Imagine a cake that delivers the moist tenderness of a classic carrot cake, but with a vibrant, sunny twist of tropical flavors—meet the Hawaiian Carrot Pineapple Cake. This cheerful dessert is the ultimate crowd-pleaser, brimming with flecks of fresh carrot, juicy bits of pineapple, and a hint of coconut that will transport you straight to snack time on an island beach. Whether you’re celebrating a special occasion, sharing a meal with friends, or just craving something extra-joyful, Hawaiian Carrot Pineapple Cake is the treat that never disappoints.
Ingredients You’ll Need
The beauty of Hawaiian Carrot Pineapple Cake is how a handful of pantry-friendly, easy-to-find ingredients come together to deliver depth, flavor, and a rich, irresistible crumb. Each component brings its own magic—from tenderizing the cake to infusing it with bursts of color or crunch.
- All-purpose flour: The sturdy base that gives your cake structure while allowing all the other flavors to shine.
- Baking soda: Lifts the batter for a perfectly light, tender crumb—don’t skip this tiny powerhouse.
- Salt: Essential for balance, it quietly enhances both sweet and savory notes.
- Ground cinnamon: Adds gentle warmth and that signature carrot cake spice that everyone adores.
- Ground nutmeg: Just a hint brings depth and a cozy, irresistible aroma to each bite.
- Granulated sugar: Sweetens the cake and helps achieve a soft, moist texture.
- Vegetable oil: Keeps the crumb lusciously moist so each forkful is tender and satisfying.
- Large eggs: Bind the batter together while adding richness and smoothness.
- Vanilla extract: A splash rounds out the tropical vibe and deepens the cake’s flavor.
- Finely grated carrots: The heart of this cake—colorful, moist, and full of subtle sweetness.
- Crushed pineapple (drained): Delivers juicy pops of flavor while keeping the cake incredibly tender.
- Shredded sweetened coconut: For a chew and a boost of island flair—don’t forget this!
- Chopped walnuts or pecans (optional): For those who enjoy a little crunch and a subtle, nutty backdrop.
How to Make Hawaiian Carrot Pineapple Cake
Step 1: Prep Your Pan and Oven
Start by heating your oven to 350°F (175°C), allowing it to come to temperature while you prepare the batter. Grease and flour a 9×13-inch baking pan, ensuring every corner is coated—this simple step guarantees your Hawaiian Carrot Pineapple Cake releases perfectly, ready to serve.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This even mixing ensures your cake rises uniformly and that those warm island spices are evenly distributed throughout the cake.
Step 3: Whisk Up Wet Ingredients
Grab a large bowl and beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture looks smooth and a bit creamy. This step creates a luscious base that will keep your Hawaiian Carrot Pineapple Cake moist and flavorful.
Step 4: Stir in the Signature Flavors
Add the grated carrots, drained pineapple, and shredded coconut to the wet ingredients. Fold gently—this is where the cake’s color, juiciness, and iconic tropical vibe come alive.
Step 5: Combine and Finish the Batter
Pour the prepared dry ingredients into your wet mix and stir just until everything is incorporated. If you’re opting for nuts, now’s the time to fold them in. Don’t overmix; keeping the batter just combined means your cake will be light and tender.
Step 6: Bake to Golden-Perfection
Spread the batter evenly into your greased and floured pan. Slide it onto the center rack of your oven and bake for 40 to 45 minutes. When a toothpick inserted in the center comes out clean, you know your Hawaiian Carrot Pineapple Cake is ready to dazzle!
Step 7: Cool and Frost (Optional)
Let the cake cool completely in the pan before you consider adding frosting. Cream cheese frosting is a classic pairing, adding a tangy, rich crown to this bright and flavorful cake. Slice, serve, and watch it disappear.
How to Serve Hawaiian Carrot Pineapple Cake
Garnishes
Dress up your Hawaiian Carrot Pineapple Cake with a generous swoop of cream cheese frosting, a sprinkle of toasted coconut flakes, or a scattering of extra chopped nuts. For a fun final touch, dot the top with small pineapple tidbits or delicate carrot curls for color and crunch.
Side Dishes
This cake shines alongside light, fresh sides: think a fruit salad bursting with berries, or a tropical medley of mango and kiwi to echo the island inspiration. If you’re serving it at a party, a light citrus sorbet or scoop of vanilla ice cream makes for a dreamy, balanced dessert plate.
Creative Ways to Present
Ditch the ordinary and transform your Hawaiian Carrot Pineapple Cake into playful cupcakes for a sunny brunch, or layer it with whipped cream and fresh pineapple in parfait jars for a striking make-ahead treat. Try cutting square pieces and drizzling them with passionfruit or citrus syrup for an extra pop of tropical flavor.
Make Ahead and Storage
Storing Leftovers
Your Hawaiian Carrot Pineapple Cake will stay moist and flavorful for days if kept tightly covered at room temperature for up to two days, or in the refrigerator for up to five days. Just be sure it’s sealed well so the crumb doesn’t dry out.
Freezing
To freeze, wrap slices or the entire cake tightly in plastic wrap and then in foil, freezing for up to three months. Thaw overnight in the refrigerator or at room temperature for a couple of hours—just in time to host unexpected guests or satisfy a spontaneous craving.
Reheating
Individual slices can be gently warmed in the microwave for 10–15 seconds. If you love frosting, let it come to room temperature first, or briefly reheat plain cake before adding a swirl of your favorite topping.
FAQs
Can I make Hawaiian Carrot Pineapple Cake into cupcakes?
Absolutely! Simply spoon the batter into lined muffin tins, filling each about two-thirds of the way. Bake at the same temperature for 18 to 22 minutes, or until a toothpick comes out clean. Miniature cakes, same unbeatable flavor.
What type Dessert
Cream cheese frosting is the gold standard for Hawaiian Carrot Pineapple Cake, but fluffy whipped cream or a simple pineapple glaze can work beautifully as well. Feel free to experiment to suit your style.
Can I make this cake gluten-free?
Yes! Substitute an all-purpose gluten-free flour blend for the regular flour. Just make sure your blend contains xanthan gum or a similar binder, and you’ll still enjoy a moist, tropical treat.
Will the cake taste good without coconut or nuts?
Definitely. While coconut and nuts add flavor and texture, the carrots and pineapple guarantee the cake stays moist and delicious. Feel free to leave out either (or both) for a version tailored to your preference.
Can I prepare the cake layers ahead for a special event?
Bake the cake layers, cool them completely, then wrap tightly in plastic and chill or freeze. Assemble and frost on the day of your event. Hawaiian Carrot Pineapple Cake is sturdy and stays delicious even after a bit of advance prep.
Final Thoughts
If you’re looking to bring a little sunshine to your dessert table, there’s no better way than sharing a homemade Hawaiian Carrot Pineapple Cake. The combination of carrots, pineapple, coconut, and spices is pure magic—so don’t wait for a special occasion, just gather your ingredients and bake up a slice of island happiness today!
Print
Hawaiian Carrot Pineapple Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-Inspired
- Diet: Vegetarian
Description
Indulge in a taste of the tropics with this moist and flavorful Hawaiian Carrot Pineapple Cake. Packed with grated carrots, crushed pineapple, and a hint of coconut, this cake is a delightful treat for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch pan.
- Prepare Dry Ingredients: Combine flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Mix Wet Ingredients: Beat sugar, oil, eggs, and vanilla; add carrots, pineapple, and coconut.
- Combine and Bake: Stir in dry ingredients, fold in nuts, pour batter into pan, and bake for 40–45 minutes.
- Cool and Serve: Let the cake cool completely before frosting, if desired.
Notes
- This cake pairs well with cream cheese frosting.
- Can be baked in two round pans for a layer cake (adjust baking time).
- For extra tropical flavor, consider adding coconut extract.
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