Hawaiian Carrot Pineapple Cake Recipe

Introduction

Hawaiian Carrot Pineapple Cake is a delightful twist on classic carrot cake, featuring tropical flavors from pineapple and coconut. It’s moist, flavorful, and topped with a creamy, tangy frosting that makes it perfect for any occasion.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking soda
• 0.5 tsp salt
• 2 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 1.5 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups grated carrots (freshly grated)
• 1 cup crushed pineapple (lightly drained)
• 0.75 cup shredded coconut (sweetened or unsweetened)
• 8 oz cream cheese (softened)
• 0.5 cup unsalted butter (softened)
• 3 cups powdered sugar (sifted)
• 1 tsp vanilla extract
• 1 tbsp pineapple juice (optional, for flavor)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
3. Step 3: In another bowl, beat the eggs, vegetable oil, sugar, and vanilla extract until smooth. Stir in the grated carrots, crushed pineapple, and shredded coconut.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
5. Step 5: Pour the batter evenly into the prepared pan. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cake to cool completely in the pan before frosting to prevent the frosting from melting.
7. Step 7: To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and pineapple juice if using, then beat until fluffy.
8. Step 8: Spread the frosting evenly over the cooled cake. Garnish with extra shredded coconut or pineapple pieces if desired, then slice and serve.

Tips & Variations

• For a nuttier texture, add 1 cup of chopped walnuts or macadamia nuts to the batter.
• Use unsweetened coconut to reduce sweetness and balance the flavors.
• If you prefer, swap crushed pineapple with drained pineapple tidbits for chunkier texture.
• Make this cake a day ahead to allow flavors to meld, enhancing the taste.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. This cake also freezes well: wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before frosting (if unfrosted) or enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple juice instead of fresh?

Yes, canned pineapple juice works well if fresh juice isn’t available. Just be sure it’s undiluted for the best flavor boost in the frosting.

Is it okay to substitute vegetable oil with another oil?

Absolutely. You can use canola oil, light olive oil, or melted coconut oil as alternatives. Avoid strong-flavored oils to keep the cake’s delicate balance of tropical taste.

Hawaiian Carrot Pineapple Cake Recipe

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★★★★★

5 from 145 reviews

• Author: Noah
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert combining the natural sweetness of grated carrots, crushed pineapple, and shredded coconut. Topped with a creamy cream cheese frosting infused with vanilla and a hint of pineapple juice, this cake offers a tropical twist on a classic carrot cake. Perfect for gatherings, celebrations, or simply a delightful treat, it delivers a tender crumb with warm spices like cinnamon and nutmeg for a balanced, comforting bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking soda
• 0.5 tsp salt
• 2 tsp ground cinnamon
• 0.5 tsp ground nutmeg

Wet Ingredients

• 1.5 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract

Produce and Mix-ins

• 2 cups grated carrots (freshly grated)
• 1 cup crushed pineapple (lightly drained)
• 0.75 cup shredded coconut (sweetened or unsweetened)

Frosting

• 8 oz cream cheese (softened)
• 0.5 cup unsalted butter (softened)
• 3 cups powdered sugar (sifted)
• 1 tsp vanilla extract
• 1 tbsp pineapple juice (optional, for flavor)

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Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg ensuring an even distribution of the leavening agents and spices.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then add the vegetable oil, granulated sugar, and vanilla extract. Mix until the sugar begins to dissolve and the mixture is smooth.
4. Add Produce and Mix-ins: Stir in the freshly grated carrots, lightly drained crushed pineapple, and shredded coconut into the wet mixture, blending everything uniformly.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, folding gently until just combined to maintain a tender cake crumb. Avoid overmixing.
6. Bake the Cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan before frosting to prevent the frosting from melting.
8. Prepare the Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add sifted powdered sugar, vanilla extract, and optional pineapple juice, beating until the frosting is fluffy and spreadable.
9. Frost and Garnish: Spread the cream cheese frosting evenly over the cooled cake. Optionally garnish with additional shredded coconut or pineapple pieces for extra texture and flavor.

Notes

• Use freshly grated carrots for the best texture and moisture.
• Lightly draining the crushed pineapple prevents the cake batter from becoming too wet.
• If you prefer less sweetness, use unsweetened shredded coconut and adjust sugar levels accordingly.
• Allow the cake to cool completely before frosting to avoid a runny topping.
• Storing the cake covered in the refrigerator ensures freshness for up to 3-4 days.
• Bring the cake to room temperature before serving for the best flavor and texture.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Keywords: Hawaiian carrot cake, pineapple cake, cream cheese frosting, tropical carrot cake, moist carrot cake, shredded coconut cake