Can a cake be both indulgent and wholesome at the same time? Absolutely! This Hawaiian Carrot Pineapple Cake brings together the natural sweetness of carrots, crushed pineapple, and warm spices, creating a perfectly moist and flavorful dessert with a tropical twist.

Unlike traditional carrot cakes, this Hawaiian-inspired version adds pineapple for an extra layer of sweetness and tenderness, making every bite rich and satisfying. Whether you’re looking for a show-stopping dessert for a special occasion or a comforting homemade treat, this recipe will quickly become a favorite. Let’s dive into the details of making this Hawaiian Carrot Pineapple Cake from scratch!

Ingredients List

For the Cake:

• 2 cups all-purpose flour – The base for a perfectly structured cake.
• 1 ½ cups granulated sugar – Provides the right amount of sweetness.
• 1 cup vegetable oil – Keeps the cake moist and tender.
• 3 large eggs – Adds richness and stability to the batter.
• 2 cups finely grated carrots – The key ingredient for classic carrot cake flavor.
• 1 cup crushed pineapple (drained) – Adds tropical sweetness and moisture.
• 1 tsp vanilla extract – Enhances all the flavors.
• 1 ½ tsp baking powder – Helps the cake rise beautifully.
• ½ tsp baking soda – Ensures a light, fluffy texture.
• 1 tsp cinnamon – Provides warmth and depth of flavor.
• ¼ tsp nutmeg – Complements the spices with a slightly nutty taste.
• ½ tsp salt – Balances the sweetness.
• ½ cup chopped walnuts or pecans (optional) – Adds a delightful crunch.

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened) – The creamy, tangy base.
• ½ cup unsalted butter (softened) – Adds richness to the frosting.
• 2 cups powdered sugar – Creates a smooth, sweet consistency.
• 1 tsp vanilla extract – Enhances the flavor.
• 1 tbsp pineapple juice (optional) – Adds a tropical hint to the frosting.

Substitutions & Variations:

• Swap vegetable oil for coconut oil for a richer tropical flavor.
• Use brown sugar instead of white sugar for a deeper caramel-like taste.
• Make it nut-free by omitting the walnuts or pecans.
• Add ½ cup shredded coconut for extra texture and flavor.

Timing

This Hawaiian Carrot Pineapple Cake is simple to make, and the prep time is well worth it!

• Prep Time: 15 minutes
• Baking Time: 35-40 minutes
• Cooling Time: 20 minutes
• Total Time: ~1 hour 15 minutes

Step-by-Step Instructions

Step 1: Preheat & Prepare the Cake Pans

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Set aside while preparing the wet ingredients.

Step 3: Combine the Wet Ingredients

• In a large mixing bowl, beat the sugar, oil, and eggs until smooth.
• Stir in the grated carrots, crushed pineapple, and vanilla extract.

Step 4: Mix the Batter

• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
• If using, fold in the chopped walnuts or pecans.

Step 5: Bake the Cake

• Divide the batter evenly between the prepared cake pans.
• Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Cream Cheese Frosting

• In a mixing bowl, beat cream cheese and butter until smooth.
• Gradually add powdered sugar, beating until fluffy.
• Stir in vanilla extract and pineapple juice (if using).

Step 7: Frost & Assemble

• Spread a layer of frosting over one cake layer, then place the second layer on top.
• Frost the top and sides evenly.
• Garnish with extra chopped nuts, shredded coconut, or a sprinkle of cinnamon.

Nutritional Information

Here’s an estimated breakdown per serving (based on 12 servings):

• Calories: ~380
• Protein: 5g
• Fat: 20g
• Carbohydrates: 45g
• Sugar: 30g
• Fiber: 2g

This cake is rich in vitamin A (from carrots) and antioxidants (from pineapple and nuts).

Healthier Alternatives for the Recipe

Want a healthier version of this Hawaiian Carrot Pineapple Cake? Try these modifications:

• Reduce sugar: Use ¾ cup honey or maple syrup instead of white sugar.
• Lower fat: Swap half the oil for unsweetened applesauce to cut down on fat.
• Make it whole grain: Use whole wheat flour for added fiber.
• Dairy-free option: Use vegan cream cheese and coconut oil for the frosting.

Serving Suggestions

Make your Hawaiian Carrot Pineapple Cake even more special with these serving ideas:

• Pair with vanilla ice cream – The cold, creamy contrast is irresistible.
• Top with fresh pineapple slices – Enhances the tropical flavor.
• Serve with hot coffee or chai tea – Complements the cake’s warm spices.
• Dust with powdered sugar – For an elegant, simple finish.

Common Mistakes to Avoid

To ensure your Hawaiian Carrot Pineapple Cake turns out perfect, avoid these common pitfalls:

• Overmixing the batter – Can make the cake dense instead of fluffy.
• Using too much liquid from the pineapple – Drain the pineapple well to prevent a soggy cake.
• Skipping the cooling step – Warm cakes will melt the frosting.
• Overbaking – Check for doneness at 35 minutes to prevent dryness.

Storing Tips for the Recipe

Short-Term Storage:

• Store in an airtight container in the fridge for up to 5 days.

Freezing Instructions:

• Wrap individual cake slices in plastic wrap and freeze for up to 3 months.
• Thaw in the fridge overnight before serving.

Conclusion

This Hawaiian Carrot Pineapple Cake is a moist, flavorful, and tropical twist on a classic carrot cake. With its rich spices, juicy pineapple, and creamy frosting, it’s a dessert that feels both indulgent and wholesome.

Try this recipe today! Let me know in the comments how it turns out, and don’t forget to subscribe for more delicious cake recipes! 🍍🥕🎂

FAQs

1. Can I make this cake without nuts?

Yes! Simply omit the walnuts or pecans for a nut-free version.

2. Can I use fresh pineapple instead of canned?

Yes, but make sure to finely crush and drain it well.

3. How can I make this a sheet cake instead?

Use a 9×13-inch baking pan and bake for 40-45 minutes.

4. Can I use coconut flour?

Coconut flour absorbs more liquid, so it’s best to use a blend of coconut and all-purpose flour.

5. What frosting pairs best with this cake?

Cream cheese frosting is classic, but a whipped coconut frosting also works beautifully.

Now, let’s get baking! 🍰✨