Hawaiian carrot pineapple cake has been my go-to dessert for bringing a little sunshine to any gathering. I remember the first time I tasted a slice at a friend’s luau; the moist crumb, bursting with sweet pineapple and warm spices, was pure bliss! This isn’t just any carrot cake; it’s a trip to the islands in every bite. The aroma alone, with hints of cinnamon and nutmeg mingling with baked pineapple, is enough to transport you. This easy Hawaiian carrot pineapple cake recipe is surprisingly simple to whip up, even on a weeknight. Let’s get baking!
Why You’ll Love This Hawaiian Carrot Pineapple Cake
This isn’t just another cake; it’s a little slice of paradise! Here’s why this Hawaiian carrot pineapple cake recipe will become a favorite:
- Incredibly moist Hawaiian carrot pineapple cake texture thanks to the pineapple and oil.
- A perfect balance of sweetness from pineapple and sugar, enhanced by warm spices.
- It’s an easy Hawaiian carrot pineapple cake to make, even for beginner bakers.
- The cream cheese frosting adds a delightful tanginess that complements the cake beautifully.
- This Hawaiian cake with carrots and pineapple is a crowd-pleaser for any occasion.
- It brings a taste of the tropics right to your kitchen, making any day feel like a vacation.
- You can easily customize it with nuts or coconut for an extra tropical flair.
- The vibrant colors make it a visually stunning dessert for parties and gatherings.
Ingredients for the Best Hawaiian Carrot Pineapple Cake
Gathering these ingredients is the first step to creating a truly memorable Hawaiian carrot pineapple cake. The combination of shredded carrots and crushed pineapple is what gives this cake its signature moist texture and tropical sweetness. Don’t skip draining the pineapple well; it’s key for preventing a soggy batter in this Hawaiian cake with carrots and pineapple.
- 2 cups All-Purpose Flour – the foundation of our cake structure
- 1.5 cups Granulated Sugar – for sweetness and tenderizing the crumb
- 2 cups Shredded Carrots – finely shredded carrots blend best for moisture
- 1 can (20 oz) Crushed Pineapple, drained – this is essential for that tropical flavor and moisture
- 4 large Eggs – helps bind everything together and adds richness
- 1 cup Vegetable Oil – ensures a wonderfully moist cake, far better than butter here
- 1 cup Chopped Walnuts (optional) – for a delightful crunch and nutty flavor
- 2 teaspoons Baking Powder – our primary leavening agent
- 1 teaspoon Baking Soda – works with the acidic pineapple to help the cake rise
- 2 teaspoons Ground Cinnamon – adds that warm, comforting spice
- 0.5 teaspoon Ground Nutmeg – another layer of warm spice that complements the carrot and pineapple
- 0.5 teaspoon Salt – enhances all the other flavors
- 2 teaspoons Vanilla Extract – rounds out the sweetness and spice
- For the Cream Cheese Frosting:
- 8 oz Cream Cheese, softened – the tangy base for our delicious frosting
- 1/2 cup Unsalted Butter, softened – adds richness and helps the frosting spread smoothly
- 4 cups Powdered Sugar – for sweetness and that classic frosting texture
- 2 teaspoons Vanilla Extract – for a hint of flavor in the frosting
- 2 tablespoons Milk (optional) – to reach your desired frosting consistency
How to Make an Easy Hawaiian Carrot Pineapple Cake
Ready to bake this slice of paradise? This Hawaiian carrot pineapple cake recipe is surprisingly straightforward and yields an incredibly moist cake. Follow these simple steps, and you’ll be enjoying a taste of Hawaii in no time.
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal. This ensures your beautiful cake doesn’t stick.
- Step 2: In a large mixing bowl, whisk together the dry ingredients: 2 cups All-Purpose Flour, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 2 teaspoons Ground Cinnamon, 0.5 teaspoon Ground Nutmeg, and 0.5 teaspoon Salt. This blend of spices is key to that comforting aroma.
- Step 3: In a separate, medium-sized bowl, combine the wet ingredients. Whisk together 1.5 cups Granulated Sugar, 4 large Eggs, 1 cup Vegetable Oil, and 2 teaspoons Vanilla Extract until the mixture is smooth and well-blended.
- Step 4: Add the 2 cups Shredded Carrots and the drained 1 can Crushed Pineapple to the wet ingredient mixture. Stir gently to incorporate these tropical elements that make this cake so special.
- Step 5: Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix the batter; a few streaks of flour are okay. Overmixing can lead to a tougher cake.
- Step 6: If you’re using them, gently fold in the 1 cup Chopped Walnuts now. They add a wonderful texture and nutty flavor to this Hawaiian cake with carrots and pineapple.
- Step 7: Pour the batter evenly into your prepared cake pans. Bake for 30-35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, and the cake smells wonderfully spiced.
- Step 8: Let the cakes cool in the pans on wire racks for about 10 minutes. Then, carefully invert them onto the wire racks to cool completely. Patience here is crucial for perfect frosting!
- Step 9: While the cakes cool, prepare the frosting. Beat 8 oz Cream Cheese (softened) and 1/2 cup Unsalted Butter (softened) until creamy. Gradually beat in 4 cups Powdered Sugar and 2 teaspoons Vanilla Extract. If the frosting is too thick, add 2 tablespoons Milk a little at a time until it reaches your desired spreading consistency for this moist Hawaiian carrot pineapple cake.
- Step 10: Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of frosting over the top. Carefully place the second layer on top and frost the entire cake, sides included.
Pro Tips for the Perfect Carrot Pineapple Cake Hawaii
Achieving that perfect texture and flavor in your Hawaiian carrot pineapple cake is all about a few key techniques. These tips will help ensure your cake turns out moist, flavorful, and absolutely delicious every single time.
- Always use finely shredded carrots; they incorporate better and provide more moisture than coarsely shredded ones.
- Don’t overmix the batter once the dry ingredients are added. Mix just until combined to keep the cake tender.
- Ensure your crushed pineapple is well-drained. Excess liquid can make the batter too thin and lead to a gummy cake.
- Allow the cake layers to cool completely before frosting. This prevents the cream cheese frosting from melting and sliding off.
What’s the secret to a moist Hawaiian carrot pineapple cake?
The secret lies in the combination of vegetable oil and crushed pineapple. Oil keeps the cake incredibly moist longer than butter, while the pineapple adds both moisture and a subtle sweetness. This makes for a truly moist Hawaiian carrot pineapple cake.
Can I make this Hawaiian cake with carrots and pineapple ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them, well-wrapped, at room temperature. Frost the cake just before serving or up to a few hours beforehand. This makes assembly on the day of your event much easier. For more make-ahead dessert ideas, check out these homemade ice cream recipes.
How do I avoid common mistakes with Hawaiian pineapple carrot upside down cake?
If you’re making an upside-down version, ensure your pineapple is very well-drained to prevent a watery bottom. Also, be sure to line the pan properly with parchment paper to prevent sticking. For a standard cake, overmixing is the main pitfall; stop mixing as soon as the ingredients are just combined. Learn more about the science of baking and how ingredients interact on sites like King Arthur Baking.
Best Ways to Serve Your Spiced Hawaiian Carrot Pineapple Cake
This vibrant Hawaiian carrot pineapple cake is a celebration on a plate! For a truly tropical experience, serve it slightly chilled, allowing the cream cheese frosting to firm up just a bit. It pairs wonderfully with a scoop of creamy vanilla bean ice cream or a dollop of freshly whipped cream. For an extra touch of island flair, garnish with toasted coconut flakes or a few extra chopped walnuts. This dessert is perfect on its own but shines even brighter alongside a cup of coffee or a refreshing tropical fruit punch. Consider pairing it with other delightful desserts for a party spread.
Nutrition Facts for Hawaiian Dessert Carrot Pineapple Cake
Here’s a look at the estimated nutritional breakdown per slice of this delightful Hawaiian dessert carrot pineapple cake. This information helps you understand the components of this tropical delight.
- Calories: 350 kcal
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Sugar: 24 g
- Sodium: 300 mg
- Protein: 4 g
- Cholesterol: 50 mg
Nutritional values are estimates and may vary based on specific ingredients and portion sizes used for your homemade Hawaiian carrot pineapple cake. For more information on understanding nutrition labels, you can refer to resources from the U.S. Food & Drug Administration.
How to Store and Reheat Homemade Hawaiian Carrot Pineapple Cake
Storing your delicious homemade Hawaiian carrot pineapple cake properly ensures it stays fresh and flavorful. After baking, it’s crucial to let the cake layers cool completely on a wire rack. Once cooled, you can frost it. For short-term storage, keep the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for 3-4 days. This is especially important if your cream cheese frosting is exposed.
If you need to store your Hawaiian carrot pineapple cake for longer, freezing is a great option. Wrap the unfrosted cake layers tightly in plastic wrap, then in aluminum foil, and freeze them for up to 3 months. For frosted cake, place it in the freezer uncovered for about an hour until the frosting is firm, then wrap it tightly in plastic wrap and foil. To reheat, thaw frozen cake layers overnight in the refrigerator before frosting. If reheating a slice, you can gently warm it in a microwave for about 10-15 seconds for a warm, comforting treat, though it’s usually best served at room temperature or chilled. Consider trying these baby lemon impossible pies for another make-ahead dessert option.
Frequently Asked Questions About Authentic Hawaiian Carrot Pineapple Cake
What makes a Hawaiian carrot pineapple cake authentic?
An authentic Hawaiian carrot pineapple cake really shines with its tropical ingredients like crushed pineapple and warm spices such as cinnamon and nutmeg. The use of oil instead of butter also contributes to its signature moist texture, making it a true taste of the islands. This Hawaiian dessert carrot pineapple cake is all about that balance of spice and fruit.
Can I use fresh pineapple instead of canned for this Hawaiian cake with carrots and pineapple?
Yes, you can! If using fresh pineapple, make sure to chop it finely and drain it very well. You’ll want about the same volume as a drained can of crushed pineapple. Fresh pineapple can sometimes be a bit more acidic, which can enhance the cake’s flavor and help with leavening, contributing to a wonderfully moist cake.
How do I ensure my homemade Hawaiian carrot pineapple cake is perfectly moist?
The key to a moist Hawaiian carrot pineapple cake is twofold: don’t overmix the batter once the dry ingredients are added, and ensure you’re using oil and well-drained crushed pineapple. Overmixing develops gluten, leading to a tougher cake, while the oil and pineapple add essential moisture that keeps the cake tender for days. For other moist baking tips, explore recipes like these cranberry feta pinwheels.
What is the best frosting for a Hawaiian carrot pineapple cake recipe?
While a classic cream cheese frosting is incredibly popular and delicious with the spices and fruit in this Hawaiian carrot pineapple cake recipe, other options work wonderfully too. A simple vanilla buttercream or even a coconut cream frosting can complement the tropical flavors beautifully. For an upside-down cake, a caramel glaze is often the topping of choice.
Variations of Tropical Carrot Pineapple Cake Recipe
This Hawaiian carrot pineapple cake recipe is fantastic as is, but its versatility means you can easily adapt it to suit your preferences or dietary needs. Exploring different variations can add new dimensions to this beloved dessert, making it even more special.
- Gluten-Free Option: For a gluten-free version of this tropical carrot pineapple cake recipe, simply substitute a good quality gluten-free all-purpose flour blend for the regular flour. Ensure your blend contains xanthan gum for structure. The moistness from the pineapple and oil will help keep the GF cake tender.
- Coconut Addition: Enhance the tropical flavors by adding 1 cup of shredded coconut to the batter along with the carrots and pineapple for an extra layer of island taste. This makes for a delightful Hawaiian cake with carrots and pineapple that screams vacation.
- Nut-Free Version: If you need to avoid nuts, simply omit the walnuts entirely. The cake will still be incredibly moist and flavorful, proving that you don’t need nuts for an amazing pineapple carrot cake Hawaiian style.
- Mini Bundt Cakes: Instead of round pans, try baking this batter in mini bundt pans. Adjust the baking time, likely reducing it to 20-25 minutes. These individual cakes are perfect for parties and look elegant with a simple glaze or a dusting of powdered sugar.
Hawaiian Carrot Pineapple Cake: 3 Flavor Secrets
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Hawaiian Carrot Pineapple Cake recipe offers a moist and tender crumb infused with tropical flavors of pineapple and warm spices, topped with a rich cream cheese frosting. It’s a perfect dessert for any occasion, bringing a taste of the islands to your table.
Ingredients
- For the Cake:
- 2 cups All-Purpose Flour
- 1.5 cups Granulated Sugar
- 2 cups Shredded Carrots
- 1 can Crushed Pineapple (drained)
- 4 large Eggs
- 1 cup Vegetable Oil
- 1 cup Chopped Walnuts (optional)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.5 teaspoon Salt
- 2 teaspoons Vanilla Extract
- For the Cream Cheese Frosting:
- 8 oz Cream Cheese
- 1/2 cup Unsalted Butter
- 4 cups Powdered Sugar
- 2 teaspoons Vanilla Extract
- 2 tablespoons Milk (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- In a separate bowl, blend granulated sugar, large eggs, and vegetable oil until smooth and creamy.
- Gently stir in shredded carrots and drained crushed pineapple.
- Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- If using, gently fold in chopped walnuts at this stage.
- Pour the batter into prepared pans and bake for 30-35 minutes, checking for doneness with a toothpick.
- Allow cakes to cool in pans for about 10 minutes before transferring them to wire racks to cool completely.
- Beat together cream cheese and unsalted butter until smooth, then gradually mix in powdered sugar and vanilla extract, adjusting with milk if needed.
- Once cooled, stack the cake layers and frost generously with cream cheese frosting.
- Optional: Garnish with crushed walnuts or coconut flakes for a tropical flair.
Notes
- Serve at gatherings for a delightful tropical treat.
- Customize with nuts or other tropical fruits like mango.
- Ensure pineapple is well-drained to avoid a watery batter.
- Allow cake to cool completely before frosting to prevent melting.
- Finely shred carrots for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg