Hawaiian Carrot Pineapple Cake Recipe

Introduction

This Hawaiian Carrot Pineapple Cake is a moist, flavorful treat combining shredded carrots, juicy pineapple, and warm spices. Topped with a rich cream cheese frosting, it’s a tropical twist on a classic carrot cake perfect for any occasion.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup shredded carrots
• 1 cup crushed pineapple, drained
• 4 large eggs
• 1 cup vegetable oil
• 1 cup chopped walnuts (optional)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon milk (optional, for consistency)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Step 3: In a separate bowl, combine the sugar, eggs, and vegetable oil. Beat until smooth.
4. Step 4: Add the shredded carrots and drained crushed pineapple to the wet mixture. Stir to combine.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
6. Step 6: If using, fold in the chopped walnuts for added crunch and flavor.
7. Step 7: Divide the batter evenly between the prepared cake pans.
8. Step 8: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Step 9: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Carefully transfer to wire racks to cool completely.
10. Step 10: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Mix well until smooth and fluffy. If the frosting is too thick, add milk a little at a time to reach desired consistency.
11. Step 11: Once the cakes have cooled completely, place one layer on a serving platter. Spread a generous layer of cream cheese frosting on top, then place the second layer on top of the frosting.
12. Step 12: Finish frosting the top and sides of the cake for a beautiful presentation.

Tips & Variations

• For extra moisture, substitute half the oil with applesauce or Greek yogurt.
• Try adding shredded coconut for an extra tropical touch.
• To toast the walnuts, spread them on a baking sheet and roast at 350°F for 5-7 minutes before folding into the batter.
• If you prefer a dairy-free frosting, swap the cream cheese and butter for coconut cream and vegan butter alternatives.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Before serving, let the cake sit at room temperature for 20-30 minutes for best texture. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months; thaw overnight in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple instead of canned?

Yes, just make sure to thaw and drain the pineapple well to avoid excess moisture in the batter.

What can I substitute for walnuts if I have a nut allergy?

You can omit the walnuts entirely or replace them with sunflower seeds or pumpkin seeds for a crunchy texture without nuts.

Hawaiian Carrot Pineapple Cake Recipe

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★★★★★

4.8 from 113 reviews

This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that combines shredded carrots, crushed pineapple, and warm spices like cinnamon and nutmeg. Topped with a luscious cream cheese frosting, this cake brings a tropical twist to a classic carrot cake, making it perfect for any celebration or casual gathering.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup shredded carrots
• 1 cup crushed pineapple, drained
• 4 large eggs
• 1 cup vegetable oil
• 1 cup chopped walnuts (optional)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon milk (optional, for consistency)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking during baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
3. Prepare Wet Mixture: In a separate bowl, combine the granulated sugar, large eggs, and vegetable oil. Beat them until the mixture is smooth and well incorporated.
4. Combine Carrots and Pineapple: Add the shredded carrots and drained crushed pineapple to the wet mixture, stirring gently to combine all the moist ingredients.
5. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring carefully until just combined to avoid overmixing, which can lead to a dense cake.
6. Add Nuts: Fold in the optional chopped walnuts to add a crunchy texture and nutty flavor to the batter.
7. Pour into Pans: Evenly divide the cake batter between the two prepared 9-inch round cake pans.
8. Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before carefully transferring them onto wire racks to cool completely.
10. Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy. If the frosting is too thick, add milk a little at a time to achieve desired consistency.
11. Assemble the Cake: Once the cakes have completely cooled, place one layer on a serving platter. Spread a generous amount of cream cheese frosting evenly on top, then place the second cake layer over the frosting.
12. Frost the Top and Sides: Finish by spreading the remaining cream cheese frosting evenly over the top and sides of the cake for a polished and delicious presentation.

Notes

• Ensure pineapple is well drained to avoid excess moisture making the cake soggy.
• Do not overmix the batter once the dry ingredients are added to keep the cake tender.
• Chopped walnuts are optional but add a nice crunch and flavor contrast.
• The cream cheese frosting can be adjusted in consistency by adding a little milk if needed.
• For best results, chill the cake for 30 minutes after frosting to help it set.

Keywords: Hawaiian carrot pineapple cake, carrot cake, pineapple cake, cream cheese frosting, tropical cake, moist carrot cake