Hawaiian Carrot Pineapple Cake

Introduction

There’s something truly special about a homemade Carrot Pineapple Cake with Cream Cheese Frosting. This cake is a delightful fusion of warm spices, shredded carrots, and juicy pineapple, creating a moist and flavorful dessert. Whether you’re baking for a birthday, holiday, or just a sweet craving, this cake is bound to impress. The rich cream cheese frosting complements the sweetness of the cake, making it an irresistible treat for any occasion.

If you’re a fan of classic carrot cake but want a fruity twist, this recipe is perfect for you! The pineapple enhances the cake’s moisture while adding a subtle tropical note that pairs beautifully with the warm spices. Plus, with the option to add crunchy pecans or walnuts, every bite is an explosion of textures and flavors.

In this guide, we’ll walk you through every step of making this perfectly spiced, ultra-moist carrot cake with expert tips for success.

Why You’ll Love This Recipe

• Super Moist & Flavorful – The combination of shredded carrots, pineapple, and spices makes this cake incredibly soft and delicious.

• Perfectly Balanced Sweetness – The natural sweetness of the carrots and pineapple means you don’t need to overload it with sugar.

• Easy to Make – No fancy techniques required—just mix, bake, and enjoy!

• Cream Cheese Frosting Perfection – The tangy, smooth frosting perfectly complements the sweetness of the cake.

• Great for Any Occasion – Whether it’s a celebration or just a cozy weekend treat, this cake is a crowd-pleaser.

Ingredients You’ll Need

For the Cake:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground ginger

• 3 large eggs, room temperature

• 1 cup granulated sugar

• ½ cup packed brown sugar

• ¾ cup vegetable oil (or melted coconut oil for extra tropical flavor)

• 1 tsp vanilla extract

• 1 ½ cups finely shredded carrots (about 2–3 medium carrots)

• 1 cup crushed pineapple, drained (reserve the juice for another use)

• ½ cup chopped pecans or walnuts (optional, for added crunch)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3–4 cups powdered sugar, sifted

• 1 tsp vanilla extract

• Pinch of salt

Necessary Tools

• Two 8-inch round cake pans

• Mixing bowls

• Whisk & spatula

• Electric mixer (for frosting)

• Cooling rack

• Measuring cups & spoons

Ingredient Swaps and Additions

• Oil Alternative: Swap vegetable oil with melted coconut oil for a tropical touch.

• Nut-Free Version: Skip the nuts if you prefer a smooth texture.

• Extra Spice: Add a pinch of cloves or cardamom for a more spiced flavor.

• Coconut Lovers: Mix in ½ cup shredded coconut for extra texture and taste.

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans, or line them with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:
✅ Flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Set aside.

Step 3: Make the Cake Batter

1. In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth.

2. Add the vegetable oil and vanilla extract, mixing until well combined.

3. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. (Don’t overmix!)

4. Fold in the shredded carrots, crushed pineapple, and nuts (if using).

Step 4: Bake

1. Divide the batter evenly between the prepared pans.

2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 5: Make the Frosting

1. Beat the softened cream cheese and butter together until smooth.

2. Gradually add the powdered sugar, one cup at a time, beating until fluffy.

3. Stir in the vanilla extract and salt.

Step 6: Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread a generous layer of frosting on top.

3. Add the second cake layer and frost the top and sides.

4. Optional: Garnish with toasted coconut, chopped nuts, or a sprinkle of cinnamon.

Pro Tips for Success

• Drain the Pineapple Well – Too much liquid can make the cake dense.

• Use Fresh Carrots – Pre-shredded carrots tend to be dry and won’t blend well.

• Room Temperature Ingredients – Ensure eggs, butter, and cream cheese are at room temperature for best results.

• Let the Cake Cool Completely – Frosting a warm cake will cause it to melt.

Serving Suggestions

• Serve with a hot cup of coffee or chai latte.

• Add a scoop of vanilla ice cream for extra indulgence.

• Pair with fresh fruit like strawberries or raspberries.

Storing and Reheating

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.

• Freezing: Freeze the cake (unfrosted) for up to 3 months. Wrap layers individually in plastic wrap.

• Reheating: Let the cake sit at room temperature for 30 minutes before serving.

Nutritional Information (Per Slice)

• Calories: 420

• Carbs: 58g

• Protein: 5g

• Fat: 18g

• Sugar: 38g

• Fiber: 2g

FAQs

1. Can I make this cake gluten-free?
Yes! Substitute all-purpose flour with a gluten-free 1:1 flour blend.

2. How do I prevent my cake from sinking?
Make sure to measure ingredients accurately and avoid overmixing.

3. Can I make cupcakes with this recipe?
Yes! Bake at 350°F (175°C) for 18–22 minutes.

4. What other frostings work well?
You can use a whipped cream frosting or coconut buttercream.

5. Can I use canned carrots instead of fresh?
No, fresh shredded carrots provide the best texture and moisture.

Conclusion

This Carrot Pineapple Cake with Cream Cheese Frosting is a perfect balance of warm spices, fruity sweetness, and creamy indulgence. Whether you’re making it for a celebration or just because, this cake is guaranteed to impress. Happy baking!