There’s something magical about a slice of Hawaiian carrot pineapple cake that takes you on a tropical getaway with every bite. Imagine moist, fluffy layers bursting with the flavors of sweet carrots and juicy pineapple, all topped off with a creamy frosting that practically melts in your mouth. It’s like a mini-vacation for your taste buds, and trust me, once you try it, your dessert game will never be the same.
This delightful cake has been a family favorite at our gatherings, and I can still hear my Auntie Mabel’s laughter as she proclaimed it “the best thing since sliced bread.” With its sunny disposition and irresistible flavor profile, it’s perfect for birthdays, potlucks, or just those days when you need a little pick-me-up.
Why You'll Love This Recipe
- This Hawaiian carrot pineapple cake is incredibly easy to make without sacrificing flavor.
- The vibrant colors and textures create an eye-catching dessert.
- Perfect for celebrations or as a comforting treat on any day.
- Each bite is a burst of tropical sweetness combined with warm spices that will leave you wanting more.
I remember the first time I made this cake; my friends devoured it before I could even take a picture. The compliments were endless, and let’s just say my ego got a nice little boost that day.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: A must-have for structure; sifted for fluffiness so the cake rises beautifully.
Granulated Sugar: Sweetens the mix perfectly; use organic cane sugar for a richer flavor.
Grated Carrots: Freshly grated gives moisture; choose bright orange carrots for optimal sweetness.
Canned Pineapple: Drain well to avoid excess moisture; choose crushed pineapple for easy mixing.
Baking Powder: Ensures your cake rises properly; check expiration date for best results.
Cinnamon and Nutmeg: These spices add warmth; use fresh ground if possible for more flavor.
Vegetable Oil: Keeps the cake moist; can substitute applesauce for a healthier option.
Eggs: Provides richness; room temperature eggs incorporate better into batter.
Vanilla Extract: Enhances sweetness; opt for pure vanilla extract rather than imitation.
Cream Cheese Frosting: Smooth and tangy, it’s the icing on the cake—literally!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Hawaiian Carrot Pineapple Cake
Preheat Your Oven: Set your oven to 350°F (175°C) while you prepare your batter. Grease two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and sugar until evenly combined. This step ensures no lumps sneak into your beautiful cake.
Add Wet Ingredients: Create a well in the center of your dry mix and pour in the oil, eggs, grated carrots, crushed pineapple, and vanilla extract. Stir until just combined—don’t overmix!
Pour Into Pans: Divide the batter between both prepared pans evenly. Tap lightly on the counter to release air bubbles that may have formed during mixing.
Bake to Perfection: Place the pans in the preheated oven and bake for 25-30 minutes or until golden brown. A toothpick inserted should come out clean—no one likes gummy cake!
Cool and Frost: Allow cakes to cool in their pans for about 10 minutes before transferring them to wire racks. Once completely cool, frost with cream cheese frosting generously between layers and on top.
There you have it! You’ve made Hawaiian carrot pineapple cake that rivals any bakery out there. Enjoy each slice with friends or keep it all to yourself (we won’t judge).
Now go ahead and indulge in this tropical treat! Your taste buds will thank you!
You Must Know
- Hawaiian carrot pineapple cake combines tropical flavors with a moist, fluffy texture.
- This cake is perfect for celebrations or a cozy family gathering, and the aroma while baking will remind you of sun-soaked beaches.
- Every bite is a delightful escape to paradise.
Perfecting the Cooking Process
Start by prepping your ingredients: grate carrots, crush pineapple, and mix dry ingredients. Then, combine wet ingredients before folding everything together for an evenly baked cake.
Add Your Touch
Feel free to swap in coconut flakes for extra tropical flair or use crushed macadamia nuts for crunch. The possibilities are endless when customizing this delightful cake.
Storing & Reheating
Store the cake in an airtight container at room temperature for up to three days. To enjoy it warm, microwave slices for 10-15 seconds or pop them in a preheated oven briefly.
Chef's Helpful Tips
- Use fresh pineapple for a burst of flavor that canned won’t match; it really makes a difference.
- Ensure that carrots are finely grated to distribute moisture evenly throughout the batter.
- Don’t skip the resting time after baking; it helps flavors meld beautifully!
There’s nothing quite like the time my neighbor borrowed this recipe for her daughter’s birthday party—everyone raved about it! Watching her guests enjoy each slice was pure joy.
FAQ
What is the best way to prepare carrots for this recipe?
Grate fresh carrots using a box grater or food processor for even distribution in the batter.
Can I make this cake ahead of time?
Absolutely! You can prepare and store it in advance; just keep it covered.
Is there a gluten-free option for Hawaiian carrot pineapple cake?
Yes, swap all-purpose flour with a gluten-free blend to accommodate dietary needs.
Hawaiian Carrot Pineapple Cake
Hawaiian carrot pineapple cake is a tropical delight that transports your taste buds to sunny shores with each bite. This moist and fluffy cake, packed with sweet carrots and juicy pineapple, is topped with a luscious cream cheese frosting that melts in your mouth. Perfect for birthdays, potlucks, or any day you crave a slice of paradise, this cake will elevate your dessert game.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ cups grated carrots (about 3 medium carrots)
- 1 cup crushed canned pineapple (drained)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup vegetable oil (or applesauce)
- 3 large eggs (room temperature)
- 2 tsp pure vanilla extract
- For Frosting: 8 oz cream cheese, softened; 4 cups powdered sugar; ½ cup unsalted butter, softened
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
- In another bowl, mix oil, eggs, grated carrots, crushed pineapple, and vanilla extract.
- Combine wet and dry ingredients until just mixed; do not overmix.
- Pour into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks; frost with cream cheese frosting once cooled.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: For added texture and flavor, consider mixing in shredded coconut or chopped macadamia nuts. Store leftovers in an airtight container at room temperature for up to three days.
