hawaiian carrot pineapple cake

Sweet carrot cake with juicy pineapple and plenty of warm spice brings pure sunshine to your dessert table. With its creamy tangy frosting and cheerful tropical flavor, this cake is perfect for birthdays potlucks or just a pick-me-up treat on a rainy day

I first tried this cake after a trip to Maui and was instantly hooked Now it is a favorite family tradition for special occasions and spring gatherings

Ingredients

• All-purpose flour: helps build structure for a tender but sturdy crumb Look for flour that is fresh with a neutral scent
• Baking powder and baking soda: keep the cake light and give a good rise Double check the dates on your leaveners so the cake is fluffy
• Ground cinnamon: brings warm spice Try to use a good quality ground cinnamon for bold flavor
• Fine salt: balances sweetness and sharpens the cake's flavors
• Granulated sugar: sweetens the base without overpowering the pineapple and carrot
• Eggs: bind everything together and give the right texture Use room temperature eggs for a smooth batter
• Vegetable oil: keeps the crumb soft and moist Choose a neutral oil like sunflower or canola
• Vanilla extract: gives a sweet fragrant background Select pure vanilla for fuller flavor
• Carrots: add moisture color and mild earthy sweetness Peel carrots before grating for the smoothest result
• Crushed pineapple: adds tropical juiciness Use canned pineapple and drain thoroughly so the batter is not wet
• Walnuts: add crunch and earthiness If using pick nuts that are fresh and not bitter
• Cream cheese: brings tang and richness to the frosting Let your cream cheese soften at room temp for a smooth result
• Unsalted butter: in frosting for creamy texture Use good quality butter for best flavor
• Powdered sugar: sweetens and creates a fluffy frosting Sift if lumpy for a velvety topping
• Pineapple chunks and shredded carrots for garnish: make the cake festive Pick fruit that smells sweet and avoid limp carrots

Step-by-Step Instructions

Prepare the Baking Pan:

Grease a 23 by 33 cm pan with butter or oil and dust with flour making sure to coat every corner This helps the cake release cleanly

Mix the Dry Ingredients:

Whisk flour baking powder baking soda cinnamon and salt together in a bowl until fully combined Clumps left in the mix can show up in the cake so mix well

Beat the Wet Ingredients:

In another large bowl beat sugar eggs vegetable oil and vanilla together until the mixture is smooth pale and thick This is the base for a rich moist cake

Combine Wet and Dry:

Add the dry ingredients in batches to the wet and stir gently Until just combined so the cake stays tender

Add Carrots Pineapple and Walnuts:

Fold in grated carrots drained pineapple and walnuts if you like Do this gently to avoid overmixing

Bake to Perfection:

Pour batter into the pan and level out Bake for 35 to 40 minutes at 175 C Until a toothpick poked in comes out clean Let the cake cool completely in the pan

Whip the Frosting:

Beat softened cream cheese and butter together until creamy and pale Add powdered sugar and vanilla then beat until light smooth and fluffy

Frost and Garnish:

Spread frosting over the cooled cake and top with pineapple chunks and shredded carrots Press gently so they stay put and look decorative

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Every time I make this cake I look forward to swirling on the cream cheese frosting My niece loves to help sprinkle on extra pineapple and always sneaks a bite before we serve it

Storage Tips

Store this cake covered in the refrigerator for up to four days The cream cheese frosting needs to stay cool to hold its texture If you want to freeze it only freeze the unfrosted cake layers and add the frosting just before serving

Ingredient Substitutions

If you do not have walnuts you can use pecans or skip the nuts completely Coconut flakes are also a fun tropical twist If you want a lighter cake replace part of the vegetable oil with unsweetened applesauce

Serving Suggestions

Serve slices chilled or at room temperature It pairs wonderfully with coffee or a mango iced tea I love adding extra pineapple chunks on the side for those who want a fruitier bite

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A Taste of Hawaii

This cake takes inspiration from the classic American carrot cake but the pineapple twist is a Hawaiian favorite Adding pineapple was a way for island bakers to use local produce and add even more sweetness and moisture to celebratory cakes

Recipe FAQs

→ What makes this cake moist?

The combination of finely grated carrots and crushed pineapple adds moisture, helping to create a tender, soft crumb that stays fresh.

→ Can I add nuts to this cake?

Yes, chopped walnuts can be folded into the batter for added crunch and a nutty note. You can omit them for a nut-free option if preferred.

→ How do I ensure the frosting is smooth?

Begin by bringing both cream cheese and butter to room temperature before beating. This helps the frosting blend smoothly without lumps.

→ Is fresh pineapple suitable instead of canned?

Fresh pineapple can be used, but ensure it is well drained and finely crushed to avoid excess moisture in the batter.

→ How should I store leftovers?

Store leftover cake in an airtight container in the refrigerator for up to four days. Allow to come to room temperature before serving for best texture.

→ Can I prepare this in advance?

Yes, you can bake the cake base a day ahead and frost it once cooled. The flavors improve after resting overnight.