If you’re craving a dessert that captures the sunny, tropical essence of the islands while bringing warm spices and comforting texture to the table, this Hawaiian Carrot Pineapple Cake Recipe is an absolute must-try. It’s a moist, flavorful cake bursting with the natural sweetness of grated carrots and crushed pineapple, enhanced by cozy cinnamon and nutmeg notes. Topped with luscious cream cheese frosting, this cake is a genuine crowd-pleaser that transcends any ordinary carrot cake, delivering a taste of paradise in every bite.
Ingredients You’ll Need
These simple yet essential ingredients come together effortlessly to create a cake that’s moist, flavorful, and packed with delightful textures. Each component plays a key role—from the grated carrots adding natural sweetness and moisture to the crushed pineapple injecting a tropical zing, balanced perfectly with warm spices and rich cream cheese frosting.
- 2 cups all-purpose flour: The base that gives structure to the cake, ensuring it holds its tender crumb beautifully.
- 1 cup granulated sugar: Sweetness that balances the spices and tropical fruit without overpowering.
- 1 teaspoon baking powder: Helps the cake to rise and stay light.
- 1 teaspoon baking soda: Works with the pineapple’s acidity to give a perfect lift and golden color.
- 1/2 teaspoon salt: Enhances all the flavors and keeps the cake perfectly balanced.
- 1 teaspoon ground cinnamon: Adds warmth and a comforting aroma that complements the pineapple and carrots brilliantly.
- 1/2 teaspoon ground nutmeg: Brings a subtle spice depth that makes every bite irresistible.
- 1/2 teaspoon ground ginger: A gentle spicy kick that brightens the cake’s flavor profile.
- 1 cup vegetable oil: Keeps the cake ultra moist and tender through baking.
- 4 large eggs: Provides richness and structure, binding the ingredients beautifully.
- 2 cups grated carrots: The star vegetable ingredient that adds sweetness, texture, and gorgeous color.
- 1 cup crushed pineapple, drained: Infuses tropical freshness and natural juiciness.
- 1 teaspoon vanilla extract: Rounds out the flavor with a subtle sweet aroma.
- 1/2 cup chopped walnuts (optional): Adds a nutty crunch that pairs wonderfully with the soft cake.
- Cream cheese frosting (store-bought or homemade): The irresistible topping that brings tangy creaminess to balance the sweet spices.
How to Make Hawaiian Carrot Pineapple Cake Recipe
Step 1: Preheat Your Oven and Prepare Pans
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or, if you prefer layered cakes, two 9-inch round pans will work perfectly. Getting this step done first means your batter can go straight into the oven once it’s mixed.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend of dry ingredients is where all your warm aromas begin, and making sure they are well combined helps the spices get evenly distributed throughout the cake.
Step 3: Mix Wet Ingredients Separately
In another bowl, whisk the vegetable oil and eggs until smooth. Then stir in the grated carrots, crushed pineapple, and vanilla extract. This mixture bursts with moisture and flavor, and the grated carrots combined with pineapple create that signature moist texture that sets the Hawaiian Carrot Pineapple Cake Recipe apart from other carrot cakes.
Step 4: Bring Wet and Dry Together
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Overmixing can make the cake dense, so stir until everything is just blended. If you’re using walnuts, fold them in at this point for a delightful texture contrast.
Step 5: Bake Until Golden and Perfect
Pour your batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. This step creates that tender crumb with a golden crust that’s utterly inviting.
Step 6: Cool and Frost Your Cake
Allow the cake to cool completely on a wire rack before spreading a generous layer of cream cheese frosting on top. This frosting adds a tangy creaminess that balances the sweet and spicy flavors of the cake, making every slice a delightful treat.
Step 7: Slice and Serve
Cut your Hawaiian Carrot Pineapple Cake into slices and prepare to enjoy a taste of tropical bliss. This cake is perfect for sharing with friends and family, guaranteed to bring smiles with every bite.
How to Serve Hawaiian Carrot Pineapple Cake Recipe
Garnishes
To elevate the look and texture, sprinkle some chopped walnuts or toasted coconut flakes on top of the cream cheese frosting. A few fresh pineapple tidbits or a dusting of cinnamon can also add a charming finish that beckons your guests closer.
Side Dishes
Pair this moist and flavorful cake with a cup of rich coffee or a refreshing tropical iced tea for a perfect afternoon indulgence. Fresh fruit like mango slices or a fruit salad featuring pineapple can also provide a light, complementary contrast.
Creative Ways to Present
For a festive touch, serve individual cake slices with a dollop of whipped cream and a maraschino cherry on top. You can even transform leftover cake into delightful parfaits by layering chunks of cake, cream cheese frosting, and fresh pineapple in clear glasses for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container in the refrigerator. It will keep fresh for up to 4 days, allowing you to savor more slices without any compromise in taste or texture.
Freezing
If you want to keep the cake longer, it freezes beautifully. Wrap the cake (whole or in slices) tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can stay frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Although this cake is delicious served cold or at room temperature, you can lightly warm a slice in the microwave for 10-15 seconds to return it to a freshly baked warmth—especially nice if you’re topping it with extra frosting or cream.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh pineapple works wonderfully, just be sure to drain it well to avoid extra moisture that could affect the cake’s texture.
Is it necessary to drain the crushed pineapple?
Yes, draining the pineapple is important to prevent the batter from becoming too wet, which can impact the cake’s rise and texture.
Can I substitute the vegetable oil with another type of fat?
You can substitute vegetable oil with melted coconut oil or even a mild olive oil for a slightly different flavor profile, but keep the quantity the same.
How long does the cream cheese frosting keep?
Cream cheese frosting should be kept refrigerated and usually stays fresh for about 5 days. Be sure to cover it well to prevent it from drying out or absorbing other flavors.
Is this cake suitable for making cupcakes?
Definitely! Just adjust the baking time to around 18-22 minutes, and be sure to check doneness with a toothpick. Cupcakes make a charming individual serving option.
Final Thoughts
There’s something so comforting and joyful about baking and sharing a Hawaiian Carrot Pineapple Cake Recipe that brings a burst of tropical sweetness and warm spice to your kitchen. Whether for a family gathering, a special occasion, or simply a treat to brighten your day, this cake is a guaranteed winner. Dive in and enjoy every luscious bite—you’re going to want this recipe in your collection forever!
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Hawaiian Carrot Pineapple Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert combining grated carrots and crushed pineapple with warm spices like cinnamon, nutmeg, and ginger. Enhanced with chopped walnuts and topped with a creamy layer of cream cheese frosting, this cake offers a delightful tropical twist to a classic carrot cake. Perfect for gatherings or special occasions, it delivers a rich texture and a balance of sweet and tangy flavors.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Optional
- 1/2 cup chopped walnuts (optional)
Frosting
- Cream cheese frosting (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking and ensure even cooking.
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined and evenly distributed.
- Mix the Wet Ingredients: In a separate bowl, whisk the vegetable oil and eggs together until smooth. Stir in the grated carrots, drained crushed pineapple, and vanilla extract, ensuring a consistent mixture.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing. If desired, fold in the chopped walnuts for added texture and flavor.
- Bake the Cake: Pour the batter into the prepared baking pan(s). Smooth the surface evenly with a spatula. Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Remove the cake from the oven and allow it to cool completely in the pan(s) on a wire rack. Once cooled, spread a generous layer of cream cheese frosting evenly over the top of the cake.
- Serve and Enjoy: Slice the cake into servings and enjoy the moist, tropical flavors of your Hawaiian Carrot Pineapple Cake.
Notes
- For best results, drain the crushed pineapple thoroughly to avoid soggy batter.
- You can substitute walnuts with pecans or omit nuts altogether if preferred.
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
- This cake can be stored in an airtight container in the refrigerator for up to 5 days.
- Feel free to prepare the cream cheese frosting from scratch for a fresher taste.
