I’ve always been a fan of cakes that offer a blend of rich flavors and textures. This Hawaiian Carrot Pineapple Cake is no exception! It’s a delightful combination of sweet, spiced carrot cake with the tropical twist of pineapple. This cake is perfect for any occasion, whether it’s a family gathering, a birthday, or just a treat to enjoy with a cup of coffee.
The pineapple adds a burst of moisture, making the cake incredibly soft, while the carrots provide a nice texture and subtle sweetness. With the addition of warm spices like cinnamon and nutmeg, this cake brings comfort and tropical vibes all in one bite. Topped with a creamy, rich cream cheese frosting, it’s an irresistible dessert that’s sure to impress.
If you’re looking to make a cake that’s both comforting and refreshing, this Hawaiian Carrot Pineapple Cake is the perfect choice. Plus, it’s easy to make and doesn’t require too many ingredients. Whether you’re a seasoned baker or a beginner, this recipe will be a hit at your next get-together.
Let’s dive into how to make this sweet, tropical masterpiece.
Ingredients for Hawaiian Carrot Pineapple Cake
To make this delicious Hawaiian Carrot Pineapple Cake, you’ll need a combination of familiar ingredients that come together to create a flavorful and moist cake. Here’s what you’ll need:
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Carrots – Fresh, finely grated carrots are essential for the classic carrot cake flavor and texture. The sweetness of the carrots adds depth to the cake.
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Pineapple – Canned crushed pineapple works best. It adds moisture to the cake and a delightful tropical flavor. Be sure to drain the pineapple to avoid excess liquid.
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Flour – All-purpose flour helps provide structure and softness to the cake.
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Sugar – Granulated sugar adds sweetness, but the natural sweetness of the pineapple and carrots balances the flavor perfectly.
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Eggs – Eggs help bind the ingredients together and contribute to the cake’s structure.
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Vegetable Oil – The oil keeps the cake moist and tender, enhancing the texture.
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Baking Soda – For leavening, ensuring the cake rises and becomes light and fluffy.
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Cinnamon and Nutmeg – These warm spices are key to the classic flavor of carrot cake, giving it that cozy, spiced aroma.
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Vanilla Extract – Adds a rich, sweet undertone to the cake.
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Salt – A small amount of salt helps enhance the flavors and balance the sweetness.
For the Cream Cheese Frosting:
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Cream Cheese – The base for the frosting, offering a tangy flavor that balances the sweetness of the cake.
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Butter – Softened butter adds richness and creaminess to the frosting.
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Powdered Sugar – Sweetens the frosting and gives it a smooth, spreadable consistency.
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Vanilla Extract – Adds depth and warmth to the frosting.
How to Make Hawaiian Carrot Pineapple Cake
Making this cake is simple and comes together quickly. Here’s a step-by-step guide:
Step 1:
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.
Step 2:
In a large mixing bowl, combine the grated carrots and drained pineapple. Stir to mix them together evenly.
Step 3:
In another bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
Step 4:
Add the dry ingredients to the wet ingredients and mix until combined. Add the eggs, one at a time, followed by the vegetable oil and vanilla extract. Stir until the batter is smooth and fully incorporated.
Step 5:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for an even bake.
Step 6:
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 before transferring them to a wire rack to cool completely.
Step 7:
While the cakes cool, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until the frosting is light and fluffy. Stir in the vanilla extract.
Step 8:
Once the cakes are completely cool, spread a layer of cream cheese frosting between the two cake layers and on top and around the sides of the cake.
Step 9:
Decorate the top with chopped nuts, such as walnuts or pecans, if desired. Slice and enjoy this tropical twist on a classic carrot cake!
How Long to Bake the Hawaiian Carrot Pineapple Cake
The baking time for this cake can vary slightly depending on your oven and the size of the pans, but here are some general guidelines:
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Round 9-inch Pans – Bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.
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9×13-inch Pan – If using a 9×13-inch pan, the cake will take about 40-45 minutes to bake. Again, use the toothpick test to check for doneness.
It’s important not to overbake the cake, as it can dry out. The cakes should be golden brown on top, and a slight bounce should return when you gently press on the center.
How to Store Leftovers
If you happen to have any leftover Hawaiian Carrot Pineapple Cake, don’t worry — it stores beautifully!
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Refrigerator – Store leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Be sure to keep it covered to prevent the frosting from drying out.
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Freezer – To freeze the cake, wrap individual slices in plastic wrap and place them in an airtight container or freezer bag. Frozen slices will stay fresh for up to 2-3 months. To thaw, place them in the refrigerator overnight or let them sit at room temperature for about an hour.
Tips for Perfect Hawaiian Carrot Pineapple Cake
To ensure your Hawaiian Carrot Pineapple Cake comes out perfectly every time, keep these tips in mind:
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Use Fresh Ingredients – Make sure the carrots are freshly grated for the best flavor and texture. Use canned crushed pineapple but be sure to drain it well to avoid excess moisture in the batter.
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Don’t Overmix the Batter – When combining the dry and wet ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake.
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Room Temperature Ingredients – For the frosting, ensure the cream cheese and butter are softened to room temperature. This will help create a smooth, lump-free frosting.
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Adjust Spices to Taste – If you prefer a stronger spice flavor, feel free to add a little extra cinnamon or nutmeg to suit your tastes.
Optional Add-ins – For added texture and flavor, consider folding in chopped walnuts or shredded coconut into the batter. These ingredients will enhance the tropical vibe of the cake.
Print
Hawaiian Carrot Pineapple Cake
- Total Time: 0 hours
- Yield: 12 servings 1x
Description
These Hawaiian Carrot Pineapple Cakes are a simple yet sophisticated dish perfect for any occasion. Juicy, tender carrots and sweet pineapple are baked into a moist cake, then topped with tangy cream cheese frosting. It’s a perfect dessert for birthdays, holidays, or just an everyday treat. The blend of flavors will surely impress!
Ingredients
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4 ripe but firm carrots, grated
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1 ½ cups crushed canned pineapple (drained)
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2 cups all-purpose flour
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1 ½ cups granulated sugar
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1 tsp baking soda
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1 tsp cinnamon
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½ tsp nutmeg
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½ tsp salt
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4 large eggs
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1 cup vegetable oil
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1 tsp vanilla extract
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup butter, softened
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4 cups powdered sugar
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1 tsp vanilla extract
Instructions
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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.
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In a large mixing bowl, combine the grated carrots and drained pineapple. Stir well.
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In another bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
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Add the dry ingredients to the wet ingredients and mix until combined. Add the eggs, vegetable oil, and vanilla extract. Stir until smooth.
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Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
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Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
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For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
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Once the cakes have cooled, frost them with the cream cheese frosting. Serve and enjoy!
Notes
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For extra flavor, add chopped walnuts or shredded coconut to the batter before baking.
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Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
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If you prefer a different frosting, you can use whipped cream or buttercream instead of cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! The Hawaiian Carrot Pineapple Cake actually tastes even better after a day or two, as the flavors have time to meld. You can make the cake a day in advance, frost it, and store it in the refrigerator. Just cover it well with plastic wrap or store it in an airtight container to keep it fresh.
2. Can I substitute the cream cheese frosting with something else?
If you prefer a lighter frosting, you can substitute the cream cheese frosting with whipped cream or a buttercream frosting. However, the tangy flavor of the cream cheese pairs wonderfully with the sweet, spiced cake. If you do opt for a buttercream, consider adding a bit of vanilla extract or a pinch of cinnamon to complement the cake’s flavor.
3. Can I use fresh pineapple instead of canned?
While canned crushed pineapple is most commonly used in this recipe for its moisture content, you can use fresh pineapple as well. Just make sure to chop it finely and remove as much moisture as possible to prevent the cake from becoming too wet. You can also choose to grate or finely chop the fresh pineapple.
4. How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that can be used as a 1:1 replacement. Be sure to check that the baking powder and other ingredients are gluten-free as well. The texture may vary slightly, but it should still be delicious and moist!