hawaiian carrot pineapple cake recipe

Written ByJenny Smyth Posted on
hawaiian carrot pineapple cake recipe
Jump to Recipe Jump to Video Print Recipe

The Best hawaiian carrot pineapple cake recipe

I’m so excited to share with you my favorite Hawaiian carrot pineapple cake recipe! This moist and flavorful cake is a staple in our household, and I’m sure it will become a favorite in yours too. I first discovered this recipe on a trip to Hawaii, where it was served at a local café.

The combination of shredded carrots, crushed pineapple, and spices is absolute perfection. The best part? It’s incredibly easy to make, requiring only a few ingredients and minimal prep time.

My kids love helping me mix the batter, and the aroma that fills our kitchen is always a treat for the whole family. We’ve taken this cake to countless gatherings, potlucks, and even as a special treat for birthdays. It’s perfect for any occasion, whether you’re looking for a sweet dessert or a comforting snack.

And let’s not forget the health benefits – with carrots providing essential vitamins and minerals, and pineapple offering anti-inflammatory properties, this cake is not only delicious but also nutritious too! The key to making this cake truly special lies in using high-quality ingredients, especially the carrots and pineapple. Make sure to grate your carrots finely and crush your pineapple thoroughly to get the right texture.

Don’t overmix the batter, or you’ll end up with a dense cake instead of a light and fluffy one.

Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake

4.7 from 984 votes

This moist and tropical carrot cake combines sweet pineapple and shredded carrots for a delightful dessert. Topped with a creamy cream cheese frosting, it brings a taste of the islands to your table.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely shredded carrots
1 cup crushed pineapple, drained
1/2 cup sweetened shredded coconut

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk, if needed for consistency

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease a 9×13 inch baking pan with butter or nonstick spray.
3In a medium bowl, whisk together flour, baking soda, cinnamon, and salt until combined.
4In a large bowl, beat sugar, eggs, oil, and vanilla extract with an electric mixer on medium speed until light and fluffy, about 2 minutes.
5Fold in shredded carrots, drained pineapple, and coconut until evenly distributed.
6Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain.
7Pour batter into the prepared pan and spread evenly.
8Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
9Let the cake cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely, about 1 hour.
10Meanwhile, make the frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar and vanilla, beating until fluffy.
11Add milk if needed to reach spreading consistency.
12Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
13Refrigerate for at least 30 minutes before slicing to allow the frosting to set.
14Serve chilled or at room temperature.

🔧Equipment

9×13 inch baking pan
Electric mixer
Mixing bowls
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 65mg🧂Sodium: 380mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For extra tropical flavor, add 1/2 cup chopped macadamia nuts to the batter. Store leftover cake covered in the refrigerator for up to 5 days.

Watch Video Of How Hawaiian Carrot Pineapple Cake Works

This Hawaiian carrot pineapple cake recipe has been a staple in our household for years now – we just can’t get enough of its sweet, tangy flavor! Whether you’re planning a family gathering or just want something comforting after dinner, this moist and flavorful cake is sure to hit the spot every time.

Plus, with its numerous health benefits from carrots and pineapple alike – you can feel good about serving it up at any occasion! So go ahead – give this recipe a try today!

❓ Frequently Asked Questions About Hawaiian Carrot Pineapple Cake

Q: What type of carrots should I use for this recipe?

A: For the best results, use fresh carrots that are firm and have no signs of wilting or sprouting. Avoid using baby carrots or pre-shredded carrots from a bag – they won’t provide the same texture as freshly grated carrots.

Q: Can I substitute other types of fruit for the pineapple?

A: While you can experiment with other fruits like apples or berries, keep in mind that they’ll change the flavor profile of the cake significantly. Pineapple’s sweetness and juiciness are what make this recipe so unique – try it with another fruit at your own risk!

Q: How long does this cake take to bake?

A: This cake typically bakes within 45-50 minutes at 350°F (175°C), but be sure to check on it after 30 minutes to ensure it doesn’t overcook. Keep an eye on it until it’s golden brown on top and springs back when touched.

Q: Can I store this cake at room temperature?

A: While it’s tempting to leave it out on the counter all day long, we recommend storing it in an airtight container in the fridge for up to 5 days or freezing it for longer-term storage.

Q: How do I reheat this cake if I want it warm for serving?

A: To reheat your cake without drying out its texture, wrap it tightly in plastic wrap or aluminum foil before baking at 300°F (150°C) for about 20-25 minutes – check on it every few minutes until warm throughout.

Q: Can I make individual-sized portions of this cake?

A: Yes! Simply divide the batter evenly among muffin tins or ramekins – just keep an eye on them while baking as their baking time may vary slightly depending on size.

Similar Posts