Go Back

Hawaiian Carrot Pineapple Cake

Are you ready to elevate your dessert game with a tropical twist? If you love the idea of a moist, flavorful cake that combines the sweetness of carrots and pineapple with the richness of coconut, then you're in for a treat with Hawaiian Carrot Pineapple Cake! This delightful cake is not only incredibly delicious but also surprisingly easy to whip up. Imagine biting into a slice of this cake, where the spices harmonize beautifully with the fruity goodness, creating a slice of paradise on your plate. Did you know that carrot cake is often considered a classic dessert? However, adding pineapple and coconut gives it an exciting Hawaiian flair! This cake is special because it strikes the perfect balance between sweet and savory, making it a hit for any occasion—from birthdays to family gatherings. Plus, it’s a great way to sneak in some veggies for the kids, and it comes together in no time! If you love a classic dessert like chocolate cake, you’ll definitely want to check out this gem. So, grab your mixing bowl and let’s get baking!
Print Recipe Pin Recipe

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar packed
  • 4 large eggs
  • 1 1/2 cups vegetable oil
  • 2 tsp vanilla extract
  • 2 cups grated carrots about 3 medium-sized carrots
  • 1 cup crushed pineapple drained
  • 1 cup shredded coconut
  • 1 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 tsp vanilla extract
  • 2 –3 tbsp milk or heavy cream to adjust consistency

Instructions
 

  • Preheat the oven & prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13-inch pan.
  • Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • Mix wet ingredients: In a large bowl, beat together the granulated sugar, brown sugar, eggs, and vegetable oil until smooth. Stir in the vanilla extract.
  • Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in grated carrots, crushed pineapple (ensuring it's well-drained), shredded coconut, and chopped nuts (if using).
  • Bake: Pour the batter evenly into the prepared pans. Bake for 30–35 minutes (for round cakes) or 40–45 minutes (for a 9x13 pan), until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
  • Make the cream cheese frosting: Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing until fluffy. Add vanilla extract and milk (or cream) to achieve your desired frosting consistency.
  • Assemble the cake: If using round cakes, frost the top of one layer, place the second layer on top, and frost the entire cake. If using a 9x13 pan, frost the top once the cake has cooled.
  • What to Serve Hawaiian Carrot Pineapple Cake With
  • To round out your dessert experience, consider pairing your Hawaiian Carrot Pineapple Cake with a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream. A refreshing fruit salad can also complement the flavors beautifully! For drinks, a light iced tea or a tropical smoothie would make fantastic accompaniments to help you soak up that tropical vibe!
  • Top Tips for Perfecting Hawaiian Carrot Pineapple Cake
  • Getting the perfect Hawaiian Carrot Pineapple Cake is all about the details! Here are some tips to elevate your baking game:
  • Use fresh ingredients: Opt for fresh grated carrots and high-quality canned pineapple for the best flavor.
  • Don’t skip the draining: Ensure you drain the crushed pineapple well; excess moisture can make the cake soggy.
  • Chill the cream cheese: For a smoother frosting, make sure your cream cheese is softened but not overly warm.
  • Check for doneness: Different ovens can vary, so always check your cake with a toothpick to ensure it’s fully baked.
  • Customize it: Feel free to add in extras like dried fruits or other nuts for variety!
  • Storing and Reheating Tips
  • If you happen to have leftovers (which we highly doubt!), storing this cake is easy! Keep it in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices or the whole cake wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Just remember to let it thaw overnight in the refrigerator before enjoying it again, or pop it in the microwave for a quick warm-up!
  • Now that you have all the knowledge and tips to create the perfect Hawaiian Carrot Pineapple Cake, why not give it a go and bring a taste of the tropics to your kitchen? Happy baking!