Hawaiian Carrot Pineapple Cake

If you’re dreaming of a tropical dessert that’s sweet, moist, and bursting with flavor, this Hawaiian Carrot Pineapple Cake is the perfect bake! Combining classic spiced carrot cake with juicy crushed pineapple and a hint of coconut, this cake brings island vibes to your kitchen. Finished with a smooth and tangy cream cheese frosting, it’s ideal for birthdays, brunches, or any time you’re craving something extra special.

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Why You’ll Love This Recipe

• Tropical Twist on a Classic – Pineapple and coconut take traditional carrot cake to the next level.
• Moist and Flavorful – Thanks to the natural moisture from carrots, pineapple, and oil.
• Easy to Make – Simple ingredients and one bowl prep make this a no-fuss bake.
• Perfect for Any Occasion – A crowd-pleaser at potlucks, holidays, or weekend desserts.
• Customizable – Add nuts, raisins, or even a hint of ginger for your own spin.

Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups finely shredded carrots
• 1 cup crushed pineapple (drained, but reserve 1–2 tbsp juice)
• ½ cup sweetened shredded coconut
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3½ cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp reserved pineapple juice or milk (to adjust consistency)

Optional Toppings:

• Toasted coconut flakes
• Chopped nuts
• Pineapple tidbits
• Carrot curls for decoration

Tools You’ll Need

• 9×13-inch baking dish or two 9-inch round cake pans
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Grater for carrots
• Wire rack for cooling

Step-by-Step Instructions

Step 1: Preheat Oven & Prepare Pan

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9×13-inch baking dish or line with parchment paper.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
2. Set aside.

Step 3: Combine Wet Ingredients

1. In a large bowl, whisk together granulated sugar, brown sugar, and oil until smooth.
2. Add eggs one at a time, beating well after each.
3. Stir in vanilla extract.

Step 4: Build the Batter

1. Gradually add the dry ingredients to the wet, stirring just until combined.
2. Fold in carrots, pineapple, coconut, and nuts if using.
3. Do not overmix—the batter should be thick but spreadable.

Step 5: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 40–45 minutes (or 30–35 minutes for round pans), until a toothpick comes out clean.
3. Let the cake cool completely in the pan on a wire rack.

Step 6: Make the Frosting

1. In a large bowl, beat cream cheese and butter until fluffy and smooth.
2. Add powdered sugar gradually, beating on low, then increase speed to medium.
3. Stir in vanilla and 1–2 tbsp pineapple juice (or milk) until the frosting is thick but spreadable.

Step 7: Frost & Decorate

1. Spread cream cheese frosting evenly over the cooled cake.
2. Garnish with toasted coconut, chopped nuts, or pineapple tidbits if desired.
3. Chill briefly for easier slicing, or serve right away.

Tips for the Perfect Cake

• Use Freshly Grated Carrots – They provide better texture and moisture than pre-shredded.
• Drain Pineapple Well – Too much liquid can make the cake soggy.
• Chill Before Slicing – For cleaner slices and firmer frosting.
• Want Cupcakes? – This recipe makes 24 standard cupcakes. Bake for 18–22 minutes.
• Double Layer Option – Use two 9-inch round pans for a layered cake version.

Serving Suggestions

• With a Cup of Tea or Coffee – A perfect pairing with the sweet spices and cream cheese.
• As a Brunch Dessert – Add a tropical fruit salad on the side.
• For Special Occasions – Decorate with extra flair for birthdays or Easter.

How to Store & Freeze

Storing:

• Store in an airtight container in the refrigerator for up to 5 days.
• Let sit at room temp for 10 minutes before serving for best texture.

Freezing:

• Unfrosted cake can be frozen for up to 2 months. Wrap tightly in plastic and foil.
• Thaw overnight in the fridge and frost before serving.

Frequently Asked Questions

1. Can I make this gluten-free?
   Yes—use a 1:1 gluten-free flour substitute.
2. Can I make this cake ahead?
   Absolutely. It’s even better the next day as the flavors meld.
3. What can I substitute for coconut?
   Simply omit or replace with chopped nuts or raisins.
4. Can I make this into a loaf or bundt cake?
   Yes—adjust baking time accordingly and check doneness with a skewer.
5. Is the frosting optional?
   It is, but highly recommended for the perfect sweet-tangy balance.

Final Thoughts
This Hawaiian Carrot Pineapple Cake is a celebration of tropical sweetness and cozy spice. It’s everything you love about classic carrot cake, elevated with pineapple, coconut, and that signature moist crumb. Whether you bake it for a crowd or just for yourself, one bite will transport you straight to the islands.

Bake it, love it, and share your delicious results. I can’t wait to hear how it turned out!

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Cuisine: Hawaiian-American Fusion

Nutritional Information (Per Serving):
Calories: 430 | Protein: 5g | Carbohydrates: 49g | Fat: 25g | Fiber: 2g | Sodium: 310mg

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