eggs, and vanilla until smooth.
- Blend Batter: Gradually add dry ingredients to wet mixture, then fold in carrots, pineapple, coconut, and nuts.
- Bake: Pour batter into pans and bake for 30–35 minutes (round) or 40–45 minutes (rectangular) until done.
- Make Frosting: Beat cream cheese and butter, add powdered sugar, vanilla, and pineapple juice for frosting.
- Frost and Chill: Frost the cooled cake, refrigerate for at least 30 minutes before serving.
Notes
- For added crunch, toast the coconut before adding to the batter.
- This cake tastes best when chilled, allowing the flavors to meld together.
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