Hawaiian Carrot Pineapple Cake

Oh, you’re in for a treat! If you’ve never tried Hawaiian Carrot Pineapple Cake, let me tell you—this cake is a tropical dream come true. Imagine the soft, moist texture of a classic carrot cake, but with a fun, sunny twist from the sweetness of pineapple and a touch of coconut. It’s like a slice of paradise on a plate, with the flavors dancing around your taste buds in the best possible way. Whether you’re planning a special gathering or simply want to indulge in something extraordinary, this cake will have everyone asking for the recipe. Trust me, one bite, and you’ll be hooked!

Why You’ll Love Hawaiian Carrot Pineapple Cake

If you’re a fan of carrot cake, get ready for a whole new level of flavor. This tropical version combines the best of both worlds: the warm, comforting spices of carrot cake with the juicy sweetness of pineapple and the slight chewiness of coconut. Here’s why this cake is a must-try:

Moist and Flavorful

The addition of crushed pineapple in the cake makes it incredibly moist and tender, while also adding a subtle sweetness that pairs perfectly with the cinnamon and nutmeg.

Unique Twist on a Classic

It takes the traditional carrot cake and elevates it with tropical flavors. Pineapple, coconut, and a hint of walnuts or pecans make each bite feel like you’re taking a vacation—without leaving your kitchen.

Perfect for Any Occasion

From birthdays to holidays, potlucks to afternoon tea, this cake fits right in. It’s a showstopper that doesn’t require any fuss, but still feels fancy enough to impress.

Easy to Make

Even though this cake has a lot going on flavor-wise, it’s super simple to make. No complicated steps or hard-to-find ingredients—just mix it all together and bake it into a beautiful, flavorful cake.

Loved by All Ages

This cake has a little something for everyone—sweet, fruity, nutty, and just the right amount of spice. Kids and adults alike will fall in love with every bite.

Ingredients

Here’s everything you’ll need to make this delicious Hawaiian Carrot Pineapple Cake:

• Carrots: Grated to add that classic carrot cake texture and sweetness.
• Flour: All-purpose flour forms the base for the cake, giving it structure and helping it rise.
• Baking Soda: This helps the cake rise and become light and airy.
• Cinnamon and Nutmeg: These warm spices add depth and flavor to the cake.
• Sugar: A mix of granulated sugar and brown sugar sweetens the cake perfectly.
• Eggs: Eggs help bind everything together and add richness.
• Vegetable Oil: Keeps the cake moist and tender, giving it that perfect texture.
• Pineapple: Crushed pineapple adds moisture and a tropical sweetness. Don’t forget to drain it well before adding!
• Coconut: Sweetened shredded coconut gives the cake a chewy texture and enhances the tropical flavor.
• Walnuts or Pecans: Optional, but highly recommended for a little crunch and nuttiness.
• Vanilla Extract: A splash of vanilla for that classic flavor.
• Cream Cheese: For the luscious, tangy frosting that perfectly complements the sweet cake.
• Powdered Sugar: Used to make the frosting smooth and sweet.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to bake? Here’s how to bring this tropical masterpiece to life:

Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure easy removal after baking.

Prepare the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this aside while you work on the wet ingredients.

Mix the Wet Ingredients

In a large mixing bowl, beat together the sugar, eggs, and vegetable oil until well combined and smooth. Stir in the vanilla extract. This mixture will create the base for the moist cake.

Add the Wet Ingredients to the Dry

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—the less you stir, the fluffier your cake will be!

Add the Goodies

Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts or pecans (if using). These ingredients are the heart of the cake and make it as flavorful as it is moist.

Pour and Bake

Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Cream Cheese Frosting

While the cake cools, make the frosting by beating together the cream cheese and butter in a mixing bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and beat until the frosting is light and fluffy.

Frost and Serve

Once the cakes are completely cool, spread a layer of frosting on top of the first cake. Place the second cake on top and frost the entire cake, smoothing the frosting evenly. You can also sprinkle some additional shredded coconut or chopped nuts on top for garnish if you like.

Serve and Enjoy

Slice the cake and serve! This cake is perfect on its own, but you could also pair it with a scoop of vanilla ice cream or a cup of coffee for a little extra indulgence.

Nutrition Facts

Here’s the nutritional breakdown per serving (based on 12 servings):

• Calories per serving: 350
• Total Fat: 21g (32% DV)
  • Saturated Fat: 7g (35% DV)
  • Trans Fat: 0g
• Cholesterol: 45mg (15% DV)
• Sodium: 140mg (6% DV)
• Total Carbohydrates: 39g (13% DV)
  • Dietary Fiber: 2g (8% DV)
  • Sugars: 28g
• Protein: 4g (8% DV)
• Vitamin D: 0mcg (0% DV)
• Calcium: 40mg (4% DV)
• Iron: 1mg (6% DV)

(Note: Nutritional values are approximate and based on typical ingredient choices.)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 50–55 minutes

How to Serve Hawaiian Carrot Pineapple Cake

This cake is perfect for any occasion, but here are a few fun ways to serve it:

• With Coffee or Tea: This cake pairs wonderfully with a hot cup of coffee or a fragrant tea. It’s the perfect afternoon pick-me-up.
• As a Showstopper Dessert: Whether it’s for a birthday, holiday, or potluck, this cake will steal the show on your dessert table.
• With Ice Cream: Serve slices with a scoop of vanilla or coconut ice cream for the ultimate indulgence.
• For Breakfast: Okay, hear me out—this cake is sweet enough to feel like dessert but mild enough to be a treat for breakfast, too. Go ahead, slice a piece, grab a coffee, and enjoy a sweet start to your day.

Additional Tips

• Make-Ahead: This cake actually gets better after a day or two, so feel free to bake it ahead of time and store it in an airtight container at room temperature for up to 3 days.
• For a Richer Frosting: If you want an extra-luxurious frosting, you can add a tablespoon of heavy cream or a bit of vanilla bean paste to the frosting to make it even more indulgent.
• Add More Tropical Flavor: If you love tropical flavors, try adding crushed macadamia nuts or even a splash of coconut extract to the frosting.
• Storage Tips: Store any leftover cake in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to 2 months if you want to save them for later.

FAQ Section

Q1: Can I make this cake ahead of time?
A1: Yes! You can bake the cakes a day or two ahead of time. Just store them in an airtight container at room temperature and frost them right before serving.

Q2: Can I use a different type of nut?
A2: Absolutely! Walnuts and pecans are the most common, but you can swap them out for any nut you prefer, like almonds or macadamia nuts.

Q3: Can I make this cake gluten-free?
A3: Yes, you can! Just use a gluten-free flour blend in place of regular flour, and be sure to check the other ingredients for gluten.

Q4: How do I make the frosting more spreadable?
A4: If your frosting is too thick, you can add a tablespoon of milk or cream to thin it out until it reaches your desired consistency.

Q5: Can I freeze the cake?
A5: Yes! You can freeze the cake (either whole or in slices) for up to 2 months. Wrap it tightly in plastic wrap, and store it in a freezer-safe bag.

Q6: Can I add raisins to this cake?
A6: Yes! Raisins would be a lovely addition. Just fold them into the batter with the other mix-ins.

Q7: Is it okay to skip the coconut?
A7: You can skip the coconut if you’re not a fan, but it does add a lovely texture and flavor. You could replace it with more walnuts or another nut of your choice.

Q8: Can I make this cake as cupcakes instead of a whole cake?
A8: Definitely! Just fill cupcake liners with the batter and bake for about 20-25 minutes. Keep an eye on them to ensure they don’t overbake.

Q9: Can I use fresh pineapple instead of canned?
A9: Yes, you can use fresh pineapple, but you’ll need to chop and crush it yourself. Be sure to drain it thoroughly to avoid excess moisture in the cake.

Q10: How can I make this cake healthier?
A10: You can reduce the sugar slightly, use a lighter oil like avocado oil, and swap the cream cheese frosting for a yogurt-based frosting to make it a bit lighter.

Conclusion

Hawaiian Carrot Pineapple Cake is the kind of dessert that’ll make you want to take a second (or third) slice. With its tropical flavors, moist texture, and creamy frosting, this cake is perfect for any occasion. Whether it’s for Easter, a birthday, or just a sweet treat to share, it’s sure to be a hit. Grab your mixing bowl and get ready to enjoy a slice of paradise!

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