Hawaiian Carrot Pineapple Cake Recipe

This Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert that combines the sweetness of carrots, the tropical tang of pineapple, and a hint of coconut, creating a deliciously unique cake that’s perfect for any occasion. The soft texture, rich flavor, and bright, tropical twist will leave your guests asking for seconds. Topped with a creamy cream cheese frosting, this cake is sure to be a crowd-pleaser at your next gathering or celebration.

Why You’ll Love This Recipe

The Hawaiian Carrot Pineapple Cake offers a delightful combination of flavors that make it stand out from the typical carrot cake. The addition of crushed pineapple adds moisture and sweetness, while the coconut provides a tropical flavor that perfectly complements the carrots. This cake is easy to make and incredibly moist, thanks to the addition of both oil and pineapple. With the rich and tangy cream cheese frosting, it’s a dessert that’s both indulgent and refreshing!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots (about 2-3 medium carrots)
• 1 can (8 oz) crushed pineapple, drained
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk (or as needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Prepare the wet ingredients: In a large mixing bowl, beat together the sugar and vegetable oil until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Add the carrots and pineapple: Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts or pecans (if using). Mix until evenly distributed.
6. Bake the cake: Divide the batter evenly between the prepared cake pans and spread it out into an even layer. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. Make the frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and milk, adding more milk if necessary to reach your desired frosting consistency.
2. Frost the cake: Once the cakes are completely cooled, spread a generous layer of cream cheese frosting on top of the first cake layer. Place the second cake layer on top and frost the entire cake, smoothing the frosting over the top and sides.
3. Decorate: Optional: Garnish the cake with additional chopped walnuts or coconut flakes for extra texture and flavor.

Serve:

1. Slice the cake and serve at room temperature. Enjoy the moist, flavorful layers of carrot, pineapple, and coconut, topped with tangy cream cheese frosting!

Servings and Timing

• Servings: 12-16
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour (plus cooling time)

Variations

• Add more tropical flavors: Try adding a teaspoon of grated lime zest to the cake batter for a citrusy twist, or mix in some dried fruit like raisins or cranberries.
• Make it dairy-free: To make the cake dairy-free, you can substitute the cream cheese frosting with a dairy-free alternative, such as vegan cream cheese or a coconut-based frosting.
• Add a layer of coconut: For even more coconut flavor, toast the shredded coconut before adding it to the batter or sprinkle it on top of the frosting.

Storage/Reheating

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 4-5 days. The cake will stay moist and flavorful.
• Freezing: This cake can be frozen for up to 2 months. Wrap the cake tightly in plastic wrap and aluminum foil before freezing. To thaw, leave it in the refrigerator overnight.

FAQs

Can I make this cake without nuts?

Yes, you can omit the nuts if you prefer. The cake will still be delicious and moist without them.

Can I make this cake in a 9×13-inch pan?

Yes, you can make this cake in a 9×13-inch pan. Bake at the same temperature for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just be sure to chop it finely and drain any excess juice before adding it to the batter to prevent the cake from being too wet.

How can I make this cake less sweet?

If you prefer a less sweet cake, reduce the sugar in the batter and frosting by about 1/4 cup each. You can also reduce the powdered sugar in the frosting for a less sweet finish.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. The cake can be baked and stored in the refrigerator for up to 2 days before frosting. The frosting can also be made ahead and stored in the fridge; just give it a quick mix before spreading it on the cake.

Conclusion

The Hawaiian Carrot Pineapple Cake is a delightful tropical twist on the classic carrot cake. The addition of pineapple and coconut makes it extra moist and flavorful, while the cream cheese frosting adds a tangy richness that balances the sweetness perfectly. Whether you’re serving it for a special occasion or just a sweet treat, this cake is sure to be a hit with anyone who loves a tropical dessert.

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