Hawaiian Carrot Pineapple Cake Recipe

Introduction

This Hawaiian Carrot Pineapple Cake is a delightful blend of moist carrot cake flavors with tropical pineapple and coconut. Topped with a creamy, tangy cream cheese frosting, it’s perfect for any celebration or a special treat.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut
• 1 cup chopped walnuts (optional)
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
3. Step 3: In a separate bowl, mix the vegetable oil and eggs until well blended. Stir in the grated carrots, crushed pineapple, shredded coconut, and walnuts if using.
4. Step 4: Gently fold the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing to keep the cake tender.
5. Step 5: Divide the batter evenly between the prepared pans and smooth the tops.
6. Step 6: Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
8. Step 8: Meanwhile, make the frosting by beating cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
9. Step 9: Frost the top of one cooled cake layer, place the second layer on top, and cover the top and sides with frosting. Garnish with extra coconut or pineapple if desired.

Tips & Variations

• For extra texture, toast the walnuts lightly before adding them to the batter.
• If you prefer a nut-free cake, simply omit the walnuts or substitute with sunflower seeds.
• Make sure to drain the pineapple well to prevent excess moisture from making the cake soggy.
• Use fresh grated carrots instead of pre-packaged for the best flavor and texture.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Bring the cake to room temperature before serving for best taste. You can also freeze the cake layers (unfrosted) wrapped tightly for up to 2 months; thaw before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple for this cake?

Yes, canned crushed pineapple works well, but be sure to drain it thoroughly to avoid adding extra moisture to the batter.

Can this cake be made into cupcakes?

Absolutely! Bake the batter in a lined muffin tin at 350°F (175°C) for about 18–20 minutes, or until a toothpick comes out clean.

Hawaiian Carrot Pineapple Cake Recipe

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4.7 from 145 reviews

This Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert combining grated carrots, crushed pineapple, shredded coconut, and optional walnuts. Topped with a creamy, tangy cream cheese frosting, this cake offers a tropical twist on the classic carrot cake, perfect for celebrations or a special treat.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American Hawaiian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut
• 1 cup chopped walnuts (optional)

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, mix the vegetable oil and eggs thoroughly until well blended. Then stir in the grated carrots, crushed pineapple (well drained), shredded coconut, and optional chopped walnuts.
4. Combine Wet and Dry: Gently fold the wet ingredient mixture into the dry ingredients, stirring just until combined. Avoid overmixing to keep the cake light and tender.
5. Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then carefully turn them out onto wire racks to cool completely before frosting.
7. Prepare Frosting: While the cakes cool, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
8. Assemble the Cake: Place one cooled cake layer on a serving plate and spread an even layer of cream cheese frosting on top. Place the second cake layer over it, then frost the top and sides of the entire cake.
9. Garnish and Serve: Optionally, garnish the frosted cake with extra shredded coconut or pieces of pineapple for added decoration. Slice and serve.

Notes

• For best texture, make sure pineapple is well drained to avoid a soggy cake.
• Walnuts are optional; you can substitute with pecans or omit for nut-free version.
• Ensure cream cheese and butter are softened to avoid lumps in frosting.
• Store cake refrigerated to keep the cream cheese frosting fresh, ideally covered to prevent drying.
• Allow cake layers to cool completely before frosting to prevent melting the frosting.

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