Hawaiian Carrot Pineapple Cake

Moist, tropical, and bursting with flavor, this Hawaiian Carrot Pineapple Cake is a delightful twist on the classic carrot cake. With sweet crushed pineapple, shredded carrots, coconut, and warm spices baked into every bite, it’s topped with a silky cream cheese frosting that takes it over the top. Perfect for birthdays, potlucks, or just because—it’s a cake that tastes like a slice of island paradise.

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Why You’ll Love This Recipe

• Tropical Twist on a Classic – Pineapple and coconut give the cake a Hawaiian flair.
• Super Moist Texture – Thanks to carrots, oil, and pineapple juice.
• Crowd-Pleaser – Ideal for gatherings, celebrations, or brunches.
• Foolproof & Forgiving – No special equipment or technique required.
• Perfectly Spiced – Cinnamon and nutmeg add cozy warmth to every slice.

Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups shredded carrots
• 1 cup crushed pineapple (drained, but reserve 2 tbsp juice)
• ½ cup shredded sweetened coconut
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3½ cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp reserved pineapple juice (or milk for thinning)

Optional Garnish:

• Extra chopped nuts
• Toasted coconut flakes
• Pineapple tidbits or carrot curls

Tools You’ll Need

• Mixing bowls
• Electric mixer or hand whisk
• 9×13-inch baking pan or two 9-inch round pans
• Spatula
• Grater (for carrots)
• Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Oven & Pan

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9×13-inch baking dish or line with parchment paper.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
2. Set aside.

Step 3: Mix the Wet Ingredients

1. In a separate bowl, whisk together granulated sugar, brown sugar, and oil until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Stir in vanilla extract.

Step 4: Combine Wet and Dry Mixtures

1. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
2. Fold in shredded carrots, crushed pineapple, coconut, and chopped nuts if using.

Step 5: Bake the Cake

1. Pour the batter into the prepared pan and spread evenly.
2. Bake for 40–45 minutes (for 9×13) or 30–35 minutes (for round pans), or until a toothpick inserted in the center comes out clean.
3. Let the cake cool completely in the pan on a wire rack before frosting.

Step 6: Make the Cream Cheese Frosting

1. In a mixing bowl, beat cream cheese and butter until smooth and fluffy.
2. Gradually add powdered sugar, one cup at a time.
3. Beat in vanilla and enough pineapple juice to reach your desired consistency—thick but spreadable.

Step 7: Frost & Garnish

1. Once the cake is fully cooled, spread the cream cheese frosting evenly over the top.
2. Garnish with toasted coconut, chopped nuts, or pineapple if desired.
3. Slice and serve—or chill for a few hours for an even firmer, more flavorful cake.

Tips for Success

• Drain Pineapple Well – Too much liquid can make the cake soggy.
• Use Freshly Grated Carrots – Pre-shredded ones are too dry and coarse.
• Don’t Overmix – Stir just until everything is combined to keep the cake light.
• Let Cake Cool Completely – Otherwise, the frosting may melt.
• Add Raisins or Banana – For more tropical vibes, stir in ½ cup raisins or mashed banana.

Serving Suggestions

• Pair with Fresh Fruit – A fruit salad or sliced mango complements the tropical flavors.
• Serve with Coffee or Tea – The spices and sweetness pair beautifully with warm drinks.
• Top with Whipped Cream – For a lighter dessert version.
• Add a Scoop of Vanilla Ice Cream – For a decadent dessert experience.

How to Store & Freeze

Storing:

• Store the frosted cake in an airtight container in the refrigerator for up to 5 days.

Freezing:

• Freeze unfrosted or frosted slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

1. Can I make this cake ahead of time?
   Yes! It actually tastes better the next day once the flavors meld together.
2. Can I make this into cupcakes?
   Absolutely. Fill muffin tins ¾ full and bake for 18–22 minutes.
3. What if I don’t like coconut?
   Just leave it out! The cake is still moist and flavorful without it.
4. Can I use fresh pineapple instead of canned?
   Yes—just chop finely and be sure to drain excess juice.
5. Is the frosting optional?
   Yes, but highly recommended. The tangy cream cheese balances the sweet cake beautifully.

Final Thoughts
This Hawaiian Carrot Pineapple Cake is a tropical twist on a classic dessert that’s as easy to make as it is delicious. With sweet bursts of pineapple, the earthy goodness of carrots, and a hint of spice, it’s a treat that satisfies on every level. Topped with creamy frosting and a touch of island flair, it’s sure to become a new favorite in your dessert rotation.

Try it out and let your kitchen smell like a tropical bakery! Don’t forget to leave a review and share your beautiful cake with us online.

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Cuisine: Hawaiian-American Fusion

Nutritional Information (Per Serving):
Calories: 420 | Protein: 5g | Carbohydrates: 48g | Fat: 24g | Fiber: 2g | Sodium: 300mg

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