Name: Hawaiian Carrot Pineapple Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 cup vegetable oil; 4 large eggs; 2 cups freshly grated carrots; 1 can (8 oz) crushed pineapple, drained; 1 tsp vanilla extract; 2 tsp ground cinnamon; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup chopped walnuts or pecans (optional); 1/2 cup shredded coconut (optional); 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 tsp vanilla extract; 1–2 tbsp pineapple juice (optional, for extra flavor)

Introduction to Hawaiian Carrot Pineapple Cake

As a busy mom, I know how precious time is. That’s why I’m excited to share my Hawaiian Carrot Pineapple Cake with you! It’s a treat that feels like a tropical getaway with every bite. Imagine the sweet, moist layers of carrot and pineapple, topped with creamy frosting. It’s ideal for any celebration or just to brighten up a day. This cake will impress your loved ones and make your kitchen smell amazing!

Why You’ll Love This Hawaiian Carrot Pineapple Cake

This Hawaiian Carrot Pineapple Cake is a true gem in the world of desserts. It’s incredibly easy to make, even on the busiest of days. The combination of sweet carrots and juicy pineapple creates a flavor explosion that dances on your taste buds. Plus, the creamy frosting adds a luscious touch that makes every slice irresistible. Whether you’re baking for a special occasion or just because, this cake is sure to bring smiles all around!

Ingredients for Hawaiian Carrot Pineapple Cake

Gathering the right ingredients is the first step to creating this delightful Hawaiian Carrot Pineapple Cake. Here’s what you’ll need:

All-purpose flour: This is the backbone of your cake, providing structure and texture.
Granulated sugar: Sweetness is key! It balances the flavors and keeps the cake moist.
Vegetable oil: This adds moisture and richness, making the cake tender.
Large eggs: Eggs help bind the ingredients together and add fluffiness.
Freshly grated carrots: They bring natural sweetness and a lovely texture to the cake.
Crushed pineapple: This adds a tropical twist and keeps the cake moist. Make sure to drain it well!
Vanilla extract: A splash of vanilla enhances the overall flavor, making it more aromatic.
Ground cinnamon: This spice adds warmth and depth, complementing the sweetness of the cake.
Baking soda and baking powder: These leavening agents help the cake rise, giving it a light texture.
Salt: Just a pinch enhances all the flavors and balances the sweetness.
Chopped walnuts or pecans (optional): These add a delightful crunch and nutty flavor, but feel free to skip if you prefer a nut-free cake.
Shredded coconut (optional): For an extra tropical flair, coconut adds sweetness and texture.
Cream cheese: The star of the frosting! It provides a rich, creamy base that pairs perfectly with the cake.
Unsalted butter: This adds richness to the frosting, making it smooth and spreadable.
Powdered sugar: Essential for sweetness and creating that fluffy frosting texture.
Pineapple juice (optional): A splash can enhance the frosting’s flavor, making it even more delicious.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make Hawaiian Carrot Pineapple Cake

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This step is crucial for a perfectly baked cake. While the oven warms up, grab a 9×13-inch baking pan and grease it well. You can use butter or cooking spray. This will ensure your cake slides out easily once it’s baked. Trust me, no one wants a cake that sticks!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking soda, baking powder, and salt. Make sure everything is well combined. This step is important because it helps distribute the leavening agents evenly throughout the batter. A good mix now means a fluffy cake later!

Step 3: Combine Wet Ingredients

In another bowl, beat the large eggs with the vegetable oil and vanilla extract until they’re well blended. Then, stir in the freshly grated carrots and the drained crushed pineapple. The mixture should look vibrant and inviting. This is where the magic begins, as the flavors start to meld together beautifully!

Step 4: Combine Mixtures

Now, it’s time to bring the dry and wet ingredients together. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. If you’re adding chopped nuts or shredded coconut, fold them in at this stage. They’ll add a delightful crunch and extra flavor!

Step 5: Bake the Cake

Pour the batter into your prepared baking pan, spreading it evenly. Pop it into the preheated oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will be heavenly, and your family will be eagerly waiting!

Step 6: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This helps it set. After that, carefully transfer it to a cooling rack to cool completely. Patience is key here; frosting a warm cake can lead to a melty mess!

Step 7: Make the Cream Cheese Frosting

While the cake cools, let’s whip up that luscious cream cheese frosting. In a medium bowl, beat the softened cream cheese and unsalted butter until smooth. Gradually add the powdered sugar, mixing until creamy. Stir in the vanilla extract and, if you like, a splash of pineapple juice for an extra tropical kick. This frosting is the cherry on top!

Step 8: Frost and Serve

Once your cake is completely cool, it’s time to frost it. Spread the cream cheese frosting evenly over the top of the cake. You can get creative with the frosting technique—smooth it out or create swirls. Slice the cake into squares and serve. Don’t forget to store any leftovers in an airtight container in the fridge. Enjoy every bite of this Hawaiian Carrot Pineapple Cake!

Tips for Success

Make sure your cream cheese is at room temperature for easy mixing.
Don’t skip draining the crushed pineapple; excess moisture can affect the cake’s texture.
For a more intense flavor, add a bit more cinnamon or vanilla extract.
Use a toothpick to check for doneness; it should come out clean.
Let the cake cool completely before frosting to avoid melting.

Equipment Needed

Mixing bowls: Use any size you have; just ensure they’re large enough for mixing.
Whisk: A hand whisk works great, but an electric mixer can save time.
Baking pan: A 9×13-inch pan is ideal, but you can use two round pans if preferred.
Cooling rack: If you don’t have one, a plate will do for cooling the cake.
Spatula: A rubber spatula is perfect for mixing and frosting.

Variations of Hawaiian Carrot Pineapple Cake

Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends.
Vegan: Replace eggs with flaxseed meal mixed with water and use a plant-based butter for the frosting.
Spiced Up: Add a pinch of nutmeg or ginger for an extra layer of warmth and flavor.
Fruit-Forward: Mix in additional fruits like diced mango or banana for a tropical twist.
Lower Sugar: Use a sugar substitute or reduce the sugar amount for a lighter version without sacrificing taste.

Serving Suggestions for Hawaiian Carrot Pineapple Cake

Pair with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
Serve alongside fresh fruit salad to enhance the tropical vibe.
For drinks, consider a refreshing iced tea or a tropical smoothie.
Garnish with toasted coconut flakes for an extra touch of flair.
Present on a colorful platter to brighten up your dessert table.

FAQs about Hawaiian Carrot Pineapple Cake

Can I make Hawaiian Carrot Pineapple Cake ahead of time?

Absolutely! This cake can be made a day in advance. Just store it in the refrigerator after frosting. The flavors will meld beautifully overnight, making it even more delicious!

What can I substitute for eggs in this recipe?

If you’re looking for an egg substitute, try using flaxseed meal mixed with water. For each egg, combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens.

How do I store leftovers of Hawaiian Carrot Pineapple Cake?

Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Just be sure to let it come to room temperature before serving for the best flavor!

Can I freeze this cake?

Yes, you can freeze Hawaiian Carrot Pineapple Cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight before serving.

What can I add to enhance the flavor of the frosting?

For an extra burst of flavor, consider adding a splash of pineapple juice or a bit of coconut extract to the cream cheese frosting. It’ll elevate the tropical taste and make it even more delightful!

Final Thoughts

Baking this Hawaiian Carrot Pineapple Cake is more than just a recipe; it’s an experience filled with joy and warmth. Each slice brings a taste of the tropics, making it a delightful treat for any occasion. I love how the flavors meld together, creating a moist and flavorful cake that everyone adores. Whether you’re celebrating a special moment or simply indulging in a sweet escape, this cake is sure to bring smiles. So, gather your loved ones, share a slice, and create beautiful memories together. Trust me, this cake will become a cherished favorite in your home!