Carrot cake has long been a favorite for its moist texture and spiced flavor, but adding a tropical twist can elevate it into something truly special. This Hawaiian Pineapple Carrot Cream Cake brings a sunny island vibe to the traditional recipe, combining the earthiness of fresh carrots with the sweet, tangy kick of pineapple.
With optional coconut flakes and a smooth cream cheese frosting, this dessert offers a delicious blend of comfort and adventure. Whether you’re celebrating a birthday, bringing a treat to a summer cookout, or just baking something special at home, this cake is a fantastic choice.
What Makes This Cake Unique?
This isn’t just a carrot cake with fruit added in. It’s inspired by the flavors of the tropics—fresh pineapple, aromatic spices, and the optional crunch of chopped nuts or coconut. The pineapple not only boosts the flavor but also helps keep the cake exceptionally moist.
The result? A dessert that feels rich and indulgent but still light enough to enjoy during the warmer months.
Ingredients
For the Cake:
- 2 cups freshly grated carrots for optimal texture
- 1 cup crushed pineapple (well-drained)
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded sweetened coconut (optional)
For the Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons pineapple juice or milk (to thin frosting, as needed)
Step-by-Step Instructions
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Prepare an 8-inch round or square baking pan by greasing and flouring it, or line it with parchment paper to ensure easy removal.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir in the coconut and chopped nuts if you’re using them.
Step 3: Blend the Wet Ingredients
In a separate large bowl, whisk the eggs with both sugars until the mixture looks creamy and slightly foamy. Add the oil and vanilla extract, then stir in the pineapple and grated carrots.
Step 4: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet ingredients gradually, stirring just until combined. Be careful not to overmix—this helps keep the cake tender.
Step 5: Bake the Cake
Pour the batter evenly into the prepared pan. Bake for 35 to 45 minutes, adjusting for your oven’s heat. The cake is ready when a toothpick inserted in the center comes out clean. Allow it to cool fully before frosting.
Step 6: Make the Cream Cheese Frosting
Using a hand mixer or stand mixer, beat the cream cheese and butter together until smooth. Slowly add the powdered sugar, mixing until fully blended. Add vanilla extract, then adjust the consistency by mixing in a tablespoon of pineapple juice or milk at a time until the frosting is spreadable.
Step 7: Frost the Cake
After the cake has cooled, evenly spread the cream cheese frosting over the top. For added flair, garnish with extra shredded coconut, crushed nuts, or a few pineapple chunks if you like.
Expert Tips for Success
- Use fresh carrots: Pre-grated carrots often tend to be dry and coarse. Freshly grated carrots mix more smoothly into the batter for better texture.
- Don’t skip the pineapple: This ingredient adds both moisture and natural sweetness. Make sure to drain it well so the batter isn’t too wet.
- Refrigeration helps: This cake tastes even better after a night in the fridge. The flavors meld together beautifully.
- Go for layers: Double the recipe to make a layered cake. Spread extra frosting between each layer for an impressive presentation.
How to Store Your Cake
- Unfrosted Cake: Can be wrapped and stored at room temperature for up to 2 days.
- Frosted Cake: Store covered in the refrigerator for up to 5 days.
- Freezing: Unfrosted cake layers can be frozen for up to 2 months. Wrap them securely in plastic wrap followed by aluminum foil to maintain freshness.
A Perfect Blend of Classic and Exotic
This Hawaiian Pineapple Carrot Cream Cake brings a refreshing spin to a beloved dessert. With its combination of natural sweetness, spices, and creamy frosting, it’s a treat that feels both familiar and exciting. It’s the ideal dessert to share with family and friends—whether on a summer afternoon or any time you need a little taste of the tropics.
Give it a try, and let each bite take you somewhere sunny.