The Best Hawaiian Carrot Pineapple Cake Recipe for Breezy Baking

Crafting a delightful hawaiian carrot pineapple cake brings pure joy to any gathering.

Sweet tropical notes dance through each moist, tender crumb.

Fragrant spices whisper memories of island breezes and sunshine.

Crushed pineapple adds unexpected moisture and bright complexity to this classic dessert.

Warm cinnamon and nutmeg create a comforting backdrop for the vibrant ingredients.

Cream cheese frosting promises a luxurious finish that melts on your tongue.

Bake this cake and watch smiles bloom around your table.

Why Hawaiian Carrot Pineapple Cake Is A Tropical Treat

• Celebrate Tropical Flavors: Dive into a delightful blend of sweet pineapple, warm cinnamon, and hearty carrots that transport your taste buds to a Hawaiian paradise.
• Crowd-Pleasing Dessert: Perfect for family gatherings, potlucks, or weekend treats that everyone from kids to grandparents will absolutely love and request again.
• Simple Baking Adventure: Straightforward recipe with basic ingredients and easy mixing technique, making it accessible for bakers of all skill levels, even beginners can nail this delicious cake.
• Nutritious Indulgence: Packed with carrots, pineapple, and nuts, this cake offers a sneaky way to enjoy some wholesome ingredients while still feeling like you're treating yourself to something special.

What Goes Into Hawaiian Carrot Pineapple Cake

• All-Purpose Flour: A fundamental ingredient that provides structure to the cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light.
• Cinnamon, Salt: Spices that enhance the overall flavor profile of the cake.

• Vegetable Oil: Creates moisture and ensures a tender cake texture.
• Granulated Sugar, Brown Sugar: Sweeteners that add depth and caramel notes to the dessert.
• Eggs: Bind ingredients together and contribute to the cake's rich consistency.

• Grated Carrots, Crushed Pineapple: Fresh ingredients that add natural sweetness and moisture to the cake.
• Shredded Coconut, Nuts: Provide texture and a tropical flavor dimension.

• Cream Cheese, Butter: Create a smooth and creamy base for the frosting.
• Powdered Sugar, Vanilla Extract: Add sweetness and classic flavor to the cream cheese frosting.

How To Bake Hawaiian Carrot Pineapple Cake

Step 1: Prepare Baking Equipment

Warm up your oven to 350F (175C). Generously coat a 9×13 inch baking pan with grease and flour to prevent sticking.

Step 2: Create Dry Mixture

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Salt

Step 3: Blend Wet Ingredients

• Vegetable oil
• Granulated sugar
• Brown sugar

Beat until the mixture becomes smooth and well incorporated. Add eggs one at a time, mixing thoroughly after each addition.

Step 4: Fold in Cake Fillings

• Freshly grated carrots
• Crushed pineapple
• Shredded coconut
• Chopped nuts

Step 5: Bake the Cake

Transfer the batter to the prepared pan, smoothing the top with a spatula. Slide into the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 6: Create Creamy Frosting

In a medium bowl, beat cream cheese and butter until silky smooth. Gradually add powdered sugar and vanilla extract, whipping until the frosting becomes light and fluffy.

Step 7: Decorate the Cake

Once the cake has completely cooled, spread the frosting evenly across the top. Sprinkle with additional chopped nuts or coconut for extra texture and visual appeal.

Step 8: Serve and Enjoy

Slice into generous portions and savor this tropical-inspired dessert that brings together the perfect balance of sweet and spiced flavors.

Top Tips For Perfect Hawaiian Carrot Pineapple Cake

• Use room temperature ingredients for smoother mixing and better cake texture.
• Drain pineapple completely to prevent excess moisture in the cake batter.
• Toast chopped nuts before adding to enhance their rich, nutty flavor and crunch.
• Replace vegetable oil with applesauce for a lighter, lower-fat version of the cake.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and add xanthan gum for better binding.

Unique Takes On Hawaiian Carrot Pineapple Cake

• Vegan Carrot Pineapple Cake: Replace eggs with mashed bananas or flax eggs, use coconut oil instead of vegetable oil, and swap cream cheese frosting with cashew-based vegan cream cheese.
• Gluten-Free Tropical Version: Substitute wheat flour with almond flour or gluten-free baking mix, ensuring the same moist texture and rich flavor profile.
• Nutless Hawaiian Cake: Omit nuts completely for those with allergies, adding extra shredded coconut or toasted coconut flakes for crunch and texture.
• Low-Sugar Wellness Edition: Use monk fruit sweetener or stevia instead of granulated sugar, incorporate Greek yogurt for added protein and reduced calories while maintaining moisture.

Serving Suggestions For Hawaiian Carrot Pineapple Cake

• Savor Sweet Tropical Beverages: Pair this Hawaiian carrot pineapple cake with a refreshing passion fruit mojito for a zesty tropical kick that complements the cake's fruity notes.
• Enhance Dessert with Coffee: Match the cake with a smooth Hawaiian Kona coffee, which brings out the warm cinnamon spices and highlights the cake's rich, nutty undertones.
• Elevate Flavor with Dessert Wine: Select a light moscato or sweet riesling that balances the cake's sweetness and provides a delicate, crisp finish to each delectable bite.
• Cleanse Palate with Herbal Tea: Serve alongside a gentle ginger or chamomile tea, which cuts through the cream cheese frosting and offers a soothing counterpoint to the cake's robust flavors.

Storage Guidelines For Hawaiian Carrot Pineapple Cake

• Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap or aluminum foil to prevent drying out.
• Wrap the completely cooled cake layers individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Remove cake from refrigerator 30 minutes before serving to allow it to come to room temperature. This helps restore its soft texture and brings out the full flavor.
• Warm individual slices for 10-15 seconds on medium power. Be careful not to overheat, as this can make the cake dry or tough.

FAQs On Hawaiian Carrot Pineapple Cake

• What are the key ingredients that make this Hawaiian carrot pineapple cake unique?

The combination of carrots, pineapple, coconut, and nuts creates a moist, tropical-inspired cake with layers of flavor and texture that set it apart from traditional carrot cakes.

• Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend is designed for baking to maintain the cake’s structure and texture.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist.

Hawaiian Carrot Pineapple Cake Recipe

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4.8 from 25 reviews

• Total Time: 55-60 minutes
• Yield: 12 1x

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Description

Sweet Hawaiian carrot pineapple cake blends tropical flavors with classic comfort. Warm spices and juicy pineapple create a delightful dessert that brings island sunshine to your plate.

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Ingredients

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Main Ingredients:

• 1 cup finely grated carrots
• 1 cup crushed pineapple, drained
• 3 large eggs
• 1 cup chopped pecans or walnuts
• 1 cup shredded coconut

Dry Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Sweeteners and Wet Ingredients:

• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and coating a 9×13 inch pan with grease and flour to prevent sticking.
2. Create a dry ingredient mixture by thoroughly whisking flour, baking powder, baking soda, cinnamon, and salt in a medium mixing bowl until evenly combined.
3. In a separate large bowl, vigorously blend vegetable oil with granulated and brown sugars until smooth and integrated, then incorporate eggs individually, ensuring complete mixing after each addition.
4. Gently fold dry ingredients into the wet mixture, stirring minimally to maintain cake’s tenderness, then carefully incorporate grated carrots, crushed pineapple, shredded coconut, and chopped nuts.
5. Transfer the batter into the prepared pan, smoothing the surface evenly, then bake for 35-40 minutes until a toothpick emerges clean when inserted into the center.
6. Allow the cake to cool completely within the pan, resting on a wire rack to prevent moisture accumulation.
7. Craft the frosting by whipping cream cheese and butter until silky, gradually introducing powdered sugar and vanilla extract while beating until light and fluffy.
8. Once cake reaches room temperature, generously spread frosting across the surface, optional garnishing with additional nuts or coconut for textural contrast.
9. Slice and serve this tropical-inspired dessert, celebrating its rich, moist composition and complex flavor profile.

Notes

• Use room temperature ingredients to ensure smooth mixing and even baking of the cake.
• Drain crushed pineapple thoroughly to prevent excess moisture that could make the cake soggy.
• Toast nuts and coconut before adding to enhance their natural flavors and provide extra crunch.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 12
• Calories: 322 kcal
• Sugar: 23 g
• Sodium: 137 mg
• Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.1 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 37 mg