If you’re ready for a dessert that tastes like pure sunshine, this Hawaiian Carrot Pineapple Cake is the one. Moist, spiced carrot cake gets a tropical twist with juicy pineapple, crunchy nuts, and a silky cream cheese frosting. Every bite is full of flavor and texture, and trust me, this is the kind of cake you’ll be making for birthdays, brunches, and everything in between it’s that good!

Why You’ll Love Hawaiian Carrot Pineapple Cake

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re sharing it with family, friends, or simply enjoying it yourself, this cake is unforgettable. Here’s why it’s a favorite:
Versatile: Perfect for celebrations, potlucks, or casual afternoon treats.
Budget-Friendly: Made with simple pantry and fridge staples.
Quick and Easy: Straightforward to make even for beginner bakers.
Customizable: Add nuts, coconut, or even raisins for extra flavor and texture.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Hawaiian Carrot Pineapple Cake

Here’s the magic of this cake it’s moist, flavorful, and tropical with every bite. Let’s break it down:
Carrots: Grated for natural sweetness and moisture.
Crushed Pineapple: Adds a juicy, tropical flavor that makes the cake extra tender.
Flour and Baking Powder: Give the cake structure and lightness.
Brown Sugar and White Sugar: Balance sweetness and depth of flavor.
Eggs: Provide structure and richness.
Cinnamon and Nutmeg: Warm spices that make the flavors shine.
Chopped Nuts: Walnuts or pecans add crunch (optional).
Cream Cheese Frosting: Luscious and tangy, the perfect topping for this cake.
Optional Extras: Shredded coconut, raisins, or a sprinkle of toasted nuts on top.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat the Oven: Set oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Batter: Whisk together eggs, sugars, and oil until combined. Fold in carrots, pineapple, and nuts. Stir in dry ingredients and spices until just combined.
Bake: Divide the batter into pans and bake for 30–35 minutes or until a toothpick comes out clean.
Cool: Let the cakes cool completely before frosting.
Make the Frosting: Beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla.
Assemble the Cake: Frost between the layers and over the top and sides. Garnish with toasted coconut or nuts if desired.

Nutrition Facts

Servings: 12
Calories per serving: 420 (approximate)

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

How to Serve Hawaiian Carrot Pineapple Cake

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve chilled or at room temperature for the best texture.
Pair with coffee, tea, or even a tropical drink for a fun twist.
Top with extra cream cheese frosting and toasted coconut for a bakery-style finish.
Serve as cupcakes for easy grab-and-go treats.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use fresh-grated carrots for the best flavor and moisture.
Drain the pineapple slightly, but keep a bit of juice for extra tenderness.
Toast the nuts and coconut before adding for a deeper flavor.
Make the cake a day ahead—the flavors get even better overnight.
Store covered in the fridge to keep the frosting fresh.

FAQ’s

1. Can I make this cake ahead of time?
Yes, it tastes even better the next day after the flavors meld together.
2. Can I use canned pineapple?
Absolutely! Just drain lightly before adding.
3. Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour substitute.
4. Can I skip the nuts?
Definitely, the cake is just as delicious without them.
5. Can I turn this into cupcakes?
Yes, bake for 18–20 minutes instead of the full time.
6. Can I use coconut in the batter?
Yes, shredded coconut adds even more tropical flavor.
7. How long does the cake last?
About 4–5 days in the fridge if covered well.
8. Can I freeze the cake?
Yes, freeze unfrosted layers for up to 2 months and frost after thawing.
9. Can I use a bundt pan instead?
Yes, just adjust baking time to 45–50 minutes.
10. Does it need to be refrigerated?
Yes, because of the cream cheese frosting.

Conclusion

This Hawaiian Carrot Pineapple Cake is a tropical twist on a classic favorite. With its moist crumb, sweet pineapple, and rich cream cheese frosting, it’s a dessert that always delivers. Whether you’re celebrating a special occasion or just want to brighten up your day, this cake is the perfect way to do it!

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