Hawaiian Carrot Pineapple Cake

Let me tell you about the first time I made my Hawaiian Carrot Pineapple Cake. It was one of those happy accidents. I had a surplus of carrots from my garden and a lonely can of pineapple in the pantry. What started as a way to use up ingredients turned into my most-requested dessert! This moist, spiced cake with its tropical twist beats regular carrot cake any day in my book.

The magic happens when warm cinnamon and nutmeg meet sweet shredded carrots and juicy pineapple. Each bite tastes like sunshine on a plate. My neighbors still talk about that first batch, though I’ll admit, I nearly forgot the baking soda in my excitement! Now I make it for every potluck because it disappears faster than I can say “aloha.”

What makes this cake special? It’s impossibly tender thanks to the pineapple’s natural juices, and the cream cheese frosting? Absolute perfection. Trust me, once you try this Hawaiian-inspired version, you’ll never go back to plain carrot cake again.

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Why You’ll Love This Hawaiian Carrot Pineapple Cake

This isn’t just any carrot cake, it’s a tropical vacation in dessert form! Here’s why it’s become my go-to cake for every occasion:

• Moist beyond belief: The pineapple keeps every bite juicy (no dry cake here!) while the carrots add natural sweetness.
• Tropical flavor bomb: Warm spices + pineapple = pure happiness. It’s like sunshine and trade winds in every slice.
• Foolproof to make: No fancy techniques, just mix, bake, and frost. Even my 12-year-old niece can make it!
• Crowd-pleaser magic: I’ve never brought leftovers home from a party. Ever.

Seriously, this cake makes people do happy dances. Just warning you, you might start getting “special request” texts!

Ingredients for Hawaiian Carrot Pineapple Cake

Gathering the right ingredients is half the fun, and the secret to this cake’s tropical magic! Here’s what you’ll need (and yes, I’m picky about some of these; trust me, it makes a difference):

• 2 cups all-purpose flour: Spoon it into the measuring cup, don’t scoop, we want light, fluffy measurements
• 1 cup granulated sugar: The perfect amount of sweetness to balance the pineapple
• 1 teaspoon each baking powder & baking soda: Our rising dream team
• ½ teaspoon salt: Just enough to make all the flavors pop
• 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger: My warm spice trio, don’t skip the ginger!
• 1 cup vegetable oil: The key to that melt-in-your-mouth texture
• 4 large eggs: Room temperature (they mix in better, I learned this the hard way)
• 2 cups grated carrots: Pack them gently into the cup measure; freshly grated makes all the difference
• 1 cup crushed pineapple: DRAINED WELL (squeeze it in your hands, extra juice makes soggy cake)
• 1 teaspoon vanilla extract: The flavor booster
• ½ cup chopped walnuts (optional): For that perfect crunch
• 1 batch cream cheese frosting: Homemade or store-bought, no judgment here!

Ingredient Substitutions & Variations

Don’t have every ingredient on hand? No worries, this Hawaiian Carrot Pineapple Cake is super flexible! Here are my favorite swaps and twists that still deliver that tropical magic:

• Nuts: Out of walnuts? Try pecans for buttery crunch or skip nuts entirely for allergy-friendly versions (my sister does this and it’s still delicious).
• Flour: I’ve successfully used 1:1 gluten-free flour blends when baking for friends – just add an extra tablespoon of pineapple juice to keep it moist.
• Oil: Coconut oil adds extra tropical flair (melt it first), or use applesauce for a lighter version (reduce sugar by 2 tablespoons).
• Spice it up: Add ¼ teaspoon cardamom for exotic warmth or a pinch of cloves for depth.

The best part? Every variation still tastes like a tropical getaway!

How to Make Hawaiian Carrot Pineapple Cake

Alright, let’s get baking! This Hawaiian Carrot Pineapple Cake comes together in three simple phases:

Mixing the batter, baking to perfection, and frosting like a pro. I’ll walk you through each step just like I would if we were baking together in my kitchen (with fewer flour spills, hopefully!).

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). Grease your pans or line them with parchment paper – I like to do both for extra insurance against sticking disasters!

Now for the fun part: In a large bowl, whisk together all your dry ingredients – flour, sugar, baking powder, baking soda, salt, and those gorgeous spices. Get them nice and combined so every bite has that warm, tropical flavor.

Here’s where the magic happens: Add the oil and eggs to your dry mix. Stir just until everything comes together – don’t overmix! The batter will be thick and luxurious. Now gently fold in your carrots, pineapple, vanilla, and walnuts if using. I use a rubber spatula and make big, sweeping folds – you want everything evenly distributed without deflating all that air we worked so hard to create.

Baking and Cooling

Divide that beautiful batter evenly between your prepared pans – I like to use a kitchen scale for perfect layers. Pop them in the oven and set your timer for 30 minutes.

Now comes the hardest part – waiting! Resist opening the oven door too early. At about 30 minutes, do the toothpick test – it should come out with just a few moist crumbs. If it’s still wet, give it another 5 minutes and check again.

Once they’re golden and pulling away from the pan edges, take them out and let them cool in the pans for exactly 10 minutes – no more, no less! Then turn them out onto wire racks to cool completely. Trying to frost warm cake? Been there, done that, ended up with cake crumbs in my frosting. Learn from my mistakes!

Frosting the Cake

When your cakes are completely cool (I wait at least an hour), it’s frosting time! Place one layer on your serving plate and dollop about 1/3 of your frosting on top. Spread it evenly with an offset spatula – I like to leave about a 1/2 inch border unfrosted so it doesn’t squish out when I add the top layer.

Carefully place the second layer on top. Now frost the sides first – I hold my spatula at a 45-degree angle and turn the plate as I go. Finish with the top, swirling the frosting decoratively. Pro tip: If crumbs get in your frosting, do a thin “crumb coat” first, chill for 15 minutes, then do your final layer.

Stand back and admire your masterpiece, then dig in! That first bite of spiced cake with creamy frosting? Pure paradise.

Tips for the Best Hawaiian Carrot Pineapple Cake

After making this Hawaiian Carrot Pineapple Cake more times than I can count (and eating even more slices!), I’ve picked up some foolproof tricks to guarantee perfection every time:

• Squeeze that pineapple dry: I press mine through a fine mesh strainer with my hands – you’d be shocked how much extra juice hides in there! Wet pineapple means gummy cake.
• Room temp eggs are non-negotiable: Cold eggs make the oil separate – trust me, I learned this the messy way. Just set them out an hour before baking.
• Grate carrots fresh: Pre-shredded bags are too dry. Medium grater holes give the perfect texture – not too chunky, not too fine.
• Rotate pans halfway: My oven has hot spots, so I swap rack positions at 20 minutes for even baking.

Follow these simple tricks, and you’ll have people begging for your recipe!

Serving and Storing Hawaiian Carrot Pineapple Cake

This Hawaiian Carrot Pineapple Cake is a showstopper no matter how you serve it! I love slicing it up with a hot cup of coffee in the morning; the warm spices just hit different with that first sip. For dessert, pair it with a tropical iced tea or even a scoop of vanilla ice cream for the ultimate treat. Trust me, it’s a combo that’ll make you feel like you’re lounging on a Hawaiian beach.

When it comes to storing, I keep mine in an airtight container at room temperature for up to 3 days. If it’s super humid where you are, pop it in the fridge, but let it come to room temperature before serving. And yes, it freezes beautifully! Just wrap individual slices in plastic wrap and foil; they’re perfect for satisfying those sudden cake cravings.

Nutritional Information For Hawaiian Carrot Pineapple Cake

Here’s the scoop on what’s in each delicious slice (based on 12 servings):

About 450 calories, with 30g of natural sweetness from the carrots and pineapple. Each piece has 5g of protein and 2g of fiber to balance things out.

Remember: These numbers are estimates and will change slightly depending on your exact ingredients and how generous you are with that cream cheese frosting!

Hawaiian Carrot Pineapple Cake FAQs

More Tropical and Layered Cake Recipes to Enjoy

If you love the tropical flavors of Hawaiian Carrot Pineapple Cake, these other layered and fruity cake recipes are perfect for your baking adventures.

• Try the tangy and creamy Lemon Cream Cheese Pound Cake for a bright citrus flavor.
• Savor the rich and indulgent Chocolate Lasagna for layers of chocolate delight.
• Bake the moist and flavorful Key Lime Pound Cake for a fresh tropical twist.
• Enjoy the sweet and chewy Biscoff Cookies Recipe for a cozy cookie treat.

Give these recipes a try and add more delicious tropical flavors and layers to your dessert collection!

Time To Try! Hawaiian Carrot Pineapple Cake

There you have it, my foolproof recipe for the most delicious Hawaiian Carrot Pineapple Cake you’ll ever taste. I can’t wait for you to experience how those tropical flavors and warm spices come together in every bite. Give it a try this weekend, and don’t forget to tag me @charlotterecipes in your baking photos, I love seeing your creations! Now, if you’ll excuse me, I think it’s time to make another batch…

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