Get ready to steal the spotlight at your next gathering with this unforgettable Hawaiian Pineapple Carrot Cream Cake. Imagine luscious layers bursting with juicy pineapple, sweet carrots, creamy coconut, and finished with a dreamy pineapple-kissed cream cheese frosting. Every bite is a sun-drenched taste of the tropics, blending irresistible moistness and a sunny flavor that begs for just one more forkful. This is the cake you bake when you want dessert to be the highlight of the meal, and it’s surprisingly easy to make at home—even if you’re not usually a baker!
Ingredients You’ll Need
Don’t let the ingredient list fool you—each item plays a special role in creating the perfect Hawaiian Pineapple Carrot Cream Cake. From the crunch of nuts to the gentle spice of cinnamon, these pantry basics transform into something extraordinary when mixed together. Here’s what you’ll need:
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Baking soda: Gives the cake its wonderful rise, ensuring each slice is fluffy yet moist.
- Salt: Brightens and balances the sweetness, don’t skip it!
- Ground cinnamon: Adds warmth and depth to the flavor profile.
- Ground nutmeg: A hint of spice that pairs perfectly with carrots and pineapple.
- Granulated sugar: Sweetens the cake and helps it brown to golden perfection.
- Vegetable oil: Keeps the cake incredibly moist from first bite to last.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: For that classic, aromatic bakery note.
- Finely grated carrots: Add natural sweetness and beautiful color, plus a touch of moisture.
- Crushed pineapple (drained): The secret to tropical flavor and extra-soft texture.
- Sweetened shredded coconut: Brings a chewy, island-inspired bite.
- Chopped walnuts or pecans (optional): For crunch and a hint of earthiness—toast them for extra flavor!
- Cream cheese (softened): Forms the silky base of the irresistible frosting.
- Unsalted butter (softened): Blends seamlessly into the frosting for ultra-creamy results.
- Powdered sugar: Sweetens and thickens the cream cheese frosting.
- Vanilla extract (for the frosting): Balances the tang of the cream cheese perfectly.
- Pineapple juice (as needed for frosting): Brings a fresh, fruity brightness and makes the icing spreadable.
How to Make Hawaiian Pineapple Carrot Cream Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Give your cake pans a little love by greasing and flouring them so nothing sticks. Choose between two 9-inch rounds (for that showstopper layer look) or one trusty 9×13-inch pan for casual gatherings. This step makes your Hawaiian Pineapple Carrot Cream Cake easy to serve and beautiful to present.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This even distribution of leaveners and spices guarantees each slice of cake is as flavorful and light as the last. Don’t skip the whisking; it’s key for perfect texture!
Step 3: Whip the Wet Ingredients
Grab a large bowl and beat together the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and slightly thick. This base gives your cake a rich, moist crumb and beautifully balanced sweetness—exactly what you want in a Hawaiian Pineapple Carrot Cream Cake.
Step 4: Bring It All Together
Gradually add your whisked dry ingredients into the wet mixture. Mix just until everything is combined—don’t overwork it, or you’ll lose that tender, airy cake texture. Now the magic happens: fold in the grated carrots, drained crushed pineapple, coconut, and nuts (if you’re using them). Each addition brings tropical flair, moistness, and a pop of flavor or crunch.
Step 5: Bake to Perfection
Pour the golden batter evenly into your prepared pans. Bake for 30–35 minutes if you’re making round cakes, or 40–45 minutes for a single 9×13-inch. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with only a few moist crumbs. Cool on a wire rack—let the anticipation build!
Step 6: Make the Cream Cheese Frosting
While the cakes cool, create the luscious finishing touch. Beat the cream cheese and butter until fluffy. Gradually mix in powdered sugar, then stir in the vanilla along with just enough pineapple juice to reach a dreamily spreadable consistency. This pineapple-infused frosting is what makes the Hawaiian Pineapple Carrot Cream Cake truly shine.
Step 7: Frost and Chill
Once the cake is completely cool, slather on that tropical cream cheese frosting. If you made layers, spread some between and all around for the full effect. For best flavor and neatest slicing, refrigerate your cake for at least 30 minutes before serving. It gives everything time to meld into pure dessert bliss!
How to Serve Hawaiian Pineapple Carrot Cream Cake
Garnishes
The finishing touches are where you let your creativity—and that tropical theme—shine. Sprinkle toasted coconut over the top or add a ring of chopped pecans for elegant crunch. Little pineapple tidbits or delicate carrot curls take your Hawaiian Pineapple Carrot Cream Cake from homemade to bakery-beautiful.
Side Dishes
Pairing ideas? Try serving your cake alongside a fresh tropical fruit salad or a scoop of creamy vanilla ice cream. The fruity, creamy, and slightly tangy flavors all work together to make your dessert spread feel like a vacation on a plate.
Creative Ways to Present
For parties, consider cutting the cake into neat squares and nestling each piece into cupcake liners for grab-and-go treats. Want a celebration centerpiece? Stack the cake layers tall and finish with fresh edible flowers or maraschino cherries. Personalize it with a simple dusting of powdered sugar or a drizzle of pineapple syrup for extra flair.
Make Ahead and Storage
Storing Leftovers
Got cake left over? Store any extra Hawaiian Pineapple Carrot Cream Cake tightly wrapped or in an airtight container in the refrigerator. The cake actually gets even moister after a day or two, with the flavors deepening for an even richer bite.
Freezing
This cake freezes like a dream. You can freeze the unfrosted cake layers wrapped well in plastic, or even freeze individual slices once frosted (just let the frosting firm up in the fridge first). Defrost overnight in the refrigerator for best results.
Reheating
No need to reheat this cake if you enjoy it chilled—just let a slice sit at room temperature for 15–20 minutes to soften the frosting and bring out the flavors. If you do want it a little warm, zap individual pieces in the microwave for 10–15 seconds, but be gentle so the cream cheese frosting doesn’t melt away.
FAQs
Can I make Hawaiian Pineapple Carrot Cream Cake gluten-free?
Absolutely! Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. Just check that your other ingredients, like shredded coconut, are certified gluten-free if needed.
Do I have to use nuts in the cake?
No worries if nuts aren’t your thing. The cake is perfectly delicious without them, and you can leave them out entirely for a nut-free version. If you love a little crunch, try roasted sunflower seeds instead!
What’s the best way to grate carrots for this cake?
Finely grate your carrots by hand with a box grater or use the fine shredding attachment on a food processor. The smaller the shreds, the better they meld into the batter, giving your Hawaiian Pineapple Carrot Cream Cake that classic, moist texture.
Can I make this cake ahead of time?
Yes! In fact, this cake tastes even better after a night in the fridge. Feel free to bake the layers and frost a day or two ahead—just keep it chilled and covered until ready to serve.
Can I use fresh pineapple instead of canned?
Fresh pineapple can work in a pinch. Just be sure to dice or crush it finely and drain off any extra juice so the batter doesn’t get too wet. Canned, drained pineapple is fuss-free and gives consistent results every time.
Final Thoughts
If you’re looking for a dessert that dazzles both in looks and flavor, you just can’t beat this Hawaiian Pineapple Carrot Cream Cake. It’s bursting with sunshine, simple to make, and guaranteed to leave everyone asking for seconds. Go on—treat yourself and your loved ones to a slice of paradise!
Print
Hawaiian Pineapple Carrot Cream Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Hawaiian Pineapple Carrot Cream Cake. Moist and flavorful, this cake is a perfect blend of sweet pineapple, crunchy carrots, and creamy coconut, topped with a luscious cream cheese frosting.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup sweetened shredded coconut
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice (as needed for frosting consistency)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour cake pans.
- Mix Dry Ingredients: Whisk flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Prepare Batter: Beat sugar, oil, eggs, and vanilla. Gradually add dry ingredients. Fold in carrots, pineapple, coconut, and nuts.
- Bake: Pour batter into pans and bake until a toothpick comes out clean.
- Make Frosting: Beat cream cheese and butter, add powdered sugar, vanilla, and pineapple juice.
- Frost Cake: Frost the cooled cake and refrigerate before serving.
Notes
- For extra texture, toast the coconut before adding to the batter.
- This cake tastes better after chilling overnight.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
