Hawaiian Carrot Pineapple Cake

A tropical twist on a classic dessert, this Hawaiian Carrot Pineapple Cake is bursting with vibrant flavors from shredded carrots, crushed pineapple, and sweet coconut. Topped with a rich cream cheese frosting, it’s the perfect treat for any occasion. Moist, flavorful, and easy to make, this cake will bring the taste of the islands to your table!

Why You’ll Love This Recipe

  • Tropical Flavor Explosion: A delightful mix of warm spices, juicy pineapple, and sweet coconut.
  • Super Moist Texture: The crushed pineapple and carrots create an irresistibly tender crumb.
  • Crowd Favorite: Perfect for birthdays, holidays, or potlucks.
  • Customizable: Add your favorite mix-ins like nuts, raisins, or dried tropical fruits.
  • Foolproof Recipe: Easy-to-follow steps with pantry staples!

Ingredients

For the Cake:

  • 2 cups (250 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (120 ml) vegetable oil
  • ½ cup (120 ml) unsweetened applesauce
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (200 g) grated carrots
  • 1 cup (240 g) crushed pineapple (drained)
  • ½ cup (50 g) shredded sweetened coconut
  • ½ cup (60 g) chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 1 pack (225 g / 8 oz) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (optional, for consistency)

How to Make Hawaiian Carrot Pineapple Cake

Step 1: Prepare the Cake Batter

  1. Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan or two 8-inch round cake pans.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. Combine Wet Ingredients: In a large bowl, beat the vegetable oil, applesauce, granulated sugar, and brown sugar until smooth.
  4. Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the Goodies: Gently fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using).

Step 2: Bake the Cake

  1. Pour the batter evenly into the prepared pan(s).
  2. Bake for 40-45 minutes (for a 9×13-inch pan) or 30-35 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan(s) for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Cream Cheese Frosting

  1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, 1 cup at a time, beating until well combined.
  3. Stir in the vanilla extract and add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.

Step 4: Assemble and Decorate

  1. Spread the cream cheese frosting evenly over the cooled cake.
  2. If making a layered cake, frost between the layers and cover the top and sides.
  3. Garnish with toasted coconut or chopped nuts for an extra pop of flavor and texture.

Tips for Success

  • Grate Carrots Finely: Use a box grater or food processor for a smooth batter.
  • Drain Pineapple Well: Excess liquid can make the batter too wet.
  • Room Temperature Ingredients: Ensure cream cheese and butter are softened for a silky frosting.
  • Toasting Coconut: Spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden.

Storage and Freezing

  • Refrigerate: Store the cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
  • Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.

Variations

  • Add Warm Spices: Include ground ginger or allspice for extra depth.
  • Boost the Fruit: Stir in diced mango or dried pineapple for a tropical twist.
  • Make it Dairy-Free: Use dairy-free cream cheese and butter for the frosting.
  • Lighten It Up: Replace part of the oil with more applesauce for a healthier version.
  • Bundt Cake Option: Bake in a greased bundt pan for a stunning presentation.

FAQs

Can I skip the coconut?
Yes, you can omit it or replace it with extra nuts or raisins.

What’s the best way to shred carrots?
A box grater or food processor works best for finely shredded carrots.

Can I make this gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend.

How do I keep the cake from sticking to the pan?
Grease and flour the pan or line it with parchment paper for easy removal.

Serving Suggestions

Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It’s also delicious on its own with a hot cup of coffee or tea!

Conclusion

This Hawaiian Carrot Pineapple Cake is a tropical dream come true! With its moist texture, vibrant flavors, and luscious cream cheese frosting, it’s sure to be the star of any celebration. Whether you’re hosting a party, attending a potluck, or simply craving a sweet treat, this cake is guaranteed to impress. Give it a try and let the island vibes transport you to paradise! 🌴

Similar Posts