Hawaiian Carrot Pineapple Cake Recipe
If you’re craving a dessert that sings with tropical charm and comforting familiarity, let me introduce you to the Hawaiian Carrot Pineapple Cake. This cake blends moist shredded carrots and juicy crushed pineapple with warm spices to create a symphony of flavors and textures that feels like a sweet island breeze in every bite. Completed with a luscious cream cheese frosting, this cake is not only stunning to serve but also a heartwarming crowd-pleaser perfect for any occasion.
Ingredients You’ll Need
Each ingredient plays a vital role in achieving that perfect balance of moistness, sweetness, and spice in your Hawaiian Carrot Pineapple Cake. From the shredded carrots that add tender texture, to the warm cinnamon and nutmeg that bring out the tropical notes, these essentials are simple yet magical when combined.
- 2 cups all-purpose flour: Provides the structure that holds the cake together perfectly.
- 2 cups granulated sugar: Sweetens the cake just right without overpowering the natural flavors.
- 1 cup shredded carrots: Adds moisture, a subtle earthiness, and wonderful texture.
- 1 cup crushed pineapple, drained: Brings vibrant tropical fruitiness and extra moisture.
- 4 large eggs: Acts as a binder and helps create a tender crumb.
- 1 cup vegetable oil: Keeps the cake beautifully moist and soft.
- 1 cup chopped walnuts (optional): Introduces a delightful crunch and nutty flavor contrast.
- 1 teaspoon baking powder: Gives the cake lift and fluffiness.
- 1 teaspoon baking soda: Works alongside baking powder for perfect rising and texture.
- 1 teaspoon ground cinnamon: Infuses the cake with warm spice that complements the pineapple and carrots.
- ½ teaspoon ground nutmeg: Adds depth and a hint of aromatic warmth.
- ¼ teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1 teaspoon vanilla extract: Adds a beautiful fragrant note.
- Cream Cheese Frosting Ingredients: 8 oz softened cream cheese, ½ cup unsalted butter, 4 cups powdered sugar, 2 teaspoons vanilla extract, and 1 tablespoon milk (optional for consistency).
How to Make Hawaiian Carrot Pineapple Cake
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This prep ensures your cake layers come out clean and perfect for stacking later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Combining these dry ingredients beforehand evenly distributes the rising agents and spices so every bite has consistent flavor.
Step 3: Blend the Wet Ingredients
In a separate bowl, beat the sugar, eggs, and vegetable oil until smooth and glossy. This mixture forms the rich base of your cake batter, ensuring it remains moist and tender.
Step 4: Add Carrots and Pineapple
Fold the shredded carrots and well-drained crushed pineapple into the wet mixture. These two ingredients bring natural sweetness, moisture, and characteristic texture that make the Hawaiian Carrot Pineapple Cake so unforgettable.
Step 5: Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep your cake light and fluffy, never dense.
Step 6: Fold in Walnuts
If you enjoy a nutty crunch, now is the time to fold in chopped walnuts. They add lovely texture that contrasts the softness of the carrot and pineapple.
Step 7: Bake Your Cake
Divide the batter evenly between your prepared pans and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this point is pure happiness!
Step 8: Cool and Prepare Frosting
Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely. While you wait, whip up the cream cheese frosting by beating softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy and spreadable. If needed, thin it with milk for just the right consistency.
Step 9: Assemble and Frost
Place one cake layer on your serving plate and slather on a generous layer of frosting. Top it with the second layer and finish by covering the top and sides with the remaining frosting. Your Hawaiian Carrot Pineapple Cake is ready to impress!
How to Serve Hawaiian Carrot Pineapple Cake
Garnishes
For a finishing touch, consider decorating with extra chopped walnuts or a sprinkle of toasted coconut flakes. These not only add visual appeal but also enhance the tropical flair and texture contrast of the cake.
Side Dishes
This cake pairs beautifully with a cup of freshly brewed coffee or a chilled tropical punch. If serving at a gathering, a simple scoop of vanilla ice cream can turn each slice into an indulgent dessert experience.
Creative Ways to Present
Try serving the Hawaiian Carrot Pineapple Cake as cupcakes adorned with a swirl of cream cheese frosting and a small pineapple chunk on top for individual portions. Alternatively, create a cake trifle by layering cubed cake, pineapple chunks, and whipped cream in clear glasses for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover your cake tightly with plastic wrap and store it in the refrigerator. It will stay fresh and moist for up to 4 days. This makes it perfect to prepare a day ahead for a party or family gathering.
Freezing
You can freeze unfrosted cake layers wrapped securely in plastic wrap and aluminum foil for up to 3 months. Thaw them overnight in the fridge before frosting and assembling your Hawaiian Carrot Pineapple Cake for best results.
Reheating
Since this cake is delicious served chilled, there is no need to reheat. For a softer texture, you can allow refrigerated slices to sit at room temperature for about 20 minutes before serving.
FAQs
Can I substitute the vegetable oil with butter?
Yes, you can replace vegetable oil with melted butter for a richer flavor, but it may slightly affect the cake’s moistness. Using oil helps retain tenderness which is key for the Hawaiian Carrot Pineapple Cake.
Is it necessary to drain the crushed pineapple?
Absolutely! Draining the pineapple is important to prevent the batter from becoming too watery, ensuring the cake bakes evenly and holds its structure.
Can I make this cake gluten-free?
To make gluten-free Hawaiian Carrot Pineapple Cake, substitute the all-purpose flour with a gluten-free flour blend formulated for baking. Make sure it contains xanthan gum or add it separately for the best texture.
How important is the cream cheese frosting?
The cream cheese frosting complements the spicy and fruity notes of the cake perfectly. While optional, it adds a creamy tang that balances the sweetness and elevates the overall flavor.
Can I omit the walnuts?
Yes, walnuts are completely optional. Omitting them will result in a smoother texture, but if you love a bit of crunch, they are a wonderful addition to the Hawaiian Carrot Pineapple Cake.
Final Thoughts
Making this Hawaiian Carrot Pineapple Cake brings a little bit of sunshine and comfort right onto your table. It’s one of those recipes that gets better with every bite, filled with flavors and textures that feel like a warm island hug. Whether you’re celebrating a special occasion or just want to treat yourself, I highly encourage you to bake this delightful cake and enjoy its tropical sweetness with friends and family.
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Hawaiian Carrot Pineapple Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert combining shredded carrots and crushed pineapple with warm spices and a creamy vanilla cream cheese frosting. Perfect for celebrations or a special treat, the cake delivers a tropical twist on the classic carrot cake with added texture from optional walnuts.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup shredded carrots
- 1 cup crushed pineapple, drained
- 4 large eggs
- 1 cup vegetable oil
- 1 cup chopped walnuts (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk (optional, for consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures an even distribution of leavening agents and spices throughout the batter.
- Prepare Wet Mixture: In a separate bowl, combine the granulated sugar, eggs, and vegetable oil. Beat the mixture until smooth and well blended for a moist cake texture.
- Combine Carrots and Pineapple: Add the shredded carrots and drained crushed pineapple into the wet mixture. Stir gently to incorporate these moist ingredients evenly into the batter.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture and mix until just combined. Avoid overmixing to keep the cake tender and light.
- Add Nuts: If desired, fold in the chopped walnuts to add a crunchy texture and rich flavor contrast.
- Pour into Pans: Divide the prepared batter evenly between the two greased and floured 9-inch round cake pans.
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
- Cool the Cakes: Remove the cake pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Then carefully transfer them onto wire racks to cool completely before frosting.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing well until the frosting is light and fluffy. If the frosting is too thick, add milk one tablespoon at a time until you achieve your desired consistency.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of cream cheese frosting on top, then place the second cake layer over the frosted layer.
- Frost the Top and Sides: Use the remaining frosting to evenly cover the top and sides of the assembled cake for an elegant finish and added moisture.
Notes
- Ensure the crushed pineapple is well drained to avoid making the batter too wet.
- You can substitute chopped pecans for walnuts or omit nuts if desired.
- For a more intense pineapple flavor, add a teaspoon of pineapple juice to the frosting.
- This cake keeps well refrigerated for up to 4 days; bring to room temperature before serving.
- Make sure the cakes are completely cool before applying frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Hawaiian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Hawaiian cake, carrot cake, pineapple cake, cream cheese frosting, tropical dessert, moist cake
