Hawaiian Carrot Pineapple Cake
**Introduction**
Hawaiian Carrot Pineapple Cake is a tropical twist on a classic dessert, offering a taste of paradise in every bite. This cake is exceptionally moist, rich, and warmly spiced, with a character that is both comforting and celebratory. The key flavors are a harmonious blend of sweet, shredded carrots, juicy crushed pineapple, and the warm notes of cinnamon and vanilla. What makes this cake truly special is the way the pineapple enhances the natural sweetness and moisture of the carrots, creating a texture that is unbelievably tender and a flavor that is uniquely vibrant. It is perfect for potlucks, birthdays, or any spring or summer gathering where you want to bring a taste of sunshine to the table. Anyone who appreciates a decadent, crowd-pleasing dessert will find this recipe irresistible.
**Perfect for:**
* Summer BBQs and Potlucks
* Birthday Celebrations and Parties
* Easter and Spring Holidays
* Afternoon Tea or Coffee
* A Special Family Treat
**Why You’ll Love This Hawaiian Carrot Pineapple Cake Recipe**
**Incredibly Moist and Tender:** The combination of oil, carrots, and crushed pineapple ensures a cake that stays supremely moist for days.
**Complex, Tropical Flavor:** The pineapple adds a bright, fruity sweetness that perfectly complements the earthy carrots and warm spices.
**Easy to Make:** This is a simple “dump and stir” style cake that requires no special equipment, making it accessible for bakers of all levels.
**Crowd-Pleasing Favorite:** The familiar comfort of carrot cake combined with a tropical twist makes this a guaranteed hit at any event.
**Preparation and Cooking Time**
Total Time: 1 hour 15 minutes
Preparation Time: 20 minutes
Cooking Time: 55 minutes
Servings: 12 servings
**Nutritional Information (Per Serving – Estimate, without frosting):**
**Calories:** 380-420 kcal
**Protein:** 4g
**Carbohydrates:** 55g
**Fat:** 18g
**Fiber:** 2g
**Sugar:** 38g
**Nutritional Disclaimer**
aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
*For the Cake:*
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 cup vegetable or coconut oil
* 1 cup granulated sugar
* 1 cup light brown sugar, packed
* 4 large eggs, at room temperature
* 1 tablespoon vanilla extract
* 3 cups finely grated carrots (about 4-5 medium carrots)
* 1 cup crushed pineapple, well-drained (8 oz can)
* 1 cup chopped walnuts or pecans (optional)
*For the Cream Cheese Frosting:*
* 8 oz cream cheese, softened
* 1/2 cup unsalted butter, softened
* 3 cups powdered sugar, sifted
* 1 teaspoon vanilla extract
* Pinch of salt
**Step-by-Step Instructions**
1. **Prepare the Oven and Pans:** Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. **Mix Wet Ingredients:** In a large mixing bowl, whisk together the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
4. **Combine Wet and Dry:** Gradually add the dry flour mixture to the wet ingredients, stirring with a spatula until just combined. Do not overmix.
5. **Fold in Carrots and Pineapple:** Gently fold in the finely grated carrots, the well-drained crushed pineapple, and the chopped nuts (if using) until evenly distributed throughout the batter.
6. **Bake the Cake:** Pour the batter into the prepared pan and spread it evenly. Bake for 50-60 minutes (or 35-40 minutes for round pans), or until a wooden skewer inserted into the center of the cake comes out clean.
7. **Cool Completely:** Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. The cake must be completely cool before frosting.
8. **Make the Frosting:** While the cake cools, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat on low until combined, then on high until the frosting is light and fluffy.
9. **Frost the Cake:** Once the cake is completely cool, spread the cream cheese frosting evenly over the top. For a layer cake, frost between the two layers and then the top and sides.
**How to Serve Hawaiian Carrot Pineapple Cake**
* **Classic Slice:** Serve a simple, generous square or wedge of the cake at room temperature.
* **With a Dollop of Whipped Cream:** For a less sweet option, skip the frosting and serve with a dollop of freshly whipped cream.
* **Garnish for Elegance:** Top with a light sprinkling of toasted coconut flakes or extra chopped nuts for added texture and presentation.
* **As a Celebration Centerpiece:** Decorate with edible flowers or decorative piping for a birthday or special occasion.
**Additional Tips for Hawaiian Carrot Pineapple Cake**
* For the best texture, grate the carrots on the fine side of a box grater. This allows them to blend seamlessly into the cake and release more moisture.
* Draining the pineapple thoroughly is crucial. Use a fine-mesh strainer and press down with a spoon to remove excess liquid; too much juice can make the cake gummy.
* Ensure all ingredients, especially the eggs and cream cheese, are at room temperature for a smoother batter and frosting.
* Do not open the oven door during the first 40 minutes of baking to prevent the cake from falling.
**Recipe Variations of Hawaiian Carrot Pineapple Cake**
* **Raisin or Coconut Version:** Add 1/2 cup of raisins or sweetened shredded coconut to the batter along with the carrots and pineapple.
* **Pineapple Juice Glaze:** For a lighter finish, skip the cream cheese frosting and make a simple glaze with 1 cup of powdered sugar and 2-3 tablespoons of reserved pineapple juice.
* **Muffin Version:** Divide the batter into a lined muffin tin and bake for 20-25 minutes for perfect portable treats.
**Freezing and Storage for Hawaiian Carrot Pineapple Cake**
**Storage:** Store the cake, covered, in the refrigerator for up to 5 days due to the cream cheese frosting. Let it sit at room temperature for 30 minutes before serving for the best texture and flavor.
**Freezing:** The unfrosted cake layers freeze exceptionally well. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. The frosted cake can also be frozen for up to 1 month; place it in the freezer unwrapped until the frosting is solid, then wrap tightly to prevent freezer burn.
**FAQ Section about Hawaiian Carrot Pineapple Cake**
**Can I use canned pineapple instead of fresh?**
Yes, canned crushed pineapple in juice (not syrup) is standard for this recipe and works perfectly. Just be sure to drain it well.
**Can I make this cake without nuts?**
Absolutely. The nuts are optional and can be omitted without any other changes to the recipe.
**Why did my cake sink in the middle?**
This is usually caused by underbaking, opening the oven door too early, or an incorrect oven temperature. Use an oven thermometer to ensure accuracy and test for doneness with a skewer.
**My frosting is too runny. How can I fix it?**
If your frosting is runny, the cream cheese or butter was likely too warm. Place the entire bowl of frosting in the refrigerator for 20-30 minutes to firm up, then re-whip it before using.
**Conclusion of Hawaiian Carrot Pineapple Cake Recipe**
This Hawaiian Carrot Pineapple Cake is a celebration of texture and flavor, offering a delightful upgrade to a timeless dessert. Its unparalleled moistness, born from the perfect partnership of carrot and pineapple, sets it apart. The process is straightforward and rewarding, resulting in a stunning cake that is as suitable for a casual family dessert as it is for a festive centerpiece. Embracing the tropical twist of pineapple elevates the familiar comfort of carrot cake into something truly memorable. Bake this cake, share it with loved ones, and let its sunny, spiced sweetness become a cherished part of your baking collection.