Hawaiian Carrot Pineapple Cake

This Hawaiian carrot pineapple cake is a moist, tropical-inspired dessert filled with warm spices, sweet carrots, and juicy pineapple. Topped with a rich cream cheese frosting, it strikes the perfect balance between fresh, fruity flavor and classic carrot cake comfort. It’s easy to make, ideal for gatherings, and guaranteed to become a crowd favorite.

Why You’ll Love This Recipe

  • Ultra-moist cake thanks to carrot and pineapple
  • Simple one-bowl wet and dry mixing process
  • Topped with a smooth, rich cream cheese frosting
  • Perfect for potlucks, holidays, and celebrations
  • No mixer needed for the cake batter
  • Easily customizable with nuts or additional toppings
  • Stays moist for days and tastes even better the next day

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
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)

For the Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pineapple chunks and shredded carrots, for garnish

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

Step 3: Mix the Wet Ingredients

In a large bowl, beat together the sugar, eggs, oil, and vanilla extract until smooth and well combined.

Step 4: Form the Batter

Gradually add the dry ingredients to the wet ingredients, mixing just until fully combined. Do not overmix.

Step 5: Fold in Add-Ins

Gently fold in the grated carrots, drained crushed pineapple, and walnuts if using.

Step 6: Bake

Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.

Step 7: Make the Cream Cheese Frosting

In a bowl, beat together the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, mixing until creamy.

Step 8: Frost and Garnish

Spread the frosting evenly over the cooled cake. Garnish with pineapple chunks and shredded carrots.

Tips for Best Results

  • Drain the pineapple well to avoid excess moisture.
  • Use freshly grated carrots for the best texture.
  • Ensure the cake is fully cooled before adding frosting.
  • For extra flavor, add a pinch of nutmeg or ginger.
  • Toast the walnuts lightly before folding them in for deeper flavor.
  • Chill the cake after frosting for cleaner slices.

Variations & Substitutions

  • Nut-free version: Skip the walnuts or replace with shredded coconut.
  • Spiced version: Add cloves, nutmeg, or allspice for a warmer flavor.
  • Lighter frosting: Use half the frosting or replace with whipped cream cheese.
  • Cupcake option: Bake in muffin tins for 18–20 minutes.
  • Vegan version: Use vegan eggs, vegan butter, and dairy-free cream cheese.

Serving Suggestions

  • Serve chilled for a firmer texture or room temperature for extra softness.
  • Pair with coffee, tea, or a tropical fruit drink.
  • Add extra pineapple or toasted nuts on top for presentation.
  • Serve on holidays, potlucks, birthdays, or casual gatherings.

Storage & Reheating

  • Refrigerator: Store in an airtight container for 4–5 days.
  • Freezer: Freeze unfrosted or frosted slices for up to 2 months. Thaw in the refrigerator before serving.
  • Room temperature: Keep the unfrosted cake at room temperature for 1 day.
  • Reheating: Best enjoyed chilled or at room temperature; reheating is not recommended.

Nutrition Information

Per Serving (12 servings):

  • Calories: 420 kcal
  • Carbohydrates: 52g
  • Protein: 4g
  • Total Fat: 22g
    • Saturated Fat: 7g
    • Polyunsaturated Fat: 5g
    • Monounsaturated Fat: 9g
    • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 260mg
  • Potassium: 190mg
  • Fiber: 2g
  • Sugar: 39g
  • Vitamin A: 3200 IU
  • Vitamin C: 3mg
  • Calcium: 70mg
  • Iron: 1.3mg

Nutritional values are approximate and may vary based on ingredients used.

FAQ

Why is my carrot cake dry?

Overmixing the batter or overbaking can dry out the cake. Mix only until combined and check for doneness early.

Do I need to peel the carrots?

Yes. Peeling helps achieve a smoother texture and removes bitterness.

Can I use fresh pineapple instead of canned?

Yes. Just finely chop it and drain excess juice to avoid thinning the batter.

Can I make this cake ahead of time?

Absolutely. It tastes even better the next day as the flavors develop.

Can I use a different frosting?

Yes. Cream cheese frosting is classic, but whipped cream, buttercream, or a light glaze also work.

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