Looking for a cake that brings together the warmth of classic carrot cake with a tropical twist? Hawaiian Pineapple Carrot Cream Cake is the perfect fusion of flavors that will whisk you away to a paradise of sweetness. This delicious cake combines the moist richness of carrot cake, the tangy sweetness of pineapple, and the creamy indulgence of cream cheese frosting to create a dessert that’s both comforting and exotic.
The addition of pineapple adds a tropical flair and a boost of natural sweetness, while the carrots provide an earthy richness and tender crumb. Topped with a luscious cream cheese frosting, this cake is both moist and flavorful—a perfect balance of textures and flavors that will leave your guests craving more. Whether it’s for a summer party, a holiday gathering, or just a casual afternoon treat, this cake is sure to become a new favorite.
Why You’ll Love This Recipe
✔️ Tropical Flavor – The pineapple gives the cake a tropical flair, while the carrots maintain the comforting, earthy flavor of the classic carrot cake.
✔️ Moist and Flavorful – Thanks to the pineapple and carrots, this cake is exceptionally moist and tender.
✔️ Cream Cheese Frosting – The tangy cream cheese frosting adds the perfect finishing touch, balancing the sweetness of the cake.
✔️ Easy to Make – Simple ingredients and straightforward instructions make this cake easy to prepare.
✔️ Perfect for Any Occasion – From summer gatherings to holiday celebrations, this cake fits any event perfectly.
Ingredients (Serves 12-14)
For the Cake:
- 240g (2 cups) all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 200g (1 cup) granulated sugar
- 100g (½ cup) brown sugar
- 2 large eggs
- 240ml (1 cup) vegetable oil
- 1 teaspoon vanilla extract
- 240g (1 cup) shredded carrots
- 200g (1 cup) crushed pineapple, drained well
- 50g (½ cup) shredded coconut (optional)
- 100g (1 cup) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 225g (8 oz) cream cheese, softened
- 115g (½ cup) unsalted butter, softened
- 350g (2 ¾ cups) powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Step 1: Preheat the Oven and Prepare the Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Step 2: Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Step 3: Mix the Wet Ingredients
- In a large mixing bowl, beat the granulated sugar and brown sugar with the vegetable oil until smooth and well-combined (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the shredded carrots, crushed pineapple, shredded coconut (if using), and chopped nuts (if using).
Step 5: Bake the Cake
- Divide the batter evenly between the two prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: Make the Cream Cheese Frosting
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy (about 3 minutes).
- Gradually add the powdered sugar, 1 cup at a time, and beat until smooth and fluffy.
- Stir in the vanilla extract and salt. Adjust the frosting’s consistency by adding a little more powdered sugar if it’s too thin or a splash of milk if it’s too thick.
Step 7: Assemble the Cake
- Place one layer of the cooled cake on a serving platter.
- Spread a generous amount of cream cheese frosting over the top of the first layer.
- Place the second cake layer on top and frost the top and sides of the entire cake.
- If desired, garnish the top with toasted coconut, chopped nuts, or a few extra pieces of pineapple for a tropical touch.
Step 8: Chill and Serve
- Refrigerate the cake for at least 30 minutes to allow the frosting to set.
- Slice, serve, and enjoy the tropical flavors of this refreshing cake!
Nutritional Information (Per Serving, Based on 12 Servings)
- Calories: ~360 kcal
- Carbohydrates: 52g
- Protein: 4g
- Fat: 18g
- Sodium: 180mg
- Sugar: 35g
(Nutritional values may vary depending on ingredients used and portion size.)
Tips & Tricks for the Best Hawaiian Pineapple Carrot Cream Cake
✔️ Drain the Pineapple Well – Make sure to drain the pineapple thoroughly to avoid excess moisture that can affect the cake’s texture.
✔️ Use Freshly Shredded Carrots – Freshly shredded carrots provide more moisture and flavor compared to pre-packaged shredded carrots.
✔️ Toast the Coconut – For a deeper flavor, try toasting the shredded coconut before adding it to the batter.
✔️ Make It Ahead – This cake can be made a day ahead to allow the flavors to develop and the frosting to set. Just refrigerate it until ready to serve.
✔️ Customize the Nuts – You can swap out walnuts for pecans or leave them out entirely if you prefer a nut-free version.
✔️ Frosting Consistency – Adjust the consistency of the frosting by adding more powdered sugar if it’s too soft, or a little milk if it’s too thick.
Why This Hawaiian Pineapple Carrot Cream Cake is a Must-Try
🍍 Tropical Twist – The pineapple and coconut infuse this carrot cake with a tropical vibe that makes it perfect for summer or any time you want a refreshing dessert.
🥕 Moist and Delicious – The combination of carrots and pineapple keeps this cake incredibly moist and flavorful, ensuring each bite is packed with goodness.
🎉 Impressive Dessert – With its bright, inviting appearance and sweet flavors, this cake is bound to impress your guests at any occasion.
💚 Customizable – You can easily customize the ingredients to suit your preferences, making it a versatile dessert for any gathering.
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