As I sift through the aromas of my kitchen, a wave of nostalgia hits me—a reminder of sun-soaked afternoons spent savoring slices of Hawaiian Carrot Pineapple Cake with friends and family. This delightful treat fuses the beloved essence of traditional carrot cake with a vibrant twist of tropical flavors, transporting you straight to a summer paradise. With juicy crushed pineapple and freshly grated carrots, it offers the perfect balance of moisture and sweetness, making it an irresistible crowd-pleaser that’s surprisingly easy to whip up. Bonus: it can easily be adapted to be gluten-free for your health-conscious guests! Curious to discover how to bring this slice of sunshine to your own gatherings? Let’s dive into the recipe!
Why is this cake a must-try?
Tropical Twist: This Hawaiian Carrot Pineapple Cake is unlike any other cake; it combines the heartiness of classic carrot cake with sweet, juicy pineapple and a hint of coconut.
Versatile Option: Whether you’re gluten-free or just have a nut allergy, this recipe adapts easily to accommodate different dietary needs.
Quick and Easy: Whipping this cake up can be done in under an hour, making it perfect for those last-minute gatherings or casual weekend desserts.
Crowd Favorite: With its moist texture and vibrant flavors, you’ll find it hard to resist the delightful compliments from your friends and family after serving this beauty!
Perfect for Any Occasion: From birthdays to potlucks, this tropical delight brings sunshine and warmth to every occasion, making it a cherished favorite among your beloved desserts. Don’t forget to check out our Caramel Dump Cake for another easy crowd-pleaser!
Hawaiian Carrot Pineapple Cake Ingredients
• Here’s everything you need to create this tropical treat!
For the Cake
- All-Purpose Flour – Provides structure and texture; can be substituted with a 1:1 gluten-free baking blend for a gluten-free version.
- Granulated Sugar – Adds sweetness to balance flavors; no direct substitute recommended for taste.
- Baking Soda & Baking Powder – Essential leavening agents that help the cake rise; ensure they are fresh for effectiveness.
- Ground Cinnamon – Infuses a warm spice; optional to reduce based on personal taste.
- Salt – Enhances all flavors; can be omitted for low-sodium diets.
- Vegetable Oil – Adds moisture and richness; can substitute with unsweetened applesauce for a lower-fat option.
- Large Eggs – Binds ingredients and also aids in leavening; egg substitutes can be used if necessary.
- Grated Carrots – The primary flavor and moisture source; freshly grated is preferred to avoid preservatives.
- Crushed Pineapple (drained) – Provides sweetness and moisture; must be well-drained to avoid excess liquid in batter.
- Shredded Coconut – Adds texture and flavor; optional, can be omitted for those who dislike coconut.
- Chopped Walnuts (optional) – Contributes a crunch and nutty flavor; can replace with pecans or omit entirely.
For the Frosting
- Cream Cheese – Delivers a rich, creamy texture; ensure it’s softened for easy blending.
- Unsalted Butter – Adds richness to the frosting; can substitute with vegan butter if preferred.
- Powdered Sugar – Sweetens the frosting and helps achieve a smooth consistency; adjust to taste.
- Vanilla Extract – Elevates the flavor profile; optional, but definitely recommended for enhanced richness.
Now that you have all the ingredients ready, it’s time to bring a bit of the tropics into your kitchen with this Hawaiian Carrot Pineapple Cake!
Step‑by‑Step Instructions for Hawaiian Carrot Pineapple Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms, take two 9-inch round cake pans and grease them well with butter or cooking spray. Dust the pans with flour to prevent sticking, tapping out any excess. This ensures the Hawaiian Carrot Pineapple Cake will slide out easily once baked.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Ensure there are no lumps in the mixture, as this will help the cake rise evenly. Set the bowl aside while you prepare the wet ingredients.
Step 3: Prepare Wet Ingredients
In a separate bowl, whisk together 1 cup of vegetable oil and 4 large eggs until they are fully combined and slightly frothy. Next, stir in 2 cups of freshly grated carrots, 1 can of well-drained crushed pineapple, and 1 cup of shredded coconut, along with 1 cup of chopped walnuts if you choose to include them. The batter should be colorful and aromatic.
Step 4: Combine Wet and Dry Mixtures
Gently fold the wet ingredients into the dry ingredients, using a spatula to bring them together until just combined. Be careful not to overmix, as this can lead to a tougher texture in your Hawaiian Carrot Pineapple Cake. The batter should be thick, yet pourable, with hints of pineapple and carrot peeking through.
Step 5: Divide and Smooth Batter
Now, evenly divide the batter between the prepared cake pans, pouring it in with care. Use a spatula or the back of a spoon to smooth the tops, ensuring an even surface for baking. This makes for a beautiful layer, which is essential for the final presentation of your tropical cake.
Step 6: Bake the Cake Layers
Slide the pans into your preheated oven and bake for 25 to 30 minutes. Keep an eye on them, and they are ready when a toothpick inserted into the center comes out clean. Once baked, the cakes will rise beautifully and emit delightful tropical aromas—definitely a treat for the senses.
Step 7: Cool the Cake Layers
Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. After this initial cooling, carefully transfer them to wire racks to cool completely. This step is crucial as it prevents the cake from becoming soggy and ensures a perfect slice when you’re ready to frost.
Step 8: Prepare the Cream Cheese Frosting
While the cakes cool, prepare the frosting by beating together 8 ounces of softened cream cheese and ½ cup of unsalted butter in a medium bowl until the mixture is smooth and creamy. Gradually sift in 3 to 4 cups of powdered sugar and add 1 teaspoon of vanilla extract, mixing until fluffy. The frosting should be rich and easy to spread.
Step 9: Frost the Cake
Once the cake layers are completely cooled, place one layer on a serving plate. Spread an even layer of frosting over the top, then gently place the second layer on top. Frost the top and sides of the cake with the remaining frosting, creating a smooth finish. For a decorative touch, consider garnishing with additional coconut or pineapple on top.
Step 10: Slice and Serve
Your Hawaiian Carrot Pineapple Cake is now complete! Slice into generous servings and present to your guests with pride. This cake is perfect for any occasion, bringing a refreshing tropical twist to gatherings, and it’s sure to become a beloved recipe in your home deliciously combining flavors with each bite.
Hawaiian Carrot Pineapple Cake Variations
Feel free to explore these delicious twists that will make your Hawaiian Carrot Pineapple Cake uniquely yours!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a delightful gluten-friendly option.
- Nut-Free: Omit walnuts and coconut for a nut-free version that’s still moist and flavorful, perfect for gatherings with allergy-sensitive guests.
- Vegan Option: Replace eggs with flaxseed meal and use vegan butter in the frosting for a dairy-free delight that everyone can enjoy.
- Tropical Boost: Add ½ cup of shredded mango or chopped macadamia nuts for an extra punch of tropical flavor and texture.
- Spice It Up: Incorporate ¼ teaspoon of nutmeg or cardamom along with cinnamon to elevate the cake’s flavors with a warm, aromatic twist.
- Cream Cheese Swap: Use mascarpone cheese instead of cream cheese in the frosting for a lighter, more decadent treat that will impress your guests.
- Carrot Upgrade: Mix in a cup of finely shredded zucchini to enhance the moisture without altering the traditional taste of the cake.
- Frosting Fun: Try adding a splash of pineapple juice or coconut cream to the frosting for an even creamier sweetness that celebrates the tropical essence.
These variations can help you personalize the Hawaiian Carrot Pineapple Cake for any occasion, just like how you might enjoy another family favorite, our delicious Carrot Cake Moist! Don’t hesitate to get creative, every slice will be a new adventure!
Make Ahead Options
These Hawaiian Carrot Pineapple Cake layers are perfect for meal prep enthusiasts! You can prepare the cake layers up to 24 hours in advance by baking them, letting them cool completely, and then wrapping each layer tightly in plastic wrap before refrigerating. To maintain quality, ensure the layers are well-sealed to prevent drying out. If you wish to prep even earlier, the cake layers can be frozen (unfrosted) for up to two months—just thaw them overnight in the refrigerator before decorating. When you’re ready to serve, simply frost your cake as directed, and you’ll delight your family and friends with this tropical treat, saving you precious time during busy occasions!
Expert Tips for Hawaiian Carrot Pineapple Cake
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Drain Pineapple Well: Make sure to drain the crushed pineapple thoroughly to avoid a soggy batter, which can ruin your cake’s texture.
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Check Freshness: Always verify that your baking soda and baking powder are fresh. Expired leavening agents can lead to a denser Hawaiian Carrot Pineapple Cake.
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Cool Completely: Allow the cake layers to cool completely before frosting. This helps the frosting maintain its shape and prevents melting.
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Gentle Mixing: Fold the wet and dry ingredients gently, taking care not to overmix. This ensures your cake remains light and tender.
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Customize Toppings: Consider personalizing your cake with toasted coconut or fresh pineapple on top for an extra burst of flavor and a beautiful presentation.
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Freeze for Later: If you want to prepare ahead, the layers can be made in advance and frozen (unfrosted) for up to two months.
What to Serve with Hawaiian Carrot Pineapple Cake
Pair this delightful cake with a few delicious additions to create a memorable meal.
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Creamy Mashed Potatoes: Rich and buttery, they provide a comforting balance to the sweet tropical cake. Silky mashed potatoes offer a warm, hearty side, perfect for any gathering.
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Grilled Pineapple Skewers: These enhance the tropical theme with a burst of natural sweetness and caramelization that complements the cake’s flavors.
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Coconut Whipped Cream: Light and airy, this adds a delightful finish when dolloped on top of each slice, mirroring the cake’s coconut content.
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Fresh Fruit Salad: A refreshing mix of seasonal fruits adds brightness and texture, creating a vibrant counterpoint to the cake’s denser elements.
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Mint-Infused Iced Tea: The cool, refreshing flavors of mint in iced tea cleanse the palate, making each bite of cake a joyous experience.
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Coconut Ice Cream: Serve a scoop alongside your slice. The combination of coconut ice cream and fruity cake is a tropical dream come true.
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Mango Sorbet: Add a layer of fruity contrast with a cold, creamy sorbet that enhances the cake without overpowering it.
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Chocolate Drizzle: A light drizzle of warm dark chocolate can lend a surprising depth to the cake’s tropical sweetness.
These pairing ideas will elevate your Hawaiian Carrot Pineapple Cake into a feast, leaving your guests with memorable culinary experiences.
How to Store and Freeze Hawaiian Carrot Pineapple Cake
Room Temperature: Store the cake at room temperature, covered with plastic wrap, for up to 2 days for optimal freshness and flavor.
Fridge: If you have leftovers, refrigerate in an airtight container for up to 5 days. This helps maintain moisture and extends shelf life.
Freezer: Freeze the cake layers (unfrosted) by wrapping them tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw before frosting and serving.
Reheating: For best taste, let the cake come to room temperature before serving. If desired, you can lightly warm individual slices in the microwave for 10-15 seconds.
Hawaiian Carrot Pineapple Cake Recipe FAQs
What type of carrots should I use for this cake?
I recommend using fresh, whole carrots that you can grate yourself, as they provide the best flavor and moisture. Pre-packaged grated carrots might contain preservatives that can alter the cake’s texture. Look for bright orange carrots that are firm and free of dark spots.
How should I store leftover Hawaiian Carrot Pineapple Cake?
The cake can be stored at room temperature, covered with plastic wrap, for up to 2 days. If you have leftovers after that, refrigerate them in an airtight container for up to 5 days. This keeps the cake moist and flavorful!
Can I freeze Hawaiian Carrot Pineapple Cake?
Absolutely! To freeze, wrap the unfrosted cake layers tightly in plastic wrap, then in aluminum foil, and store them in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw them in the fridge overnight and frost them before serving.
What if my cake sinks in the middle after baking?
If your cake sinks, it might be due to underbaking or too much moisture—like if the pineapple wasn’t drained well. Always ensure that a toothpick comes out clean when you check for doneness. For next time, try draining the crushed pineapple better to avoid excess liquid.
Is this cake safe for pets or those with nut allergies?
This recipe, as it stands, includes walnuts, which can be harmful to pets. If you’re making it for guests with nut allergies, simply omit the nuts altogether without compromising texture. Always check ingredient labels for any allergens if you’re serving others!
Can I make this Hawaiian Carrot Pineapple Cake gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure to check that all other ingredients, particularly baking powder and vanilla extract, are gluten-free. Enjoy every delicious bite without the gluten!
Hawaiian Carrot Pineapple Cake: A Tropical Delight Awaits
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter, dusting with flour.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt until well combined.
- In another bowl, whisk together vegetable oil and eggs. Add grated carrots, crushed pineapple, and shredded coconut. Mix well.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Divide the batter between the prepared cake pans, smoothing the tops with a spatula.
- Bake for 25 to 30 minutes until a toothpick comes out clean.
- Allow the cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat together cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla until fluffy.
- Once cool, frost the cakes and serve! Optionally garnish with additional coconut or pineapple.
- Slice and enjoy your Hawaiian Carrot Pineapple Cake!
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