Hawaiian Pineapple Carrot Cream Cake – Moist, Flavorful

This Hawaiian Pineapple Carrot Cream Cake is the perfect combination of tropical sweetness and classic comfort! Featuring grated carrots, crushed pineapple, and warm spices, this cake is moist, rich, and bursting with flavor. Topped with a creamy, tangy cream cheese frosting, every bite is pure indulgence!

This cake is easy to make, perfect for any occasion, and pairs wonderfully with coffee or tea. Whether you’re baking it for a family gathering, a holiday celebration, or just because, this pineapple carrot cake is sure to be a hit!

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Ingredients for Hawaiian Pineapple Carrot Cream Cake

the Cake Batter:

• 2 ½ cups (315g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• 1 cup (240ml) vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups (220g) grated carrots
• 1 cup (240g) crushed pineapple, drained
• ½ cup (60g) chopped pecans or walnuts (optional)
• ½ cup (40g) shredded coconut (optional)

the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream or milk

Garnishing (Optional):

• Extra chopped nuts
• Shredded coconut
• Pineapple slices

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or hand whisk
• 9×13-inch baking pan or two 9-inch round cake pans
• Cooling rack
• Rubber spatula

Step-by-Step Instructions

1. Preheat the Oven

• Preheat oven to 350°F (175°C).
• Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.

2. Mix the Dry Ingredients

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. Set aside.

3. Mix the Wet Ingredients

1. In another bowl, beat together granulated sugar, brown sugar, and vegetable oil until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in vanilla extract.

4. Combine the Batter

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Fold in grated carrots, crushed pineapple, nuts, and coconut.

5. Bake the Cake

• Pour the batter into the prepared baking pan(s).
• Bake for 35-40 minutes (for a 9×13-inch cake) or 25-30 minutes (for two round cakes), until a toothpick inserted in the center comes out clean.
• Let cool completely before frosting.

6. Make the Cream Cheese Frosting

1. In a bowl, beat cream cheese and butter until light and creamy.
2. Gradually add powdered sugar, mixing until smooth.
3. Stir in vanilla extract and heavy cream until fluffy.

7. Frost & Serve

• Spread the cream cheese frosting evenly over the cooled cake.
• Garnish with extra nuts, shredded coconut, or pineapple slices.
• Slice and enjoy!

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Expert Tips for the Best Pineapple Carrot Cake

Use fresh grated carrots – They add moisture and better texture than pre-shredded ones.
Drain the pineapple well – Too much liquid can make the cake dense.
Let the cake cool completely before frosting – This prevents the frosting from melting.

Common Mistakes to Avoid

Overmixing the batter – Mix just until combined to keep the cake light.
Skipping the nuts or coconut – These add great texture and flavor!
Using cold cream cheese – Let it soften at room temperature for smooth frosting.

Serving and Presentation Ideas

• Serve with a cup of hot coffee or iced tea.
• Add a sprinkle of cinnamon or a drizzle of honey on top.
• Pair with fresh tropical fruit like mango or kiwi.

How to Store & Reheat Leftovers

Storage:

• Store in an airtight container in the refrigerator for up to 5 days.

Freezing:

• Freeze the unfrosted cake for up to 2 months.
• Thaw overnight before frosting and serving.

Reheating:

• Enjoy at room temperature, or microwave a slice for 10-15 seconds for a warm treat.

Variations and Substitutions

• Make it gluten-free – Use a 1:1 gluten-free flour blend.
• Add raisins or cranberries for extra sweetness.
• Swap the oil for applesauce for a lower-fat version.

What to Serve with Hawaiian Pineapple Carrot Cream Cake

• Whipped cream or vanilla ice cream for extra indulgence.
• A drizzle of caramel sauce for added richness.
• A dusting of cinnamon or nutmeg for a warm touch.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?

Yes! Bake the cake 1-2 days in advance and frost before serving.

Can I use canned pineapple?

Yes! Just make sure to drain it well to avoid excess moisture.

Can I make this as cupcakes?

Absolutely! Bake in a muffin tin at 350°F for 18-22 minutes.

Conclusion

This Hawaiian Pineapple Carrot Cream Cake is a moist, flavorful, and crowd-pleasing dessert that blends sweet tropical pineapple, warm spices, and creamy frosting into one delicious bite!

Try this recipe today and let us know how it turns out! Don’t forget to subscribe for more delicious dessert ideas!

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Calories Per Serving

Approximate Calories: 420 kcal per slice (based on 12 servings).

Preparation Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serves: 12

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