This delightful Hawaiian Pineapple Carrot Cream Cake is a tropical twist on the classic carrot cake. Packed with the natural sweetness of pineapple and carrots, it’s moist, flavorful, and topped with a creamy frosting that complements the cake’s unique texture. This dessert is perfect for any occasion and brings a refreshing tropical flair to the table!
Why You’ll Love This Recipe
- The combination of pineapple and carrot creates a moist, flavorful cake with a naturally sweet flavor.
- A smooth cream cheese frosting pairs perfectly with the rich cake layers.
- It’s versatile—you can enjoy it as a simple family dessert or dress it up for special events.
- The cake’s tropical touch from the pineapple sets it apart from traditional carrot cakes.
- Simple ingredients come together to make an impressive dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Carrots
- Pineapple (crushed, with juice)
- All-purpose flour
- Sugar
- Eggs
- Baking powder
- Baking soda
- Ground cinnamon
- Vegetable oil
- Vanilla extract
- Cream cheese
- Powdered sugar
Directions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour your baking pans. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and cinnamon. Add the vegetable oil, eggs, and vanilla extract, mixing until well combined. Stir in the grated carrots and crushed pineapple with juice.
- Bake the Cake: Pour the batter into the prepared baking pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool completely before frosting.
- Make the Cream Cheese Frosting: While the cake cools, beat the cream cheese and powdered sugar together until smooth and creamy. You can add a little vanilla extract for extra flavor.
- Assemble and Frost the Cake: Once the cake layers are fully cooled, spread the cream cheese frosting between the layers and over the top and sides of the cake.
- Chill and Serve: Allow the cake to chill for about 1 hour before serving to let the frosting set.
Servings and Timing
- Servings: This cake serves approximately 10-12 people, depending on portion sizes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: About 1 hour (plus chilling time for the frosting)
Variations
- Add Nuts: You can add chopped walnuts or pecans to the batter for a crunchy texture.
- Raisins or Coconut: Mix in raisins or shredded coconut to enhance the tropical flavor.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Different Frosting: Instead of cream cheese frosting, try a buttercream or whipped cream frosting for a lighter touch.
Storage/Reheating
- Refrigerator: Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- Freezer: If you want to store it for longer, wrap individual slices in plastic wrap, then place them in a freezer-safe bag. The cake can be frozen for up to 3 months. Defrost in the refrigerator before serving.
- Reheating: If you prefer to serve the cake warm, let it sit at room temperature for about 30 minutes before serving or microwave individual slices for a few seconds.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake up to two days in advance and store it in the refrigerator. Just make sure to cover it properly to keep it fresh.
2. Do I need to drain the pineapple?
No, you should include the pineapple juice in the batter as it helps keep the cake moist.
3. Can I use canned pineapple?
Yes, canned crushed pineapple works perfectly for this recipe.
4. Can I substitute the vegetable oil with another oil?
Yes, you can use melted coconut oil or even olive oil for a slightly different flavor.
5. How do I prevent the cake from being too dense?
Make sure not to overmix the batter and measure the flour accurately to prevent the cake from becoming too dense.
6. Can I use pre-shredded carrots?
It’s better to shred fresh carrots as pre-shredded ones tend to be drier.
7. Can I add spices like nutmeg or ginger?
Yes, adding a pinch of nutmeg or ginger can complement the cinnamon in the cake.
8. Can I use this recipe to make cupcakes?
Absolutely! Simply divide the batter into cupcake liners and bake for 18-20 minutes.
9. How do I ensure my cream cheese frosting isn’t too runny?
Make sure your cream cheese is at room temperature before mixing, and gradually add the powdered sugar.
10. Can I make this cake without frosting?
Yes, this cake is delicious on its own if you prefer it without frosting.
Conclusion
This Hawaiian Pineapple Carrot Cream Cake is a tropical twist on the beloved carrot cake. Its combination of pineapple, carrots, and a smooth cream cheese frosting makes it moist and flavorful, while the tropical notes add a unique twist. Whether you’re serving it at a special occasion or just craving a sweet treat, this cake is sure to impress!
Print
Hawaiian Pineapple Carrot Cream Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, American
- Diet: Vegetarian
Description
This Hawaiian-inspired pineapple carrot cream cake is moist, flavorful, and packed with tropical goodness! Grated carrots and crushed pineapple give the cake a tender, melt-in-your-mouth texture, while the cream cheese frosting adds the perfect tangy balance. A great dessert for family gatherings, potlucks, or anytime you want a sweet tropical treat!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice (optional, for extra flavor)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan. - Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. - Prepare the Wet Ingredients:
In another bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth. - Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix. - Add the Carrots and Pineapple:
Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts if using. - Bake the Cake:
Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting. - Make the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy. For extra pineapple flavor, mix in the optional pineapple juice. - Frost the Cake:
Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. If using two layers, frost between the layers and over the top and sides.
Notes
- You can substitute applesauce for part of the oil to make the cake a bit lighter.
- For extra texture, add some raisins along with the nuts.
- The shredded coconut is optional but adds a nice tropical touch.
- Store leftovers in the refrigerator for up to 5 days.
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