Hawaiian Carrot Pineapple Cake

Why You’ll Love This Recipe

• Moist and Flavorful: Pineapple and coconut add tropical moisture and sweetness.

• Classic with a Twist: Traditional carrot cake spices paired with island-inspired ingredients.

• Creamy Frosting: Smooth cream cheese frosting complements the spiced cake perfectly.

• Great for Gatherings: Eye-catching and delicious for parties or holidays.

• Made with Real Fruit: Adds natural sweetness and texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

• 4 large eggs

• 1 ½ cups granulated sugar

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

• 3 cups grated carrots

• 1 cup crushed pineapple, drained

• 1 cup shredded sweetened coconut

• 1 cup chopped walnuts or pecans (optional)

For the Frosting:

• 8 ounces cream cheese, softened

• ½ cup unsalted butter, softened

• 3-4 cups powdered sugar

• 1 teaspoon vanilla extract

• Toasted coconut for garnish

Directions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. Combine Wet Ingredients: In a large bowl, beat eggs and sugar until well combined. Add oil and vanilla extract and mix well.

4. Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. Fold in Fruits and Nuts: Gently fold in grated carrots, crushed pineapple, shredded coconut, and nuts if using.

6. Bake: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

8. Prepare Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.

9. Assemble Cake: Spread frosting over the first cake layer, top with second layer, and frost the top and sides of the cake.

10. Garnish: Sprinkle toasted coconut over the top.

Servings and Timing

• Servings: 12

• Prep Time: 20 minutes

• Bake Time: 30-35 minutes

• Cooling and Frosting Time: 30 minutes

• Total Time: About 1 hour 25 minutes

Variations

• Pineapple Upside-Down Style: Add pineapple slices and cherries on top before baking.

• Spice it Up: Add ground ginger or cloves for extra warmth.

• Nut-Free: Omit nuts for a nut-free version.

• Gluten-Free: Substitute with gluten-free flour blend.

• Tropical Twist: Add diced mango or papaya to the batter.

Storage/Reheating

• Storage: Store in the refrigerator, covered, for up to 4 days.

• Freezing: Freeze unfrosted cake layers wrapped tightly for up to 2 months; thaw before frosting.

• Reheating: Serve chilled or at room temperature; warming is not recommended.

FAQs

Can I use canned pineapple?

Yes, drain well to prevent excess moisture.

How do I grate carrots easily?

Use a food processor or box grater for fine, even grating.

Can I make cupcakes instead?

Yes, bake in muffin tins for 20-25 minutes.

Is the cake very sweet?

It has balanced sweetness, adjustable by sugar amount.

Can I substitute coconut?

Omit or use coconut extract for flavor without texture.

How do I toast coconut?

Spread shredded coconut on a baking sheet and toast at 350°F for 5-7 minutes, stirring occasionally.

Can I prepare the cake ahead?

Yes, bake layers a day ahead and frost when ready.

Is this cake suitable for kids?

Yes, it’s a family-friendly dessert.

Can I use a different frosting?

Cream cheese frosting pairs best, but buttercream also works.

How moist is the cake?

Very moist, thanks to pineapple and oil.

Conclusion

Hawaiian Carrot Pineapple Cake is a delightful fusion of classic carrot cake with tropical flavors that make it uniquely delicious. With moist layers, a creamy frosting, and a touch of coconut, it’s an irresistible dessert perfect for any occasion—from casual get-togethers to special celebrations.

Hawaiian Carrot Pineapple Cake

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 25 minutes
• Yield: Servings: 12
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Hawaiian Carrot Pineapple Cake is a moist, spiced carrot cake infused with juicy pineapple and shredded coconut, topped with creamy cream cheese frosting and toasted coconut. This tropical twist on a classic dessert is perfect for celebrations or casual treats, delivering a perfect balance of sweet, tangy, and warm flavors.

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Ingredients

For the Cake:

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

• 4 large eggs

• 1 ½ cups granulated sugar

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

• 3 cups grated carrots

• 1 cup crushed pineapple, drained

• 1 cup shredded sweetened coconut

• 1 cup chopped walnuts or pecans (optional)

For the Frosting:

• 8 ounces cream cheese, softened

• ½ cup unsalted butter, softened

• 3-4 cups powdered sugar

• 1 teaspoon vanilla extract

• Toasted coconut for garnish

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Instructions

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

• In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

• In a large bowl, beat eggs and sugar until well combined. Add oil and vanilla extract and mix well.

• Gradually add dry ingredients to the wet mixture, stirring until just combined.

• Fold in grated carrots, crushed pineapple, shredded coconut, and nuts if using.

• Divide batter evenly between prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.

• Cool cakes in pans 10 minutes, then turn out onto wire racks to cool completely.

• For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.

• Spread frosting on one cake layer, top with second layer, and frost the sides and top.

• Garnish with toasted coconut

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Notes

Drain canned pineapple well to avoid excess moisture.Use a food processor or box grater to grate carrots finely.Toast shredded coconut at 350°F for 5-7 minutes, stirring occasionally.Cake can be made ahead and frosted the next day.Adjust sugar amount for preferred sweetness.Substitute or omit nuts as desired.