Hawaiian Carrot Pineapple Cake Recipe
Introduction
This Hawaiian Carrot Pineapple Cake is a moist, flavorful treat perfect for any occasion. Combining the sweetness of pineapple and coconut with the warmth of cinnamon and carrots, it’s topped with a smooth cream cheese frosting that brings everything together beautifully.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- Step 3: In a separate bowl, mix the oil and eggs until well blended. Stir in the grated carrots, crushed pineapple, shredded coconut, and walnuts if using.
- Step 4: Gently fold the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing.
- Step 5: Divide the batter evenly between the prepared pans and smooth the tops.
- Step 6: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Step 7: Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
- Step 8: While the cakes cool, make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Step 9: Frost the top of one cooled cake layer, place the second layer on top, and finish frosting the top and sides. Garnish with extra coconut or pineapple, if desired.
Tips & Variations
- To keep the cake moist, be careful not to overmix the batter once you combine wet and dry ingredients.
- If you prefer a nut-free dessert, simply omit the walnuts or substitute with sunflower seeds for crunch.
- For extra tropical flavor, add a tablespoon of coconut rum or pineapple juice to the batter.
Storage
Store the cake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and bring to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pineapple with juice instead of drained?
It’s best to drain the pineapple well to avoid adding extra moisture that can affect the cake’s texture. You can reserve the juice for another use or reduce it separately if you want to add pineapple flavor.
Is this cake suitable for freezing?
Yes, this carrot pineapple cake freezes well. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the fridge overnight before frosting or serving.
PrintHawaiian Carrot Pineapple Cake Recipe
This Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert combining grated carrots, crushed pineapple, and shredded coconut into a tender spice cake. Layered with a rich cream cheese frosting, this cake brings tropical sweetness and classic spice cake warmth together in a perfect harmony, ideal for celebrations or a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the vegetable oil and eggs until well blended. Then stir in the grated carrots, drained crushed pineapple, shredded coconut, and chopped walnuts if using.
- Blend Wet and Dry: Gently fold the wet mixture into the dry ingredients, stirring until just combined to avoid overmixing, which can affect texture.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans, smoothing the tops. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully remove and transfer them onto wire racks to cool completely before frosting.
- Prepare Frosting: Beat together softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
- Assemble Cake: Frost the top of one cooled cake layer, place the second cake layer on top, and finish frosting the top and sides of the cake. Optionally garnish with extra shredded coconut or pineapple pieces.
Notes
- For best results, ensure the pineapple is well drained to avoid excess moisture in the cake.
- Walnuts are optional and can be omitted or substituted with other nuts or seeds according to preference.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for best flavor and texture.
- Grating the carrots finely will help them integrate better into the batter.
Keywords: Hawaiian carrot cake, pineapple cake, cream cheese frosting, tropical cake, moist carrot cake, layered cake
