This Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, combining the natural sweetness of fresh pineapple and shredded carrots with warm spices like cinnamon and nutmeg. Moist, flavorful, and topped with a luscious cream cheese frosting, this cake is perfect for birthdays, potlucks, or any occasion that calls for a show-stopping dessert. With its vibrant flavors and creamy topping, it’s sure to become a family favorite. Let’s bake up this tropical treat!
Why You’ll Love This Recipe
- Tropical Flair: The addition of juicy pineapple adds brightness and moisture to the cake.
- Moist and Flavorful: Shredded carrots and crushed pineapple create a soft, tender crumb.
- Spiced Perfection: Warm spices like cinnamon and nutmeg complement the sweetness of the fruit.
- Versatile: Serve as a cake, cupcakes, or even a loaf for a simpler presentation.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 3 large eggs
- 1 cup vegetable oil (or melted coconut oil)
- 2 tsp pure vanilla extract
- 2 cups grated carrots (about 3–4 medium carrots)
- 1 cup crushed pineapple, drained (reserve juice for optional use in frosting)
- 1/2 cup chopped walnuts or pecans (optional, for added crunch)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp pure vanilla extract
- 1–2 tbsp reserved pineapple juice (optional, for a tropical tang)
Optional Garnishes:
- Toasted coconut flakes
- Extra chopped nuts
- Pineapple slices or wedges
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
2. Mix the Wet Ingredients
- In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat with a hand mixer or whisk until smooth and well combined.
- Stir in the grated carrots and drained crushed pineapple until evenly distributed.
3. Combine Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped nuts (if using) for added texture.
4. Bake the Cake
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
5. Make the Cream Cheese Frosting
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating on low speed to avoid a sugar cloud. Increase the speed and mix until light and fluffy.
- Stir in the vanilla extract and 1–2 tablespoons of reserved pineapple juice (optional) for a hint of tropical flavor.
6. Assemble and Decorate
- Place one cake layer on a serving plate and spread a generous layer of frosting on top.
- Add the second cake layer and frost the top and sides of the cake with the remaining frosting.
- Garnish with toasted coconut flakes, extra chopped nuts, or pineapple slices for a beautiful finish.
Serving Suggestions
- Pair with Coffee or Tea: Serve slices of this cake alongside a hot beverage for a cozy dessert experience.
- Make It Mini: Use a muffin tin to bake cupcakes for individual servings.
- Add a Twist: Incorporate dried pineapple bits or shredded coconut into the batter for extra tropical flavor.
Pro Tips for Success
- Use Fresh Zucchini: Fresh zucchini holds its texture better than frozen, which can release excess moisture and make the dish soggy.
- Toast the Nuts: Toasting walnuts or pecans before adding them enhances their flavor and crunch.
- Freeze for Later: Wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
- Adjust Sweetness: Taste the frosting before adding all the powdered sugar, and adjust based on your preference.
Final Thoughts
This Hawaiian Carrot Pineapple Cake is a delightful fusion of tropical sweetness and classic spiced comfort. With its moist crumb, vibrant flavors, and creamy frosting, it’s a dessert that’s as beautiful as it is delicious. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is sure to impress.
So grab your ingredients, mix up this tropical batter, and bake your way to cake perfection. One bite of this moist, spiced, pineapple-packed delight, and you’ll understand why it’s a must-make for any gathering—or just because!
