Hawaiian Carrot Pineapple Cake has been a cherished memory from my childhood. I vividly recall the aroma of sweet pineapple and warm spices filling my grandmother’s kitchen every time she baked her special cake. This delightful dessert transported me straight to a tropical paradise, even though I was just in our cozy home. My grandmother’s secret Hawaiian carrot pineapple cake recipe was always the star of any family gathering, and I’ve spent years perfecting my own version of this easy ground turkey dinner to capture that same joy. The combination of moist cake, tangy pineapple, and hints of coconut always brings a smile to everyone’s face. Let’s get cooking!

Why You’ll Love This Hawaiian Carrot Pineapple Cake

I know you’re going to adore this Hawaiian Carrot Pineapple Cake for so many reasons. It’s truly a celebration in every bite, bringing together incredible flavors and a delightful texture that makes it stand out.

• The taste is simply divine; a perfect balance of sweet pineapple, earthy carrots, and warm spices that feels like a tropical escape.
• It’s surprisingly quick to prepare, making it a fantastic option for a weeknight treat or a last-minute gathering.
• This is an easy Hawaiian carrot pineapple cake to master, even if you’re new to baking, thanks to straightforward steps.
• While it’s a dessert, the carrots and pineapple add a touch of natural goodness, making it feel a little less indulgent.
• Making this at home is incredibly budget-friendly compared to buying a specialty cake.
• Everyone in the family, from little ones to grandparents, will be asking for seconds of this delicious cake.
• The ingredients are readily available, ensuring you can whip up this easy Hawaiian carrot pineapple cake whenever the craving strikes.

Ingredients for Hawaiian Carrot Pineapple Cake

Gathering the right ingredients is the first step to creating this incredibly moist and flavorful cake. I’ve carefully selected each component to ensure the best texture and taste, just like my grandmother used to make.

• 2 cups all-purpose flour – the base for our delicious cake.
• 2 teaspoons baking soda – helps the cake rise beautifully.
• 1 teaspoon ground cinnamon – adds that warm, inviting spice.
• 1/2 teaspoon salt – balances the sweetness.
• 1 1/2 cups granulated sugar – for foundational sweetness.
• 1/2 cup brown sugar, packed – contributes to moisture and a deeper flavor.
• 1 cup vegetable oil – keeps our cake wonderfully moist.
• 4 large eggs – bind everything together and add richness.
• 2 cups grated carrots (about 4 medium carrots) – the star vegetable, providing natural sweetness and texture.
• 1 (8-ounce) can crushed pineapple, undrained – essential for the tropical flavor and incredible moisture in this Hawaiian Carrot Pineapple Cake.
• 1/2 cup shredded coconut (optional) – for that extra tropical hint, making it a true pineapple coconut carrot cake experience.
• 1/2 cup chopped pecans or walnuts (optional) – adds a delightful crunch and nutty flavor.

How to Make Hawaiian Carrot Pineapple Cake

Making this delightful Hawaiian Carrot Pineapple Cake is a truly rewarding experience, and I’m excited to guide you through each step. Follow these instructions carefully, and you’ll soon have a moist, flavorful cake that tastes like a slice of paradise!

1. Step 1: First things first, preheat your oven to 350°F (175°C). While the oven heats, take a 9×13 inch baking pan and grease it thoroughly, then lightly flour it. This ensures your beautiful cake won’t stick, making for easy removal.
2. Step 2: In a large mixing bowl, whisk together all your dry ingredients: the all-purpose flour, baking soda, ground cinnamon, and salt. I love the smell of the cinnamon as it mixes in; it’s the first hint of the deliciousness to come.
3. Step 3: In a separate, medium-sized bowl, combine the granulated sugar, brown sugar, vegetable oil, and large eggs. Mix these wet ingredients until they are thoroughly combined and the mixture looks smooth and well-integrated.
4. Step 4: Now, gradually add the wet ingredient mixture to your dry ingredients. Mix gently until everything is just combined. Be careful not to overmix here, as overworking the batter can lead to a dense cake. We want light and airy!
5. Step 5: This is where the magic truly happens for our Hawaiian Carrot Pineapple Cake! Fold in the freshly grated carrots, the can of crushed pineapple (undrained, as the juice adds so much moisture), and if you’re using them, the shredded coconut and chopped nuts. I adore the vibrant colors coming together in the bowl. This step is crucial to how to make Hawaiian carrot pineapple cake incredibly moist.
6. Step 6: Pour the luscious batter evenly into your prepared 9×13 inch baking pan. Give the pan a gentle tap on the counter to settle the batter and remove any large air bubbles.
7. Step 7: Bake the cake for 30-35 minutes. You’ll know it’s perfectly done when a wooden skewer or toothpick inserted into the center comes out clean. The aroma filling your kitchen will be absolutely heavenly!
8. Step 8: Once baked, let the Hawaiian Carrot Pineapple Cake cool completely in the pan on a wire rack. This patience is key before you even think about frosting it!
9. Step 9: While the cake cools, prepare your cream cheese frosting. In a medium bowl, beat together 8 ounces of softened cream cheese, 1/2 cup of softened unsalted butter, 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1-2 tablespoons of milk until it’s wonderfully smooth and creamy. This is how to make Hawaiian carrot pineapple cake with that classic, irresistible topping.
10. Step 10: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. You can be as creative as you like with your frosting technique, making it smooth or swirly. Enjoy your homemade tropical treat!

Pro Tips for the Best Hawaiian Carrot Pineapple Cake

I’ve learned a few tricks over the years that truly elevate this Hawaiian Carrot Pineapple Cake from good to absolutely unforgettable. These simple tips will ensure your cake is always perfectly moist, flavorful, and a true crowd-pleaser.

• Always use freshly grated carrots. The pre-shredded bags are drier and won’t give you the same moisture or flavor. Trust me on this one; it makes a huge difference!
• Don’t drain the crushed pineapple! The juice is vital for that incredible moist texture and tropical flavor that defines a great Hawaiian Carrot Pineapple Cake.
• Be gentle when mixing the batter. Overmixing develops the gluten, leading to a tough cake instead of a tender one. Mix just until combined.
• Let the cake cool completely before frosting. This prevents the frosting from melting into a messy puddle and ensures a beautiful presentation.

What’s the secret to perfect moist Hawaiian carrot pineapple cake?

The real secret to a perfectly moist Hawaiian Carrot Pineapple Cake lies in the combination of oil, undrained crushed pineapple, and brown sugar. The oil keeps it tender, while the pineapple’s juice and the hygroscopic nature of brown sugar lock in moisture, preventing any dryness. It’s a triple-threat for ultimate moistness!

Can I make Hawaiian carrot pineapple cake ahead of time?

Absolutely! This cake is fantastic for meal prep. You can bake the cake layers up to 2 days in advance, wrap them tightly, and store them at room temperature. The frosting can also be made a day ahead and refrigerated. Just assemble and frost on the day you plan to serve your Hawaiian Carrot Pineapple Cake.

How do I avoid common mistakes with Hawaiian Carrot Pineapple Cake?

To avoid common pitfalls with your Hawaiian Carrot Pineapple Cake, first, don’t overmix the batter; a light hand keeps it tender. Second, ensure your oven temperature is accurate to prevent uneven baking. Finally, resist the urge to open the oven door too often, which can cause the cake to sink.

Best Ways to Serve Hawaiian Carrot Pineapple Cake

Once your beautiful Hawaiian Carrot Pineapple Cake is baked and frosted, the next delightful step is serving it! I love presenting this cake in ways that truly highlight its tropical flair and make every bite an experience.

For a simple yet elegant presentation, slice generous pieces and serve them as they are. The vibrant color of the carrots and the creamy frosting make it appealing on its own. Alternatively, you can garnish each slice with a sprinkle of toasted coconut flakes or a delicate pineapple wedge for an extra touch of island charm.

If you’re looking to elevate your tropical carrot pineapple cake experience, consider serving it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The cool, creamy accompaniment beautifully complements the cake’s moist texture and warm spices. Another fantastic pairing is a light fruit salad featuring mango, kiwi, and passion fruit, which enhances the cake’s tropical notes and adds a refreshing contrast. This cake is truly versatile and shines in any setting!

Nutrition Facts for Hawaiian Carrot Pineapple Cake

Understanding the nutritional breakdown of your homemade treats is always helpful. Here’s what you can expect per serving of this delicious Hawaiian Carrot Pineapple Cake (the recipe yields 12 servings):

• Calories: 450
• Fat: 20g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 300mg
• Carbohydrates: 60g
• Fiber: 2g
• Sugar: 50g
• Protein: 4g

Please remember that these nutritional values are estimates and may vary based on specific ingredients and brands you choose for your Hawaiian Carrot Pineapple Cake.

How to Store and Reheat Hawaiian Carrot Pineapple Cake

You’ll want to savor every last slice of your delicious homemade Hawaiian carrot pineapple cake, so proper storage is key to keeping it fresh and moist. After baking, always ensure the cake has cooled completely to room temperature before storing it. Frosting a warm cake will lead to a melted, messy situation!

For short-term storage, place your Hawaiian Carrot Pineapple Cake in an airtight container. This will protect it from drying out and absorbing other odors from your refrigerator. It will stay wonderfully fresh in the fridge for up to 3-4 days. If you’ve made a large batch or want to enjoy it later, this cake freezes beautifully.

To freeze, wrap individual slices or the whole cake (if unfrosted) tightly in plastic wrap, then an additional layer of aluminum foil. This prevents freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw frozen cake slices overnight in the refrigerator. For a quick reheat, you can warm a slice in the microwave for 15-30 seconds until just warm, enhancing its delightful flavors and bringing back that freshly baked feel.

Frequently Asked Questions About Hawaiian Carrot Pineapple Cake

What is Hawaiian Carrot Pineapple Cake?

Hawaiian Carrot Pineapple Cake is a delightful dessert that blends the classic sweetness of carrot cake with the tropical flavors of pineapple, and often coconut. It’s known for its incredibly moist texture and vibrant taste, often topped with a rich cream cheese frosting. It’s a truly easy Hawaiian carrot pineapple cake to love!

Can I use fresh pineapple instead of canned?

Yes, you absolutely can use fresh pineapple! If you opt for fresh, make sure to finely dice or crush it and retain all the juices. You’ll need about 1 cup of crushed fresh pineapple, along with its juice, to achieve the same moisture and flavor profile as the canned version for your Hawaiian Carrot Pineapple Cake.

How can I make this Hawaiian Carrot Pineapple Cake gluten-free or vegan?

Making a gluten-free Hawaiian carrot pineapple cake is simple; just substitute the all-purpose flour with a 1:1 gluten-free baking blend. For a vegan version, you’ll need to use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), a plant-based oil, and a vegan cream cheese frosting. These substitutions ensure everyone can enjoy this tropical treat.

Why is it called Hawaiian Carrot Pineapple Cake?

The name Hawaiian Carrot Pineapple Cake comes from its key tropical ingredients—pineapple and often coconut—which are staples in Hawaiian cuisine. While not necessarily an “authentic” Hawaiian dish in the traditional sense, it evokes the islands’ lush flavors and sunny disposition. It’s a popular tropical carrot pineapple cake that many find irresistible.

Variations of Hawaiian Carrot Pineapple Cake You Can Try

While my classic Hawaiian Carrot Pineapple Cake recipe is a beloved favorite, there are many exciting ways to customize it and make it your own. I love experimenting with different flavors and dietary needs, ensuring everyone can enjoy a slice of this tropical delight.

• Gluten-Free Version: For a delicious gluten-free Hawaiian carrot pineapple cake, simply swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend. The other ingredients and steps remain the same, making it an easy adaptation.
• Vegan Twist: To make a vegan Hawaiian Carrot Pineapple Cake, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and ensure your cream cheese frosting uses a plant-based cream cheese and butter alternative. It’s surprisingly rich and flavorful!
• Coconut Lover’s Dream: If you adore coconut, consider adding 1/2 cup of unsweetened shredded coconut to the batter in addition to any coconut you might already include. You can also toast coconut flakes to sprinkle generously over the frosting for an extra textural and flavor boost, creating a truly tropical carrot pineapple cake.
• Spice It Up: For an extra layer of warmth, try adding a pinch of ground ginger or nutmeg along with the cinnamon. These spices complement the pineapple and carrot beautifully, giving your Hawaiian Carrot Pineapple Cake an even more complex flavor profile.

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