If you’re on the hunt for a tropical twist to your classic carrot cake, the Hawaiian Pineapple Carrot Cream Cake Recipe is an absolute showstopper. This cake brings together the warm spices of cinnamon and nutmeg with the fresh zing of crushed pineapple, all layered with a luscious cream cheese frosting that melts in your mouth. Every bite is a joyful celebration of flavors and textures—from the tender carrot strands and toasted coconut to the optional crunch of nuts. Whether you’re making it for a special occasion or just because, this recipe is sure to become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
Getting started with this Hawaiian Pineapple Carrot Cream Cake Recipe is delightfully simple, thanks to a thoughtfully chosen list of ingredients. Each one adds its own unique touch—whether it’s the moistness from vegetable oil, the spice blend to warm your palate, or the tropical sweetness from the pineapple and coconut that brightens every forkful.
- All-purpose flour: The base that gives the cake structure and tenderness.
- Granulated sugar: Sweetens the cake and helps create a moist crumb.
- Baking powder and baking soda: The dynamic duo that ensures your cake rises perfectly fluffy.
- Ground cinnamon and nutmeg: Spice essentials that add warmth and depth.
- Salt: A small pinch to balance and enhance all the flavors.
- Vegetable oil: Keeps the cake moist and tender without overpowering other flavors.
- Large eggs: Bind the ingredients together and add richness.
- Vanilla extract: Adds a sweet fragrance and rounds out the flavor profile.
- Finely grated carrots: The heart of the cake, contributing sweetness and texture.
- Crushed pineapple, drained: Brings juicy tropical notes and extra moisture.
- Unsweetened shredded coconut: Adds chewy texture and that Hawaiian flair.
- Chopped walnuts or pecans (optional): For those who love a bit of crunch and nuttiness.
- Cream cheese: The star of the frosting—smooth, tangy, and luscious.
- Unsalted butter: Mixed with the cream cheese to create a rich frosting base.
- Powdered sugar: Sweetens and gives the frosting its dreamlike texture.
- Pineapple juice (optional): A subtle addition that lifts the frosting with fresh fruitiness.
How to Make Hawaiian Pineapple Carrot Cream Cake Recipe
Step 1: Prepare Your Baking Pans and Preheat the Oven
First things first, preheat your oven to 350°F (175°C) so it’s ready and waiting. Grease and flour two 8-inch round pans or a 9×13-inch pan, depending on how you want to shape your cake. This step ensures your cake won’t stick, delivering perfect slices once baked.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until everything is uniformly mixed. This helps distribute the leavening agents and spices evenly for consistent texture and flavor throughout your cake.
Step 3: Combine the Wet Ingredients
In another bowl, beat together the vegetable oil, eggs, and vanilla extract until smooth and well incorporated. Slowly add this wet mix to the dry ingredients, stirring gently until just combined. Overmixing can make the cake dense, so keep an easy hand here.
Step 4: Fold in the Carrots, Pineapple, Coconut, and Nuts
This is the fun part! Gently fold in the finely grated carrots, drained crushed pineapple, shredded coconut, and nuts if you’re using them. These ingredients bring a beautiful texture and bursts of flavor, making every bite interesting and satisfying.
Step 5: Bake to Perfection
Pour the batter evenly into your prepared pans and place in the oven. Bake for 25–30 minutes if using round pans, or 35–40 minutes for the larger pan. Keep an eye out for a clean toothpick test—it should come out without wet batter, signaling the cake is perfectly baked.
Step 6: Cool the Cake
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Patience here is key because frosting warm cake can make the cream cheese icing melt and slide off!
Step 7: Prepare the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing thoroughly after each addition. Stir in vanilla and pineapple juice if using—it adds a subtle tropical lift to the rich frosting.
Step 8: Frost and Garnish Your Cake
Frost your completely cooled cake generously with the cream cheese frosting. For that signature touch, sprinkle extra shredded coconut or chopped nuts on top for a beautiful finish and a little added crunch.
How to Serve Hawaiian Pineapple Carrot Cream Cake Recipe
Garnishes
To really bring out the tropical and fresh flavors of your Hawaiian Pineapple Carrot Cream Cake Recipe, consider garnishing with toasted shredded coconut or chopped nuts. Fresh pineapple chunks on the side can also brighten the presentation and complement the dense, moist cake layers.
Side Dishes
This cake pairs wonderfully with light, refreshing accompaniments. A scoop of vanilla ice cream or a dollop of whipped cream enhances the creaminess while a cup of tropical fruit salad adds a vibrant and healthy contrast to the indulgent slice.
Creative Ways to Present
Want to wow your guests? Serve this cake on a banana leaf or tropical-themed plate to emphasize its island inspiration. You could also cut it into small squares for a beautiful dessert platter or stack mini versions as cute cupcakes topped with swirls of cream cheese frosting and a sprinkle of coconut.
Make Ahead and Storage
Storing Leftovers
You can store leftover Hawaiian Pineapple Carrot Cream Cake Recipe covered in the refrigerator for up to 4 days. Keeping it chilled preserves the freshness of the cream cheese frosting and maintains the moistness of the cake layers.
Freezing
This cake freezes beautifully. Wrap individual slices or whole layers tightly in plastic wrap and then foil, freezing for up to 3 months. When you’re ready to enjoy, thaw slices overnight in the fridge to keep that perfect creamy texture intact.
Reheating
If you prefer your cake slightly warmer, let refrigerated slices sit at room temperature for about 30 minutes before serving. Avoid microwaving as it can compromise the cream cheese frosting’s texture.
FAQs
Can I substitute nuts in this Hawaiian Pineapple Carrot Cream Cake Recipe?
Absolutely! Walnuts and pecans are traditional choices, but you can swap them for almonds, macadamia nuts, or omit them altogether for a nut-free version. Each nut brings a slightly different flavor and texture, so feel free to experiment.
Is it necessary to drain the crushed pineapple?
Yes, draining the pineapple prevents excess moisture from making your cake too wet and dense. However, a little juice in the frosting can add brightness, which is why the recipe includes optional pineapple juice for the frosting.
Can I use coconut oil instead of vegetable oil?
Definitely! Coconut oil will enhance the tropical flavor beautifully but make sure it’s melted and cooled before mixing. Keep in mind it might slightly change the cake’s texture and add a hint of coconut aroma.
How long will this cake keep fresh at room temperature?
Because the cake is frosted with cream cheese icing, it’s best stored in the refrigerator. At room temperature, it should be consumed within two hours to avoid spoilage.
Can this recipe be made into cupcakes?
Yes! Simply divide the batter into cupcake liners, filling each about two-thirds full, and reduce baking time to about 18-22 minutes or until a toothpick comes out clean. Frost once cooled and enjoy bite-sized tropical treats.
Final Thoughts
Baking this Hawaiian Pineapple Carrot Cream Cake Recipe is like bringing a little piece of paradise to your kitchen. It’s fresh, flavorful, and has just the right balance of sweetness and spice to delight everyone around your table. Once you try it, I promise it’ll earn a top spot in your favorite cake list. So go ahead, whip it up, share it with loved ones, and enjoy every heavenly bite!
Print
Hawaiian Pineapple Carrot Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hawaiian Pineapple Carrot Cream Cake is a moist, flavorful dessert combining the natural sweetness of grated carrots and crushed pineapple with a creamy, tangy cream cheese frosting. Enhanced with shredded coconut and optional nuts, this cake offers a tropical twist on the classic carrot cake, perfect for gatherings and celebrations.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or a 9×13-inch pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat together the vegetable oil, eggs, and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined without overmixing.
- Add Carrots and Pineapple: Gently fold in the finely grated carrots, drained crushed pineapple, shredded coconut, and the chopped nuts if using, ensuring an even distribution throughout the batter.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25–30 minutes if using round pans or 35–40 minutes if using a 9×13 pan. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Allow the cakes to cool in their pans for about 10 minutes, then transfer them onto a wire rack to cool completely before frosting.
- Make the Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, mixing well after each addition, then stir in vanilla extract and pineapple juice if desired for extra flavor and consistency.
- Frost and Garnish: Once the cake is fully cooled, apply the cream cheese frosting evenly over the cake. Garnish with additional shredded coconut or chopped nuts if desired.
Notes
- Ensure pineapple is well-drained to prevent a soggy cake.
- If you prefer, substitute walnuts with pecans or omit nuts altogether for a nut-free version.
- Use fresh grated carrots for best texture and flavor.
- For a smoother frosting, sift powdered sugar before adding it.
- Store the cake in the refrigerator due to the cream cheese frosting and consume within 3-4 days for optimal freshness.
