hawaiian pineapple carrot cake recipe

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

The Best hawaiian pineapple carrot cake recipe

I have been making this Hawaiian pineapple carrot cake for years, and it is always a hit with my family. The combination of sweet pineapple and earthy carrots creates a moist, tender cake that feels like a tropical vacation in every bite. My kids love it because it is not too heavy, and I love it because it uses simple, wholesome ingredients that I usually have on hand.

This recipe is perfect for birthday parties, potlucks, or just a weekend treat with coffee. The key to this cake is using crushed pineapple with its juice, which keeps the cake incredibly moist without needing a lot of oil. The carrots add natural sweetness and a boost of vitamin A, making this a slightly healthier dessert option.

I also add a touch of cinnamon and nutmeg for warmth, which pairs beautifully with the pineapple. The cream cheese frosting on top is the perfect tangy finish, but you can also serve it plain if you prefer. One thing I love about this recipe is how forgiving it is.

You can use fresh or canned pineapple, and you can adjust the amount of sugar based on your taste. I often make it for my daughter’s school bake sales, and it always sells out fast. The cake stays moist for days, so you can make it ahead of time without worrying about it drying out.

It is one of those recipes that just works every single time. If you are looking for a dessert that feels special but is easy to put together, this Hawaiian pineapple carrot cake is the answer. It brings a little sunshine to any table, and the flavors are balanced enough to please both kids and adults.

I hope your family enjoys it as much as mine does.

Hawaiian Pineapple Carrot Cake

Hawaiian Pineapple Carrot Cake

4.6 from 1641 votes

A moist and flavorful cake combining sweet crushed pineapple and fresh carrots, topped with a creamy cream cheese frosting. This tropical twist on classic carrot cake is perfect for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup crushed pineapple with juice
1 1/2 cups grated carrots (about 3 medium carrots)
1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350 degrees Fahrenheit.
2Grease a 9×13 inch baking pan with butter or nonstick spray, then set it aside.
3In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
4Make a well in the center of the dry ingredients.
5In a separate bowl, beat the eggs lightly, then stir in the vegetable oil and vanilla extract.
6Add the crushed pineapple with its juice and mix until smooth.
7Pour the wet ingredients into the well of the dry ingredients and stir until just combined.
8Fold in the grated carrots and walnuts if using, being careful not to overmix.
9Pour the batter into the prepared pan and spread it evenly.
10Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
11Let the cake cool in the pan on a wire rack for about 15 minutes, then turn it out onto the rack to cool completely.
12This step is important so the frosting does not melt.
13While the cake cools, make the frosting.
14Beat the cream cheese and butter together with an electric mixer until smooth and creamy.
15Gradually add the powdered sugar and vanilla, beating until fluffy.
16Once the cake is completely cool, spread the frosting evenly over the top.
17You can garnish with extra walnuts or a sprinkle of cinnamon if desired.
18Slice and serve.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Grater
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 36g🥩Protein: 5g

📝Notes

For a lighter version, you can reduce the sugar to 1 cup and use low-fat cream cheese. The cake keeps well in the refrigerator for up to 5 days.

Watch Video Of How Hawaiian Pineapple Carrot Cake Works

This Hawaiian pineapple carrot cake is a wonderful dessert that brings together the sweetness of pineapple and the earthiness of carrots in a moist, tender crumb. I love how easy it is to make, and it always gets compliments at family gatherings.

The cream cheese frosting adds just the right amount of tang, making every bite balanced and satisfying. To store leftovers, keep the cake covered in the refrigerator for up to five days.

You can reheat individual slices in the microwave for about 15 seconds to soften the cake, but it is also delicious cold. For serving, I like to add a dollop of whipped cream or a sprinkle of toasted coconut on top.

This cake is perfect for Easter, birthdays, or any time you want a taste of the tropics. I hope you give it a try and enjoy it as much as my family does.

❓ Frequently Asked Questions About Hawaiian Pineapple Carrot Cake

1. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just crush it finely and measure 1 cup including the juice. If the fresh pineapple is not very juicy, add a tablespoon of water or pineapple juice to keep the cake moist.

2. How do I store this cake?

Store the cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting needs to stay chilled. Let it sit at room temperature for 15 minutes before serving for the best texture.

3. Can I make this cake without nuts?

Absolutely. The walnuts are optional, and you can leave them out or substitute with raisins or shredded coconut. The cake will still be moist and delicious without them.

4. Why did my cake turn out dense?

Overmixing the batter can make the cake dense. Stir just until the flour is incorporated. Also, make sure your baking soda is fresh, as old leavening agents can affect the rise.

5. Can I use a different frosting?

Yes, you can use a simple buttercream or a dusting of powdered sugar instead. A cream cheese glaze also works well. The cake is versatile and pairs with many toppings.

Similar Posts