If you’ve ever dreamed of a cake that bursts with tropical sunshine in every bite, then this Hawaiian Carrot Pineapple Cake Recipe is exactly what you need to try next. It’s that magical blend of moist, tender carrots and sweet pineapple, with just the right crunch of pecans and a luscious cream cheese frosting that ties everything together beautifully. Every forkful feels like a mini-vacation, inviting you to savor a rich yet refreshing dessert that’s perfect for any occasion. Trust me, once you make this Hawaiian Carrot Pineapple Cake Recipe, it’s going to become a beloved staple in your baking repertoire.
Ingredients You’ll Need
The beauty of this Hawaiian Carrot Pineapple Cake Recipe lies in how these simple ingredients merge to create layers of flavor and texture that delight the palate. Each ingredient plays a crucial role, from the warm spices to the tangy pineapple, ensuring your cake is moist, flavorful, and utterly irresistible.
- 2 cups all-purpose flour: Provides the perfect structure and crumb for a soft, tender cake.
- 1 cup granulated sugar: Adds balanced sweetness without overpowering the natural flavors.
- 1 cup brown sugar: Brings a rich, caramel-like depth and extra moisture.
- 1 tsp baking powder: Helps the cake rise with a light, airy texture.
- 1 1/2 tsp baking soda: Reacts with the acid in pineapple to give a nice lift.
- 2 tsp ground cinnamon: Infuses warmth and classic aromatic spice.
- 1/2 tsp ground nutmeg: Adds a subtle nuttiness that complements the carrots.
- 4 large eggs: Bind ingredients and enrich the cake’s density.
- 1 cup vegetable oil: Keeps the cake moist and tender for days.
- 3 cups grated carrots: The star veggie that brings moisture, texture, and sweetness.
- 1 cup crushed pineapple (drained slightly): Adds tropical zest and juiciness without sogginess.
- 1 cup chopped pecans: Provides a delightful crunch and nutty contrast.
- 8 oz cream cheese, softened: Essential for a rich and creamy frosting.
- 1/2 cup unsalted butter, softened: Adds smoothness and body to the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 1 tsp vanilla extract: Enhances all the other flavors with a fragrant touch.
How to Make Hawaiian Carrot Pineapple Cake Recipe
Step 1: Prep and preheat
Start by cranking your oven up to 350°F (175°C). Don’t forget to grease and line two 9-inch round cake pans to ensure your cakes come out effortlessly without sticking—this little prep step will save you so much frustration later.
Step 2: Mix the dry ingredients
Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and nutmeg in a large bowl. This blend of spices and leavening agents creates the perfect base for that classic carrot cake flavor with an island twist.
Step 3: Combine wet ingredients and add fruits and nuts
In another bowl, beat the eggs and vegetable oil until they’re smooth and well mixed. Stir in the grated carrots, crushed pineapple, and chopped pecans—this mix will add texture, moisture, and bursts of flavor that make every bite exciting.
Step 4: Bring wet and dry together
Gradually fold the wet ingredients into the dry mixture, stirring gently just until you see there’s no dry flour left. Avoid overmixing to keep your cake light and fluffy, while still ensuring everything is beautifully combined.
Step 5: Bake the batter
Divide your batter evenly between the prepared pans, spreading it out into smooth layers. Pop them into the oven for about 25 to 30 minutes, or until a toothpick inserted into the center emerges clean. The kitchen will start smelling incredible about halfway through baking!
Step 6: Cool the cakes
Let the cakes rest in their pans for 10 minutes after baking; this helps them firm up enough to transfer easily. Then move them to wire racks to cool thoroughly—this step keeps your frosting from melting later on.
Step 7: Make the cream cheese frosting
For the frosting, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating continuously until the frosting is luscious and fluffy—this frosting is what ties the whole Hawaiian Carrot Pineapple Cake Recipe together.
Step 8: Assemble and decorate
Spread a generous layer of frosting on top of one cooled cake layer, then carefully stack the second layer on top. Cover the entire cake with the rest of the frosting, smoothing sides and top for a polished finish. Garnish with extra chopped pecans and pineapple chunks for a stunning and tasty presentation.
How to Serve Hawaiian Carrot Pineapple Cake Recipe
Garnishes
A sprinkle of toasted pecans and some fresh pineapple pieces on top not only add visual appeal but also offer contrasting textures and flavors that complement the cake beautifully. Don’t hesitate to add a dusting of cinnamon on the frosting for an extra cozy vibe.
Side Dishes
Serve this cake with a cup of herbal tea or fresh tropical fruit salad for a light, refreshing complement. It also pairs wonderfully with a scoop of coconut ice cream or a dollop of whipped cream for an indulgent treat.
Creative Ways to Present
Slice the cake into small squares and serve on decorative plates with pineapple leaves or edible flowers for a festive luau feel. Alternatively, turn leftovers into parfait layers with cake chunks, frosting, and pineapple bits in a glass for a charming dessert twist.
Make Ahead and Storage
Storing Leftovers
Wrap the Hawaiian Carrot Pineapple Cake Recipe tightly with plastic wrap or store in an airtight container in the refrigerator to keep it fresh for up to 4 days. The flavors actually meld and deepen when it rests, making leftovers even more delicious!
Freezing
This cake freezes beautifully. Wrap it well either before or after frosting, and place it in a freezer-safe container. When you’re ready, thaw it overnight in the fridge to maintain its texture and flavor.
Reheating
To enjoy leftovers, remove the frosting if you prefer and warm a slice briefly in the microwave for about 15-20 seconds. If frosting is still on, just let the cake come to room temperature before serving to keep the frosting creamy and smooth.
FAQs
Can I use fresh pineapple instead of canned?
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 possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend, but make sure it includes xanthan gum or similar binders for the best results.
How long does the cake stay moist?
Thanks to the oil, carrots, and pineapple, this cake stays moist for about 4 to 5 days when stored properly in the refrigerator.
Can I omit the nuts?
If you have nut allergies or simply don’t prefer them, you can leave out the pecans—the cake will still be delicious and moist, just missing a bit of crunch.
What’s the best way to grate carrots for the cake?
Using a fine or medium grater works best. The smaller the pieces, the more evenly the carrots will distribute moisture and texture throughout the cake.
Final Thoughts
There’s something truly special about this Hawaiian Carrot Pineapple Cake Recipe that makes it a standout dessert I can’t wait to share again and again. Its bright flavors, moist crumb, and creamy frosting come together to create a cake that feels like a warm hug in dessert form. So go ahead—bake this beauty for your next gathering or simply to brighten an ordinary day. You won’t regret it!
Print
Hawaiian Carrot Pineapple Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 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 featuring grated carrots, crushed pineapple, and chopped pecans, spiced with cinnamon and nutmeg. Topped with a rich homemade cream cheese frosting, it’s a tropical twist on a classic carrot cake perfect for any celebration.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 1 cup vegetable oil
- 3 cups grated carrots
- 1 cup crushed pineapple, drained slightly
- 1 cup chopped pecans
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and ground nutmeg until evenly combined.
- Beat Wet Ingredients: In a separate bowl, beat the eggs with vegetable oil until smooth. Then stir in the grated carrots, crushed pineapple (drained slightly), and chopped pecans to the wet mixture.
- Combine Batter: Gradually add the wet mixture to the dry ingredients, mixing just until combined to avoid overmixing which can make the cake dense.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
- Assemble Cake: Frost the top of one cake layer, then gently place the second layer on top. Cover the top and sides of the assembled cake with the remaining frosting. Decorate with extra chopped pecans and pineapple chunks as desired.
Notes
- Ensure the crushed pineapple is drained slightly to avoid a soggy cake.
- Allow cakes to cool completely before frosting to prevent melting and sliding of the frosting.
- Chilling the cake for 30 minutes before slicing can help achieve cleaner cuts.
- Store leftovers covered in the refrigerator for up to 4 days.
- Optionally toast pecans before adding for an extra nutty flavor.
