Dreamy Hawaiian Carrot Pineapple Cake Recipe for Sweet Escapes

Baking a delightful hawaiian carrot pineapple cake brings tropical sunshine right into your kitchen.

Sweet chunks of pineapple dance alongside grated carrots, creating a magical dessert experience.

Warm spices like cinnamon and nutmeg whisper nostalgic memories of island celebrations.

Cream cheese frosting adds a luxurious layer of creamy indulgence to every bite.

Nuts provide a satisfying crunch that perfectly complements the cake’s tender crumb.

Moist and rich, this cake promises to become a cherished recipe in your collection.

Each slice tells a story of comfort and culinary adventure.

You’ll want to savor every delectable moment of this tropical treat.

Why Hawaiian Carrot Pineapple Cake Is Loved

• Combines classic carrot cake with tropical pineapple and coconut, creating a unique, exciting taste profile that surprises and delights taste buds.
• Perfect for gatherings, potlucks, and family celebrations, offering a crowd-pleasing option that appeals to both kids and adults with its sweet, moist texture.
• Adaptable recipe allows for optional nuts and easy customization, making it suitable for various dietary preferences and special occasions like birthdays or summer parties.

Hawaiian Carrot Pineapple Cake Ingredients List

• All-Purpose Flour: Essential for the cake’s structure and texture.
• Baking Powder, Baking Soda: Provide necessary leavening for a light, fluffy cake.
• Ground Cinnamon, Ground Nutmeg: Warm spices that add depth and classic cake flavor.
• Salt: Enhances overall taste and balances sweetness.

• Vegetable Oil, Applesauce: Ensure moisture and tenderness in the cake.
• Granulated Sugar, Brown Sugar: Provide sweetness and help with caramelization.
• Eggs: Bind ingredients and add richness to the cake.
• Vanilla Extract: Adds classic flavor and aroma.

• Grated Carrots, Crushed Pineapple: Bring natural sweetness and moisture to the cake.
• Shredded Coconut, Chopped Nuts: Add texture and tropical flavor.

• Cream Cheese, Butter: Create a smooth, creamy base for the frosting.
• Powdered Sugar: Provides sweetness and helps thicken the frosting.
• Milk: Adjusts frosting consistency if needed.

How to Make Hawaiian Carrot Pineapple Cake

Step 1: Warm Up the Oven

Crank the oven to 350°F. Grease a 9×13-inch baking pan or two 8-inch round cake pans by coating with butter and dusting with flour.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Salt

Step 3: Blend Wet Ingredients

• Vegetable oil
• Applesauce
• Granulated sugar
• Brown sugar

Step 4: Incorporate Eggs

Add eggs one at a time, beating thoroughly after each. Mix in vanilla extract.

Step 5: Combine Mixtures

Gradually fold dry ingredients into wet ingredients until just blended.

Step 6: Add Tropical Surprises

• Grated carrots
• Crushed pineapple
• Shredded coconut
• Chopped nuts (optional)

Step 7: Bake to Perfection

Pour batter into prepared pan. Bake 40-45 minutes for rectangular pan or 30-35 minutes for round pans. Check doneness with a toothpick.

Step 8: Cool Down

Let cake rest in pan for 10 minutes, then transfer to wire rack to cool completely.

Step 9: Whip Up Cream Cheese Frosting

Beat cream cheese and butter until creamy. Gradually add powdered sugar. Stir in vanilla. Add milk if needed for spreadable consistency.

Step 10: Frost and Garnish

Spread frosting evenly over cooled cake. Sprinkle with extra coconut or chopped nuts if desired.

Pro Tips for Hawaiian Carrot Pineapple Cake

• Measure Ingredients Precisely: Use exact measurements for flour, sugar, and spices to ensure the cake’s perfect texture and balanced flavor profile.
• Drain Pineapple Thoroughly: Remove excess moisture from crushed pineapple to prevent a soggy cake and maintain the ideal consistency.
• Room Temperature Matters: Allow eggs, cream cheese, and butter to reach room temperature before mixing for smoother, more even blending.
• Watch Baking Time Carefully: Check cake doneness with a toothpick at the earliest recommended time to avoid over-baking and drying out the cake.
• Frost Only Completely Cooled Cake: Wait until the cake is entirely cool before applying cream cheese frosting to prevent melting and sliding.

How to Store Hawaiian Carrot Pineapple Cake Properly

• Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Cover tightly to prevent drying out or absorbing other food odors.
• Wrap the unfrosted cake completely in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Wrap single cake slices in plastic wrap, then place in a freezer-safe container. Freeze for quick single-serving treats lasting up to 2 months.
• Warm refrigerated cake slices for 10-15 seconds in the microwave. For best texture, let frozen slices thaw at room temperature before serving.

What Pairs Nicely with Hawaiian Carrot Pineapple Cake

• Pair this Hawaiian carrot pineapple cake with a classic Mai Tai for a burst of tropical flavors that complement the cake’s sweet and spicy notes.
• Select a crisp Riesling or Gewürztraminer with light sweetness to balance the cake’s rich cream cheese frosting and tropical ingredients.
• Serve alongside a coconut-infused cold brew or a creamy coconut latte to enhance the cake’s tropical and nutty undertones.
• Enjoy a smooth, aged rum on the side to echo the cake’s warm spices and bring out the deeper caramel and coconut flavors.

Hawaiian Carrot Pineapple Cake Versions to Try

• Gluten-Free Paradise: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the cake’s rich tropical flavor.
• Vegan Tropical Delight: Swap eggs with flax eggs, use dairy-free cream cheese alternative, and choose plant-based butter to create a completely animal-product-free cake.
• Reduced Sugar Wellness: Substitute granulated and brown sugar with monk fruit sweetener or stevia, reducing overall calorie content while keeping the cake’s moist texture.
• Nut-Free Island Treat: Eliminate nuts completely and replace with seeds like sunflower or pumpkin seeds for a similar crunch without potential allergen risks.

FAQ Guide to Hawaiian Carrot Pineapple Cake

• Can I make this cake without nuts?

Absolutely! Simply omit the nuts from the recipe. The cake will still be delicious and moist without them.

• Is this cake suitable for people with dairy allergies?

No, the cream cheese frosting contains dairy. You would need to substitute the cream cheese and butter with dairy-free alternatives to make it allergy-friendly.

• How do I know the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy to the touch.

• Can I substitute vegetable oil with another type of oil?

Yes, you can use canola oil or coconut oil as alternatives. These oils have similar properties and won’t significantly change the cake’s texture or taste.

Hawaiian Carrot Pineapple Cake Recipe

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• Total Time: 1 hour
• Yield: 12 1x

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Description

Hawaiian carrot pineapple cake brings tropical paradise right onto dessert plates, blending sweet island flavors with classic comfort. Creamy cream cheese frosting and caramelized nuts complete this irresistible treat that sweeps you into a delicious culinary escape.

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Ingredients

Scale 1x2x3x

Major Ingredients:

• 2 cups (250 g) all-purpose flour
• 3 large eggs
• 2 cups (200 g) grated carrots
• 1 cup (240 g) crushed pineapple, drained
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar, packed

Liquid and Fat Ingredients:

• ½ cup (120 ml) vegetable oil
• ½ cup (120 ml) applesauce
• 1 teaspoon vanilla extract

Spices, Leavening, and Additional Mix-ins:

• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup (50 g) shredded sweetened coconut
• ½ cup (60 g) chopped walnuts or pecans (optional)

Cream Cheese Frosting Ingredients:

• 1 pack (225 g / 8 ounces) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 12 tablespoons milk (optional, for consistency)

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Instructions

1. Prepare the oven environment by warming it to 350F (175C) and preparing a 9×13-inch baking vessel or two 8-inch round cake molds with gentle greasing and flour dusting.
2. Construct the dry mixture by combining flour, rising agents, warming spices, and salt in a medium mixing bowl, then reserve to the side.
3. Create a smooth wet foundation in a large bowl by whisking together vegetable oil, applesauce, and both sugar varieties until thoroughly integrated.
4. Incorporate eggs individually, ensuring complete blending after each addition, then introduce vanilla extract for enhanced flavor complexity.
5. Gradually marry the dry ingredients into the wet mixture, stirring minimally to maintain a delicate texture.
6. Gently fold tropical and earthy elements including grated carrots, crushed pineapple, shredded coconut, and optional nuts into the batter.
7. Distribute the mixture evenly across the prepared baking receptacle.
8. Bake until a test implement emerges clean, approximately 40-45 minutes for rectangular pan or 30-35 minutes for round pans.
9. Allow the cake to rest within its baking vessel for 10 minutes, then transition to a cooling platform.
10. Craft the frosting by whipping cream cheese and butter until silky and cohesive.
11. Incrementally integrate powdered sugar, achieving a smooth, consistent texture.
12. Enhance the frosting with vanilla extract, adjusting consistency with minimal milk if necessary.
13. Lavishly coat the completely cooled cake with the cream cheese frosting.
14. Optionally embellish with additional coconut shreds or chopped nuts for textural intrigue.

Notes

• Adjust the sugar levels for a healthier version by substituting some granulated sugar with natural sweeteners like stevia or monk fruit.
• Ensure carrots are finely grated to distribute evenly throughout the cake, creating a moist and tender texture.
• Make the cake gluten-free by replacing all-purpose flour with a combination of almond flour and gluten-free baking mix.
• Enhance tropical flavors by adding a splash of rum or coconut extract to the batter for a more complex taste profile.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg