Hawaiian Pineapple Carrot Cream Cake

A Tropical Twist on a Classic Cake

This Hawaiian Pineapple Carrot Cream Cake is a delightful fusion of warm spices, sweet pineapple, and fresh carrots, all enveloped in a luscious cream cheese frosting. The tropical notes of pineapple add moisture and a slight tang, perfectly complementing the earthy sweetness of carrots. Whether you’re baking for a celebration or simply indulging in a homemade treat, this cake is sure to impress.

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Why You’ll Love This Recipe

• Ultra Moist Texture – The combination of crushed pineapple and grated carrots keeps this cake incredibly soft.
• Tropical Flavor – A hint of coconut and pineapple brings a Hawaiian-inspired flair.
• Rich and Creamy Frosting – A velvety cream cheese frosting balances the spiced cake perfectly.
• Easy to Make – No fancy equipment required—just mix, bake, and frost!

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Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• ½ cup shredded coconut (optional)
• ½ cup chopped pecans or walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream (if needed for consistency)

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Instructions

1. Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using).

2. Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

3. Make the Frosting

In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until creamy. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon of heavy cream to reach the desired consistency.

4. Assemble and Frost

Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides evenly. Garnish with additional chopped nuts or shredded coconut if desired.

5. Serve and Enjoy!

Slice and serve your Hawaiian Pineapple Carrot Cream Cake at room temperature for the best texture and flavor.

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Variations

• Make it a Sheet Cake – Pour the batter into a 9×13-inch pan and bake for about 40 minutes.
• Add Raisins – Mix in ½ cup of golden or regular raisins for extra sweetness.
• Spice it Up – Add a pinch of ground ginger for even more warmth.
• Lighter Frosting – Swap the cream cheese frosting for a dusting of powdered sugar for a simpler finish.

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Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Cooling Time: 30 minutes
• Total Time: ~1 hour 30 minutes

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Storage and Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting.
• Serving: Let chilled cake sit at room temperature for about 30 minutes before serving for the best texture.

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FAQs

Can I use fresh pineapple instead of canned?

Yes! Finely chop fresh pineapple and drain excess juice before adding it to the batter.

Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I use a different frosting?

Absolutely! Buttercream or whipped cream frosting would work well too.

Can I make cupcakes instead of a cake?

Yes, pour the batter into cupcake liners and bake at 350°F for 18–22 minutes.

Do I have to use nuts or coconut?

No, both are optional. The cake will still be delicious without them.

How do I keep my cake from getting too dense?

Avoid overmixing the batter and measure your ingredients accurately.

Can I make this cake ahead of time?

Yes! You can bake the layers a day ahead and frost them before serving.

Why did my cake sink in the middle?

This can happen if the batter was overmixed, the oven temperature was too low, or the cake was underbaked.

What’s the best way to grate carrots for this cake?

Use a box grater or food processor with a fine grating attachment for best results.

Can I use oil substitutes?

Yes, applesauce or Greek yogurt can replace part or all of the oil for a healthier option.

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Conclusion

This Hawaiian Pineapple Carrot Cream Cake is a perfect blend of tropical flavors and classic comfort. With its moist texture, warm spices, and creamy frosting, it’s a guaranteed crowd-pleaser. Whether for birthdays, holidays, or just a special treat, this cake is one you’ll want to bake again and again. Enjoy!

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