Hawaiian Pineapple Carrot Cream Cake

Why You’ll Love This Recipe

This cake is a perfect blend of sweetness and spice, with the carrot and pineapple complementing each other beautifully. The moistness of the cake, enhanced by the pineapple, makes it tender and satisfying, while the cream cheese frosting adds a rich, tangy contrast. The addition of coconut and walnuts (optional) on top gives the cake a delightful crunch and flavor. It’s a crowd-pleasing dessert that’s easy to make and guaranteed to disappear quickly!

Ingredients

For the Cake:

• 2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 cup vegetable oil

• 3 large eggs

• 1 1/2 cups granulated sugar

• 1 tsp vanilla extract

• 2 cups grated carrots

• 1 cup crushed pineapple, drained

• 1/2 cup shredded coconut (optional)

• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 3-4 cups powdered sugar (to taste)

• 1 tsp vanilla extract

• 1-2 tbsp milk (if needed, for consistency)

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

Directions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

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

3. In a large mixing bowl, whisk together the vegetable oil, eggs, sugar, and vanilla extract until smooth and well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Stir in the grated carrots, crushed pineapple (make sure it’s well-drained), shredded coconut, and chopped nuts (if using).

6. Divide the batter evenly between the prepared cake pans and spread it out evenly.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.

2. Gradually add powdered sugar, one cup at a time, and continue to beat until the frosting reaches your desired consistency.

3. Add vanilla extract and beat again until fully combined. If the frosting is too thick, add milk, one tablespoon at a time, until you reach the right consistency.

4. Once the cakes are completely cooled, spread a layer of frosting on top of the first cake layer. Place the second layer on top and frost the entire cake.

5. If desired, sprinkle shredded coconut and chopped nuts on top for garnish.

Servings and Timing

This recipe makes approximately 12 servings.

• Prep time: 20 minutes

• Cook time: 30-35 minutes

• Cooling time: 1 hour

• Total time: 2 hours (including cooling)

• Servings: 12

Variations

• Add crushed walnuts: For extra flavor and texture, add crushed walnuts or pecans to the batter.

• Use pineapple chunks: For a chunkier texture, you can use finely chopped pineapple instead of crushed pineapple.

• Make it dairy-free: Use dairy-free cream cheese and butter to make the frosting dairy-free.

• Add coconut milk to the cake batter: To enhance the tropical flavor, replace some of the oil with coconut milk.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 4-5 days.

• Freezing: You can freeze the cake (frosted or unfrosted) by wrapping it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months.

• Reheating: This cake is best served chilled or at room temperature. If you prefer it warm, gently microwave individual slices for 15-20 seconds.

FAQs

1. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just make sure to finely chop it and drain any excess juice to avoid making the batter too wet.

2. Can I make this cake ahead of time?

Yes, this cake can be made ahead. You can store the cakes (unfrosted) in an airtight container in the refrigerator or freezer. Frost just before serving.

3. Can I use other nuts instead of walnuts?

Absolutely! You can use pecans, almonds, or any other nut of your choice.

4. How do I prevent the cake from getting soggy with pineapple?

Be sure to drain the crushed pineapple well before adding it to the batter. You can even press it gently with a paper towel to remove excess moisture.

5. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

6. Can I make this cake without coconut?

Yes, you can omit the coconut if you prefer. The cake will still be delicious and moist thanks to the pineapple and carrots.

7. Can I frost the cake with something other than cream cheese frosting?

Yes, you can use buttercream frosting or whipped cream as an alternative to cream cheese frosting.

8. How can I make the frosting less sweet?

If you find the cream cheese frosting too sweet, you can reduce the amount of powdered sugar or add a pinch of salt to balance the sweetness.

9. Can I make mini cakes instead of one large cake?

Yes, you can bake the batter in smaller cake pans (like 4-inch or 6-inch) for mini cakes. Be sure to adjust the baking time accordingly.

10. How can I make this cake more tropical?

To give it a more tropical flavor, try adding diced mango or shredded dried pineapple to the batter.

Conclusion

Hawaiian Pineapple Carrot Cream Cake is a deliciously tropical twist on traditional carrot cake. With its moist, flavorful cake and creamy, tangy frosting, it’s the perfect dessert for any occasion. The combination of pineapple, coconut, and carrots creates a truly unique flavor profile that’s sure to become a favorite. Whether you’re celebrating a special occasion or just looking for a sweet treat, this cake is a guaranteed crowd-pleaser!

---

Print