Hawaiian Pineapple Carrot Cream Cake

Isabella

🌟Life, Love, and Gastronomy 🍷

A tropical twist on the classic carrot cake, this Hawaiian Pineapple Carrot Cream Cake combines the sweetness of juicy pineapple, the earthiness of grated carrots, and the creaminess of a rich frosting. It’s the perfect dessert for any gathering, celebration, or simply when you want to indulge in something extraordinary.

Why You’ll Love This Recipe

Tropical flavors: The pineapple and coconut bring a refreshing island vibe to a timeless favorite.

Moist and tender: The carrots and pineapple add natural moisture, ensuring a soft, fluffy cake.

Easy to make: With simple ingredients and straightforward steps, it’s beginner-friendly yet impressive.

Customizable: Add or skip nuts, adjust the spices, or enhance the frosting with pineapple juice for a flavor boost.

Perfect for any occasion: Whether it’s a birthday, holiday, or casual dinner, this cake always feels special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon baking powder

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups finely grated carrots

1 cup crushed pineapple, drained

1/2 cup unsweetened shredded coconut

1/2 cup chopped walnuts or pecans (optional)

For the Frosting:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1–2 tablespoons pineapple juice (optional, for added flavor)

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or a 9×13-inch pan.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, mix the vegetable oil, eggs, and vanilla extract. Slowly combine the wet ingredients with the dry ingredients, stirring until just combined.

Gently fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using).

Pour the batter evenly into the prepared pans. Bake for 25–30 minutes (round pans) or 35–40 minutes (9×13 pan), until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the frosting, beat the cream cheese and butter together in a bowl until smooth. Gradually add powdered sugar, mixing thoroughly after each addition. Stir in vanilla extract and pineapple juice (if desired).

Spread the frosting over the cooled cake, and garnish with additional coconut or nuts if you like.

Servings and Timing

Servings: 12 servings

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Calories: Approximately 385 kcal per serving

Variations

Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Nut-free: Skip the walnuts or pecans to make the recipe nut-free.

Spicier: Add a pinch of ginger or allspice for an extra kick.

Vegan option: Replace eggs with flax eggs, use dairy-free cream cheese, and swap butter for coconut oil or vegan butter.

Sheet cake or cupcakes: Bake the batter in a 9×13-inch pan or divide it into cupcake tins. Adjust baking time as needed.

Storage/Reheating

Storage: Keep the cake covered in an airtight container in the refrigerator for up to 5 days.

Freezing: Wrap unfrosted cake layers tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator before frosting.

Reheating: While this cake is best enjoyed cold, if you’d like it warm, let it sit at room temperature for 20 minutes or microwave individual slices for 10–15 seconds.

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FAQs

How do I ensure my cake stays moist?

The pineapple and carrots naturally add moisture, but be careful not to overbake the cake. Checking with a toothpick ensures it’s cooked but not dried out.

Can I make this cake ahead of time?

Yes! Bake the cake layers up to 2 days in advance, store them tightly wrapped, and frost just before serving.

What can I use instead of pineapple?

If pineapple isn’t your favorite, try substituting with unsweetened applesauce for a similar texture and mild sweetness.

Can I double the frosting recipe?

Absolutely! If you prefer a thick layer of frosting or want to decorate with extra swirls, doubling the frosting works perfectly.

What’s the best way to shred carrots for this cake?

I like using the small holes of a box grater to achieve fine shreds. This ensures they incorporate smoothly into the batter without being too chunky.

Conclusion

This Hawaiian Pineapple Carrot Cream Cake combines tropical flavors with a classic dessert, resulting in a truly irresistible treat. Whether you’re serving it at a party or enjoying it as a simple indulgence, it’s a guaranteed crowd-pleaser. Try this recipe today and experience the perfect harmony of pineapple, carrot, and cream cheese frosting.


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Hawaiian Pineapple Carrot Cream Cake


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  • Author: Isabella
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Hawaiian Pineapple Carrot Cream Cake blends the tropical sweetness of pineapple and coconut with the earthy richness of carrots, all topped with a luscious cream cheese frosting. Perfect for celebrations or casual indulgence!


Ingredients

For the Cake:

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups finely grated carrots

1 cup crushed pineapple, drained

1/2 cup unsweetened shredded coconut

1/2 cup chopped walnuts or pecans (optional)

For the Frosting:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

12 tablespoons pineapple juice (optional)


Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or a 9×13-inch pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, combine vegetable oil, eggs, and vanilla extract. Slowly add wet ingredients to dry, stirring until just combined.
  4. Gently fold in grated carrots, crushed pineapple, shredded coconut, and nuts (if using).
  5. Pour the batter evenly into prepared pans. Bake for 25–30 minutes (round pans) or 35–40 minutes (9×13 pan), until a toothpick inserted into the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing thoroughly after each addition. Stir in vanilla and pineapple juice (if using).
  8. Frost the cooled cake and garnish with extra coconut or nuts, if desired.

Notes

To enhance the flavor, toast the coconut before adding it to the batter or as a garnish.

For a more pronounced tropical taste, add 1/2 teaspoon of coconut extract to the batter or frosting.

Adjust the frosting consistency by adding pineapple juice (for a thinner texture) or powdered sugar (for thicker frosting).

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian-inspired, Tropical

Nutrition

  • Serving Size: 12 servings
  • Calories: 385 kcal

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