There’s something magical about the blend of sweet carrots and vibrant pineapple in a cake that whiskers memories of summer and sunshine. Imagine the warm aroma wafting through your kitchen as this delightful Hawaiian Carrot Pineapple Cake bakes to perfection. Each slice is moist, bursting with flavor, and topped off with a luscious cream cheese frosting — a true tropical indulgence that feels both celebratory and homey.
What sets this cake apart is its splendid combination of textures and flavors. It’s not just another dessert; it’s a crowd-pleaser that mixes the familiar comfort of carrot cake with the exotic flair of pineapple. Plus, this cake is incredibly versatile, making it a hit for any occasion — be it backyard barbecues, family gatherings, or friendly potlucks. Give this Hawaiian Carrot Pineapple Cake a try, and let it transport you straight to paradise with each delicious bite.
Why Make This Recipe
One of the standout features of this cake is its effortless preparation; in just over an hour, you can whip up a dessert that’s both impressive and delicious. The combo of carrots and pineapple not only offers delightful flavor but also ensures a moist texture that stays fresh for days.
Incorporating simple ingredients, Hawaiian Carrot Pineapple Cake is a budget-friendly treat you can make with pantry staples. Furthermore, this dessert is incredibly adaptable — you can easily tweak elements according to preference, whether that means adding nuts for crunch or adjusting the sweetness.
Lastly, this cake is an absolute delight to serve, attracting compliments and seconds from friends and family alike. You’ll want to make it the star of your next dessert table.
How to Make Hawaiian Carrot Pineapple Cake – Dessert
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Garnish (optional)
- Pineapple chunks
- Shredded carrots
Helpful Note: You can find crushed pineapple in the canned fruit aisle, and if you prefer fresh pineapple, simply peel, core, and chop it before crushing. Additionally, make sure your cream cheese and butter are at room temperature for smooth frosting.
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
In a large bowl, beat together the sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and creamy, about 2-3 minutes.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake light and airy.
Fold in the grated carrots, crushed pineapple, and walnuts (if using). This step adds flavor and texture to the cake batter.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 35-40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
For the frosting, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until it reaches a fluffy, spreadable consistency.
Spread the frosting generously over the cooled cake and garnish with pineapple chunks and shredded carrots for an appealing presentation.
How to Serve Hawaiian Carrot Pineapple Cake – Dessert
This cake is best enjoyed at room temperature, allowing the flavors to shine. For an eye-catching presentation, slice the cake into generous squares and place them on a colorful platter. You can take it up a notch by pairing the cake with whipped cream or a scoop of vanilla ice cream to enhance the tropical experience.
To elevate your serving, consider a sprinkle of toasted coconut on top or a drizzle of caramel for an added indulgence. This cake is perfect for birthday celebrations or holidays, effortlessly capturing the essence of warm, festive gatherings.
How to Store Hawaiian Carrot Pineapple Cake – Dessert
For optimal freshness, store the cake in an airtight container in the refrigerator, where it will stay delicious for about 5 days. If you want to freeze it for later, use a freezer-safe container or wrap it tightly in plastic wrap and aluminum foil. This cake can be stored in the freezer for up to 3 months; just remember to thaw it in the refrigerator overnight before enjoying.
To maintain its moist texture and flavor when reheating, simply pop a slice in the microwave for 10-15 seconds, or warm it gently in the oven at 300°F for about 5 minutes.
Tips to Make Hawaiian Carrot Pineapple Cake – Dessert
Grate your own carrots for a fresher taste and better moisture control compared to pre-grated ones.
Swap out the granulated sugar for brown sugar to add a richer flavor and deeper moisture to the cake.
Avoid overmixing the batter as this can lead to a denser cake. Mix until the ingredients are just combined.
Use a cake tester or toothpick to check for doneness but ensure you’re not testing through fruit pieces for an accurate reading.
To make ahead, prepare the batter and store in the fridge overnight. Bake the next day for a fresh cake with minimal effort.
Experiment with spices by adding nutmeg or ginger for extra warmth and depth in flavor.
For added flavor, try tossing in some shredded coconut for a tropical twist that complements the pineapple.
If you have leftovers, transform them into a trifle by layering cake pieces with whipped cream and fresh fruit.
For a dairy-free version, use coconut cream in the frosting for a delightful flavor twist.
To create a low-carb version, substitute all-purpose flour with almond flour and use a sugar alternative like erythritol.
Variations
Tropical Vegan Delight: Swap eggs for flaxseed meal and use almond milk instead of cream in the frosting for a completely plant-based version that doesn’t compromise on taste.
Protein-Packed Pineapple Carrot Cake: Add a scoop of vanilla protein powder to the batter for a healthier twist that’s perfect for those looking to squeeze more protein into their diets.
Gluten-Free Paradise: Substitute the all-purpose flour with a 1:1 gluten-free baking mix, ensuring that everyone at your gathering can indulge without worry.
Coconut-Lime Hawaiian Cake: Add lime zest to the batter and top with coconut-flavored frosting for a refreshing spin that brightens up the flavor profile beautifully.
Spiced Hawaiian Cake: Infuse the batter with fresh ginger and cardamom for a unique flavor combination that offers a deeper complexity, perfect for spice lovers.
FAQs
Can I make this ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the fridge before baking. Alternatively, bake the cake in advance and frost it the day you plan to serve it for optimal freshness.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 5 days. Ensure the cake is completely cooled before sealing it to maintain moisture.
Can I freeze this dish?
Yes, this cake freezes very well. Wrap individual slices securely in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before enjoying them.
What can I substitute for the crushed pineapple?
You can use finely diced mango or pear for a different fruit profile if crushed pineapple is not available.
How do I prevent a dry cake?
To maintain moisture, do not overmix the batter and keep an eye on the baking time. Overbaking can lead to a dry texture.
Is this recipe gluten-free?
The original recipe is not gluten-free, but it can easily be adapted by using a gluten-free flour blend in place of all-purpose flour.
Can I double/halve this recipe?
Certainly! Just adjust baking time accordingly if you change the volume to ensure even baking.
By exploring the delightful nuances of this Hawaiian Carrot Pineapple Cake, you’ll be set for any occasion that calls for a sweet treat. This recipe captures the essence of tropical delights in a moist and flavorful cake that’s impossible to resist.
Hawaiian Carrot Pineapple Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
- In a large bowl, beat together the sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and creamy, about 2-3 minutes.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake light and airy.
- Fold in the grated carrots, crushed pineapple, and walnuts (if using).
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 35-40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- For the frosting, beat the softened cream cheese and unsalted butter together until creamy and smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until it reaches a fluffy, spreadable consistency.
- Spread the frosting generously over the cooled cake and garnish with pineapple chunks and shredded carrots for an appealing presentation.