Hawaiian Pineapple Carrot Cream Cake

This Hawaiian Pineapple Carrot Cream Cake is like a mini vacation for your taste buds, combining everything we love about classic carrot cake with a tropical twist that feels simultaneously familiar and utterly exotic. Every slice brims with sweet grated carrots and tender morsels of drained crushed pineapple, enriched by a hint of warm cinnamon and a blanket of creamy frosting that will have you savoring each bite. This cake’s soft crumb practically melts in your mouth, while the shredded coconut dances on your tongue, adding just enough chew to keep things interesting. Whether you’ve baked dozens of cakes or you’re a novice looking to stretch your baking wings, you’ll find this recipe delightfully approachable and endlessly rewarding.

Beyond its lush flavors, this dessert brings a little sunshine to any gathering. The combination of sweet carrots and bright pineapple creates a harmony that feels like a beachfront picnic, even if you’re firmly planted in your kitchen. Each forkful delivers a burst of tropical goodness balanced by the tangy cream cheese frosting, making it an ideal centerpiece for birthday celebrations, potlucks, brunches, or simply a weekend treat for yourself. Once you’ve tasted the fusion of textures—moist cake, crunchy nuts, silky frosting—you’ll understand why this recipe deserves a permanent spot in your baking repertoire.

KEY INGREDIENTS IN HAWAIIAN PINEAPPLE CARROT CREAM CAKE

Before you dive into the mixing bowls and get your hands delightfully sticky with batter, let’s talk about the magic makers in this recipe. Each ingredient plays a vital role: some bring structure, others add moisture or sweetness, and a few special elements give this cake its unforgettable tropical personality.

• All-purpose flour: Provides the framework for the cake’s tender crumb. Its moderate protein content gives enough gluten structure without making the cake tough.
• Granulated sugar: Sweetens the batter and helps create a moist, fine texture by trapping air when creamed with eggs and oil.
• Baking powder: Acts as a leavening agent to lift the cake, ensuring it rises evenly and stays light.
• Baking soda: Works with the pineapple’s acidity to give extra lift and a perfectly tender bite.
• Salt: Balances sweetness and enhances the depth of all other flavors.
• Ground cinnamon: Infuses warmth and earthy spice, pairing beautifully with carrots and pineapple for that classic “spiced cake” feel.
• Vegetable oil: Locks in moisture and keeps crumbs soft and plush—this is why the cake stays ultra-moist for days.
• Large eggs: Bind ingredients together, add richness, and contribute to the golden color and stable structure.
• Vanilla extract: Rounds out flavors with its sweet, floral aroma, tying the tropical and spiced notes together.
• Grated carrots: Bring natural sweetness, color, and a tender texture, making this more than just a pineapple cake.
• Crushed pineapple: Provides juicy bursts of tropical flavor. Make sure it’s well-drained to avoid a soggy middle.
• Sweetened shredded coconut: Adds chew and a layer of tropical authenticity with every bite.
• Chopped walnuts or pecans (optional): Offer a nutty crunch that contrasts beautifully with the cake’s softness.
• Cream cheese: Forms the tangy, luscious base of the frosting, giving a pleasing contrast to the sweet cake.
• Unsalted butter: Lightens the frosting, helping it spread smoothly while adding richness.
• Powdered sugar: Sweetens and thickens the frosting to a dreamy consistency, perfect for layering and decorating.

HOW TO MAKE HAWAIIAN PINEAPPLE CARROT CREAM CAKE

Ready to turn these vibrant ingredients into pure dessert bliss? Follow this step-by-step guide, and you’ll be slicing into a tropical-inspired masterpiece before you know it.

1. Preheat your oven to 350°F (175°C). While it warms, grease and flour two 9-inch round cake pans thoroughly to ensure clean release and perfect cake edges.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed—this creates a uniform base for your batter.

3. In a separate bowl, beat the vegetable oil, eggs, and vanilla extract with an electric mixer until the mixture is smooth and slightly thickened, incorporating air for a lighter crumb.

4. Gradually fold the wet mixture into the dry ingredients using a spatula, stirring gently until just combined. Be careful not to overmix, or the cake could turn dense.

5. Gently fold in the grated carrots, well-drained crushed pineapple, shredded coconut, and nuts (if you’re using them), distributing each addition evenly throughout the batter.

6. Divide the batter evenly between your prepared pans, using a spatula to smooth the tops so they bake uniformly.

7. Bake for 25–30 minutes, or until a toothpick inserted into the center of each cake layer comes out clean or with just a few moist crumbs clinging to it.

8. Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely—this prevents sogginess and makes frosting easier.

9. For the frosting, beat the softened cream cheese and butter together on medium speed until the mixture is silky and lump-free.

10. With the mixer on low, gradually add the powdered sugar and vanilla extract, then increase speed to medium-high and beat until the frosting is smooth and fluffy.

11. Place one cake layer on your serving platter and spread a thick layer of cream cheese frosting over the top, ensuring even coverage.

12. Carefully stack the second cake layer on top, pressing gently so it adheres, then frost the top and sides of the entire cake in an even, smooth layer.

13. Decorate with a sprinkle of shredded coconut or extra chopped nuts around the edges and on top for a picture-perfect finish.

SERVING SUGGESTIONS FOR HAWAIIAN PINEAPPLE CARROT CREAM CAKE

Once your cake is frosted and dazzling, it’s time to think about how to serve it so that every guest feels like they’re getting a slice of paradise. Whether you’re hosting a casual get-together or a more formal gathering, a thoughtful presentation can take this tropical delight to the next level.

• Chilled Elegance: Refrigerate the cake for at least one hour before slicing. This firms up the frosting and makes clean, neat cuts. Serve on cool dessert plates for a refreshing presentation.
• Tropical Fruit Platter: Surround each slice with fresh mango and kiwi wedges or chunks of pineapple. The bright colors and juicy flavors enhance the cake’s island vibes.
• Mint and Zest Garnish: Add a pop of color and brightness by topping each slice with a few fresh mint leaves and a light dusting of finely grated lemon or lime zest.
• Coffee or Tea Pairing: Offer a rich, smooth coffee like a Hawaiian Kona or a fragrant green tea alongside each serving. The gentle bitterness balances the sweet cream cheese frosting perfectly.

HOW TO STORE HAWAIIAN PINEAPPLE CARROT CREAM CAKE

Proper storage is key to maintaining freshness, moistness, and that irresistible tropical flavor for days. Even though this cake is so tempting you might devour it all in one go, these tips will help if you want to savor slices later or plan ahead for a special occasion.

• Refrigeration: Cover the cake lightly with plastic wrap or place it in an airtight container. Store in the fridge for up to 5 days. Chilled frosting stays firm, and the cake layers keep their moist, tender crumb.
• Freezing: Slice the cake into individual portions, wrap each slice tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving for best texture.
• Room Temperature (Short Term): If you’ll finish the cake within a day, keep it on a cake stand under a glass dome or in a cake carrier at room temperature. Make sure the environment is cool and out of direct sunlight.
• Travel-Friendly: For potlucks or picnics, place the frosted cake in a sturdy, lidded container. Pack it with ice packs around the base to keep it cool and safe during transport.

CONCLUSION

From the first glimpse of its golden spiced crumb to the final lick of creamy frosting, this Hawaiian Pineapple Carrot Cream Cake delivers a sensory journey that feels like a warm breeze drifting through swaying palm trees. We’ve walked through every detail: from whisking together the dry ingredients to folding in juicy pineapple and sweet carrots, from whipping up that velvety cream cheese frosting to the artful finishing touches with shredded coconut and chopped nuts. You now have the confidence to bring a little aloha spirit into your home kitchen, no matter what the season. Don’t forget that this is an intermediate-level dessert that takes roughly 20 minutes of prep, 30 minutes of baking, and 10 minutes of rest, resulting in about 450 calories per slice—yet every bite is so satisfying, it’s worth every calorie. Go ahead and print this article or save it for future gatherings, knowing you’ve got a tropical superstar recipe at your fingertips.

Before you tuck into that first heavenly slice, remember that every kitchen adventure brings its own stories and memories. If you have questions about substitutions (like using Greek yogurt for a lighter twist) or need tips on getting the perfect crumb, drop a comment below. Share how your cake turned out or any twists you added—did you sneak in a hint of nutmeg or top it with extra fruit? Your feedback helps this recipe evolve, and we’d love to hear about your baking triumphs (and even your learning moments). Happy baking, and here’s to many more delicious experiments in your culinary journey!

Print Recipe

Hawaiian Pineapple Carrot Cream Cake

Author: Annie Delgado Courses: Dessert

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr

Calories: 450

Description

This moist and flavorful cake combines sweet grated carrots, crushed pineapple, and coconut, all topped with creamy, dreamy cream cheese frosting for a slice of paradise.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ¹⁄₂ teaspoon salt

• 2 teaspoons ground cinnamon

• ³⁄₄ cup vegetable oil

• 4 large eggs

• 2 teaspoons vanilla extract

• 2 cups grated carrots

• 1 cup crushed pineapple, drained

• ¹⁄₂ cup sweetened shredded coconut

• ¹⁄₂ cup chopped walnuts or pecans (optional)

• For the Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese, softened

• ¹⁄₂ cup unsalted butter, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat together the vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually fold the wet ingredients into the dry ingredients, stirring until just combined.
5. Gently fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using).
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
9. For the frosting, beat the softened cream cheese and butter together until creamy.
10. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
11. Once the cakes are completely cool, spread a layer of cream cheese frosting on the top of one cake layer.
12. Place the second cake layer on top and spread frosting over the top and sides.
13. Decorate with additional shredded coconut or chopped nuts if desired.

Note

• This cake offers a tropical twist on the classic carrot cake.
• Ensure the pineapple is well-drained to prevent sogginess in the cake.
• For variation, add a dash of nutmeg or allspice for additional warmth in flavor.
• For best results, refrigerate the cake before serving for firmer frosting texture.
• You can substitute Greek yogurt for a portion of the oil for a lighter version.

Keywords: Hawaiian cake, carrot cake, pineapple cake, cream cheese frosting, tropical dessert, easy cake recipe