If you’re searching for a dessert that bursts with tropical charm and comforting warmth, look no further than this Hawaiian Carrot Pineapple Cake Recipe. It perfectly marries the moist sweetness of grated carrots with the tangy zest of crushed pineapple, all nestled within a tender, spice-kissed cake. Topped with a luscious cream cheese frosting and crunchy pecans, this cake is an irresistible treat that feels like a sunny island getaway in every bite. Whether it’s a special occasion or just a craving for something extraordinary, this recipe will quickly become a beloved classic in your baking repertoire.
Ingredients You’ll Need
This Hawaiian Carrot Pineapple Cake Recipe relies on simple, pantry-friendly ingredients that work together to create layers of flavor and texture. Each component brings something unique to the table, from moistness and sweetness to a pleasant crunch and aromatic spices.
- All-purpose flour: The foundation of the cake that provides structure and a soft crumb.
- Granulated sugar: Adds sweetness and helps achieve a tender cake texture.
- Brown sugar: Brings a deeper, molasses-like flavor that enhances the cake’s richness.
- Baking powder and baking soda: Essential leavening agents that ensure the cake rises perfectly.
- Ground cinnamon and nutmeg: Classic warm spices that give the cake its inviting, aromatic profile.
- Large eggs: Bind the ingredients together and contribute to the cake’s moistness.
- Vegetable oil: Keeps the cake incredibly moist and tender, complementing the freshness of the carrots and pineapple.
- Grated carrots: Infuses the batter with natural sweetness and moisture, creating a velvety texture.
- Crushed pineapple: Adds tropical tang and juiciness, brightening the overall flavor.
- Chopped pecans: Provide a satisfying crunch and a subtle nutty flavor that balances the sweetness.
- Cream cheese and unsalted butter: The base for the rich, creamy frosting that ties all the flavors together.
- Powdered sugar and vanilla extract: Make the frosting sweet, smooth, and aromatic.
How to Make Hawaiian Carrot Pineapple Cake Recipe
Step 1: Prepare Your Baking Pans
Start by heating your oven to 350°F (175°C). Greasing and lining two 9-inch round cake pans is crucial to prevent sticking and make sure your cakes come out in perfect shape. This sets the stage for a smooth baking process and gorgeous layers.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, cinnamon, and nutmeg. This combination is where the magic begins, with spices and leaveners creating the cake’s signature flavor and rise. Whisking thoroughly helps distribute everything evenly for a consistent batter.
Step 3: Combine Wet Ingredients and Mix-Ins
In a separate bowl, beat the eggs and vegetable oil together until smooth and well combined. Then fold in the grated carrots, crushed pineapple (drained just a bit so it doesn’t make the batter too wet), and chopped pecans. These ingredients bring moisture, texture, and that tropical punch to the cake.
Step 4: Blend Wet and Dry Mixtures
Gradually add the wet mixture into the bowl with the dry ingredients. Stir gently until everything is just combined — be careful not to overmix, which can lead to a dense cake. You want a batter that’s luscious but light, promising a soft, moist crumb with every bite.
Step 5: Bake the Cake
Divide the batter evenly between your prepared pans and slide them into the preheated oven. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. When it’s done, you’ll notice the cake layers have risen beautifully and smell absolutely divine.
Step 6: Cool the Cakes
Let the cakes cool in their pans for about 10 minutes — this short rest fluffs the structure just enough to let them release easily. Then transfer the layers to wire racks and let them cool completely. Cooling before frosting is key to prevent the frosting from melting and losing its creamy texture.
Step 7: Make the Cream Cheese Frosting
The frosting is where the “wow” factor really shines. Beat softened cream cheese and unsalted butter together until silky smooth. Gradually incorporate powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and perfectly spreadable. It’s rich, tangy, and sweet — the perfect complement to the spice and fruit inside the cake.
Step 8: Assemble the Cake
Frost the top of one cake layer generously, then place the second layer on top. Cover the entire cake—top and sides—with the remaining frosting. For a finishing touch, decorate with extra chopped pecans and pineapple chunks if you want to emphasize the tropical theme visually and texturally.
How to Serve Hawaiian Carrot Pineapple Cake Recipe
Garnishes
For a visually stunning and tasty finish, garnish your Hawaiian Carrot Pineapple Cake Recipe with toasted pecans scattered on top and a few pineapple tidbits. These not only add extra texture but also enhance the cake’s fresh, island-inspired vibe.
Side Dishes
This cake shines as a dessert on its own, but pairing it with a light tropical fruit salad or a cup of fresh pineapple or mango sorbet elevates the experience. The bright fruit flavors provide a refreshing contrast that balances the cake’s richness.
Creative Ways to Present
Take your presentation up a notch by serving individual slices with a dollop of whipped cream and a mint leaf garnish. You can also cut the cake into small squares for a party platter, making it easy for guests to enjoy a bite of Hawaiian bliss without the fuss.
Make Ahead and Storage
Storing Leftovers
Once frosted, store leftover Hawaiian Carrot Pineapple Cake Recipe in an airtight container in the refrigerator. It stays moist and flavorful for up to 5 days, so you can enjoy a slice or two without worrying about it drying out.
Freezing
This cake freezes beautifully, whether whole or sliced. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Frozen cake can last for up to 2 months. Thaw overnight in the fridge before serving for the best texture and taste.
Reheating
This cake is best enjoyed chilled or at room temperature due to its cream cheese frosting, so reheating isn’t typically recommended. However, if you prefer it slightly warm, let it come to room temperature first, then warm a small slice gently in the microwave for about 10 seconds to avoid melting the frosting too much.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works wonderfully here—just be sure to drain it well after crushing to avoid adding too much moisture to your batter.
Is it possible to make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free blend designed for baking. For best results, pick a blend that already contains xanthan gum and follow the package instructions.
How can I make the frosting less sweet?
To lessen the sweetness, reduce the powdered sugar slightly or add a teaspoon of lemon juice to balance the flavor with a subtle tang.
Can I replace pecans with another nut?
Yes! Walnuts, almonds, or macadamia nuts work great and bring their own unique crunch and flavor to the cake.
What is the best way to grate carrots quickly?
A food processor fitted with a grating attachment is a great time-saver. Otherwise, a standard box grater works perfectly—just take your time to get a fine and even grate.
Final Thoughts
This Hawaiian Carrot Pineapple Cake Recipe is a delightful journey into layers of tropical flavor and comforting spices, all wrapped up in a moist and tender cake. Whether you’re baking for a special occasion or just brightening up your day with something sweet, this cake will bring smiles and warm memories to your table. Trust me, once you try it, this recipe will become a treasured favorite you’ll want to make again and again!
Print
Hawaiian Carrot Pineapple Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hawaiian Carrot Pineapple Cake is a moist and flavorful treat combining grated carrots, crushed pineapple, and crunchy pecans, all spiced with cinnamon and nutmeg. Topped with a creamy cream cheese frosting, it’s a perfect dessert for celebrations or a delightful everyday indulgence.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 1 cup vegetable oil
- 3 cups grated carrots
- 1 cup crushed pineapple (drained slightly)
- 1 cup chopped pecans
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes do not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the four large eggs and vegetable oil together until the mixture is smooth and homogeneous. Then gently stir in the grated carrots, slightly drained crushed pineapple, and chopped pecans.
- Mix Batter: Gradually add the wet mixture into the bowl with dry ingredients, folding it in carefully until a uniform batter is formed without overmixing.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are done.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them onto wire racks to cool completely to room temperature.
- Prepare Frosting: In a medium-sized bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract while continuing to beat until the frosting is light and fluffy.
- Assemble and Frost: Place one cake layer on your serving plate and spread a generous amount of frosting on top. Stack the second cake layer on top, then spread frosting evenly over the top and sides of the cake. Optionally decorate the cake with extra pecans and pineapple chunks for garnish.
Notes
- Ensure the pineapple is drained properly to avoid making the cake too moist.
- You can toast the pecans lightly for added flavor before mixing into the batter.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Store the cake in the refrigerator due to the cream cheese frosting, and consume within 3-4 days for best freshness.
- This cake can be made a day ahead; keep it covered in the refrigerator and bring to room temperature before serving.
