Hawaiian Carrot Pineapple Cake: Moist, Easy Treat

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Hawaiian Carrot Pineapple Cake has been my go-to dessert for years, a little slice of tropical sunshine that always brightens my day. I remember the first time I tried making it from my aunt’s worn recipe card; the aroma of warm spices and sweet pineapple filling my kitchen felt like a vacation. This cake is incredibly moist, thanks to the grated carrots and crushed pineapple, and the fluffy cream cheese frosting is simply divine. It’s the perfect easy homemade cake for birthdays, holidays, or just because. Let’s get baking!

Why You’ll Love This Hawaiian Carrot Pineapple Cake

This easy Hawaiian Carrot Pineapple Cake is a guaranteed crowd-pleaser, and here’s why:

Incredible Taste: It boasts a perfect balance of sweet pineapple, warm spices, and tender cake, creating a truly tropical delight.
Super Easy Prep: With a prep time of just 20 minutes, this recipe is perfect for busy weeknights or last-minute dessert needs.
Moist and Tender Texture: The combination of carrots, pineapple, and oil yields a wonderfully moist cake that stays fresh for days.
Budget-Friendly: Most ingredients are pantry staples, making this a delicious and affordable dessert option.
Family Favorite: Kids and adults alike adore its sweet, comforting flavors, making it ideal for family gatherings.
Versatile Dessert: Enjoy it as a simple treat or dress it up for special occasions.
A Healthier Indulgence: Packed with carrots and fruit, it feels like a slightly healthier way to satisfy your sweet craving.

Ingredients for Hawaiian Carrot Pineapple Cake

Gather these simple ingredients for a truly tropical dessert experience. This easy homemade cake recipe calls for common pantry staples, making it accessible for any baker. For more baking inspiration, check out our recipes section.

2 cups all-purpose flour – the base for our cake structure
1 1/2 teaspoons baking soda – our leavening agent for a good rise
1/2 teaspoon salt – balances the sweetness
1 1/2 teaspoons cinnamon – adds warmth and spice
1/2 teaspoon nutmeg – complements the cinnamon beautifully
1/4 teaspoon ginger – a subtle peppery note
1 cup vegetable oil – key for that signature moist texture
1 cup sugar – for sweetness
1/2 cup brown sugar – adds a lovely caramel undertone
4 eggs – room temperature eggs incorporate better
2 teaspoons vanilla extract – enhances all the other flavors
2 cups fresh grated carrots – these are essential for moisture and flavor
1 1/2 cups crushed pineapple, well-drained – crucial for that tropical punch and moisture; make sure it’s squeezed very dry!
1/2 cup chopped walnuts or pecans (optional) – for a delightful crunch
1/2 cup shredded coconut (optional) – boosts the tropical theme
For the Frosting:
8 oz cream cheese, softened – the base for our tangy frosting
1/2 cup butter, softened – adds richness to the frosting
3 cups powdered sugar – for sweetness and smooth texture
2 tablespoons pineapple juice – thins the frosting and adds flavor

How to Make Hawaiian Carrot Pineapple Cake

Whipping up this delightful Hawaiian Carrot Pineapple Cake is a breeze, and the process is just as enjoyable as the final result. You’ll love the rich aroma that fills your kitchen as it bakes!

Step 1: Begin by preheating your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them thoroughly and then flouring them to prevent sticking.
Step 2: In a medium bowl, whisk together the 2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger. This dry mix sets the stage for a perfectly spiced cake.
Step 3: In a larger bowl, combine the 1 cup vegetable oil, 1 cup sugar, 1/2 cup brown sugar, 4 eggs (at room temperature, if possible), and 2 teaspoons vanilla extract. Mix these wet ingredients until they are smooth and well-combined.
Step 4: Gradually add the dry ingredients from Step 2 into the wet ingredients in the large bowl. Mix gently until everything is just combined. Be careful not to over-mix; a few streaks of flour are okay.
Step 5: Now for the stars of our easy homemade cake: stir in the 2 cups grated carrots, 1 1/2 cups crushed pineapple (well-drained), and your optional additions like 1/2 cup chopped walnuts or pecans or 1/2 cup shredded coconut. The batter will be thick.
Step 6: Divide the batter evenly between your two prepared cake pans, smoothing the tops with a spatula.
Step 7: Bake for 30-35 minutes. You’ll know it’s ready when a toothpick inserted into the center of the cake comes out clean, and the kitchen is filled with that wonderful tropical aroma.
Step 8: Let the cakes cool in their pans for about 10 minutes. Then, carefully invert them onto a wire rack to cool completely. Patience here is key for perfect frosting.

Step 9: While the cakes cool, prepare the frosting. Beat the 8 oz softened cream cheese and 1/2 cup softened butter in a bowl until they are light and creamy.
Step 10: Gradually add the 3 cups powdered sugar and 2 tablespoons pineapple juice, beating until the frosting is smooth and perfectly spreadable.
Step 11: Once the cakes are completely cool, place one layer on your serving plate. Spread a generous amount of the creamy frosting over the top.
Step 12: Top with the second cake layer and frost the top and sides of the entire cake. You can add extra shredded carrot, pineapple bits, or coconut for decoration if you like.

Pro Tips for the Best Hawaiian Carrot Pineapple Cake

I’ve learned a few tricks over the years to make this tropical cake absolutely perfect every time. Follow these tips for a truly exceptional dessert! For more baking tips, visit our about me page.

Always use freshly grated carrots for the best flavor and moisture. Pre-shredded carrots can be a bit dry.
Ensure your crushed pineapple is *very* well-drained. I like to press it in a fine-mesh sieve with a spoon to get out as much liquid as possible.
Don’t overmix the batter after adding the flour. Mix only until the dry ingredients are just incorporated to keep the cake tender.
Let the cake layers cool completely before frosting. This is crucial to prevent a melty, messy frosting situation.

What’s the secret to a moist Hawaiian Carrot Pineapple Cake?

The secret lies in the oil and the fruit! The vegetable oil keeps the cake wonderfully moist and tender, while the grated carrots and well-drained crushed pineapple add both flavor and extra moisture. This combination is key to that signature tropical cake texture. Learn more about the science behind baking at King Arthur Baking.

Can I make Hawaiian Carrot Pineapple Cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them, unfrosted, at room temperature wrapped tightly in plastic wrap. Frost the cake just before serving for the freshest taste, or up to a few hours ahead. For more information on storing baked goods, check out this guide on Food Network.

How do I avoid common mistakes with Hawaiian Carrot Pineapple Cake?

The most common pitfall is a soggy cake due to un-drained pineapple. Also, overmixing the batter can lead to a tough texture. Finally, frosting a warm cake will cause the cream cheese frosting to melt. If you need assistance, feel free to contact us.

Best Ways to Serve Hawaiian Carrot Pineapple Cake

This delightful Hawaiian Carrot Pineapple Cake is so versatile, it’s perfect for any occasion. For a truly tropical experience, I love serving it slightly chilled after a big meal. It’s fantastic on its own, but imagine it alongside a scoop of creamy vanilla bean ice cream or a dollop of whipped coconut cream – pure bliss! If you’re serving it as part of a larger dessert spread, consider pairing it with lighter, fruit-based options to complement its richness. This easy homemade cake truly shines when shared. You can find more serving suggestions on our sample page.

Nutrition Facts for Hawaiian Carrot Pineapple Cake

Here’s a look at the estimated nutritional breakdown per slice of this delicious Hawaiian Carrot Pineapple Cake. This moist cake is a delightful treat, and knowing the approximate values can help you fit it into your meal plan.

Serving Size: 1 slice
Calories: 350 kcal
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Sugar: 25g
Protein: 4g
Sodium: 200mg
Cholesterol: 85mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used.

How to Store and Reheat Hawaiian Carrot Pineapple Cake

Proper storage ensures this delicious Hawaiian Carrot Pineapple Cake stays fresh and moist for days. Once your cake has completely cooled – and this is super important, I can’t stress it enough! – wrap it tightly in plastic wrap. For short-term storage, keep it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, transfer it to the refrigerator. A well-wrapped cake can last in the fridge for about 3-4 days. For longer-term storage, you can freeze this easy homemade cake. Wrap it very well in plastic wrap, then in aluminum foil, and it should keep in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight. If you want a warm slice, you can gently reheat individual portions in the microwave for about 10-15 seconds. For more details, please review our privacy policy.

Frequently Asked Questions About Hawaiian Carrot Pineapple Cake

Can I use a different type of oil for this Hawaiian Carrot Pineapple Cake?

Yes, you can! While vegetable oil is my preference for its neutral flavor and moisture-locking properties in this easy homemade cake, canola oil or even melted coconut oil (which will add a subtle coconut flavor) are good substitutes. Just ensure you use the same amount.

What can I use if I don’t have crushed pineapple for my Hawaiian Carrot Pineapple Cake?

If you can’t find crushed pineapple, don’t worry! You can use an equal amount of finely diced fresh pineapple or even canned pineapple chunks that you chop yourself. The most important thing is to drain it extremely well to avoid making your cake soggy. This tropical cake recipe relies on that moisture balance.

How can I make my Hawaiian Carrot Pineapple Cake extra moist?

The oil, carrots, and well-drained pineapple are already your best friends for moisture in this recipe. For an extra boost, ensure your ingredients are at room temperature, especially the eggs, as this helps them emulsify better with the oil. Also, resist the urge to overbake; the cake should be just set when a toothpick comes out clean.

Can I make cupcakes from this Hawaiian Carrot Pineapple Cake recipe?

Absolutely! This batter works wonderfully for cupcakes. Line a muffin tin with liners and fill each about two-thirds full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted comes out clean. They make adorable mini tropical treats! You can learn more about baking terms on our typography page.

Variations of Hawaiian Carrot Pineapple Cake You Can Try

This classic Hawaiian Carrot Pineapple Cake is so adaptable! If you’re looking to switch things up or cater to different dietary needs, here are a few ideas to create a unique tropical cake experience.

Gluten-Free Version: Swap the all-purpose flour for a good quality gluten-free baking blend. You might need to add an extra tablespoon of liquid, like pineapple juice, to ensure the cake stays moist and tender.
Bundt Cake Delight: This batter bakes beautifully in a bundt pan! Grease and flour your bundt pan very well, then bake at 325°F (160°C) for 45-55 minutes, or until a tester comes out clean. A simple glaze or dusting of powdered sugar works wonderfully here.
Spiced Upside-Down Cake: For a fun twist, try making a spiced pineapple upside-down cake. Arrange drained pineapple rings and maraschino cherries in the bottom of your greased pan, sprinkle with brown sugar and cinnamon, then pour the cake batter over. Bake as directed.
Vegan Adaptation: To make this a vegan tropical cake, replace the eggs with flax eggs (4 tablespoons ground flaxseed mixed with 1/2 cup water, let sit for 5 minutes) and use a dairy-free cream cheese and butter substitute for the frosting.