Hawaiian Carrot Pineapple Cake
Moist, fruity, and tropical — a slice of sunshine in every bite! 🌺🍍🥕
📝 Description:
This Hawaiian-inspired carrot cake brings together the earthy sweetness of grated carrots, the tropical burst of crushed pineapple, and the richness of a luscious cream cheese frosting. Moist, flavorful, and studded with optional walnuts, this cake is a delightful treat for special occasions or whenever you’re craving a tropical escape.
🍰 Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar (confectioners’ sugar)
- 1 tsp vanilla extract
- Optional garnish: pineapple chunks and shredded carrots
👩🍳 Instructions:
1. Prepare the Cake Batter:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat together sugar, eggs, oil, and vanilla until well combined.
- Add the wet ingredients to the dry mixture and stir until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts (if using).
2. Bake:
- Pour batter into the prepared pan(s).
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan on a wire rack.
3. Make the Frosting:
- Beat together cream cheese and butter until smooth and fluffy.
- Gradually add powdered sugar, then vanilla. Beat until creamy.
4. Frost & Garnish:
- Once the cake is fully cooled, spread the frosting evenly on top.
- Garnish with pineapple chunks and shredded carrots if desired.
📝 Notes:
- Make sure to drain the pineapple well to avoid excess moisture in the cake.
- For layer cakes, use parchment paper to line the pans for easy removal.
- Cake can be made a day ahead and frosted before serving.
- Refrigerate the cake if not eating the same day (cream cheese frosting).
💡 Tips:
- Toast the walnuts for added flavor and crunch.
- Add ½ tsp nutmeg or ginger for a spiced-up version.
- To make it dairy-free, use plant-based cream cheese and butter for the frosting.
- Easily turn this into cupcakes — bake at 350°F for 18–22 minutes.
🍽 Servings:
Yields: 12–16 servings (depending on cut size)
🔍 Nutritional Info (Per Serving – approx.):
- Calories: 420
- Carbohydrates: 45g
- Protein: 4g
- Fat: 25g
- Fiber: 1.5g
- Sugars: 32g
- Sodium: 220mg
Note: Based on 16 servings. Optional ingredients will affect nutrition.
🌿 Benefits:
- Carrots offer beta-carotene, great for eye health and skin.
- Pineapple is rich in vitamin C and aids digestion.
- Walnuts add omega-3s and texture.
- Contains less flour and more fruits/veggies than typical cakes.
- Great for kids and picky eaters — they’ll never guess how nourishing it is!
❓ Q&A:
Q: Can I use fresh pineapple instead of canned?
A: Yes, finely chop fresh pineapple and drain well. Avoid overly juicy pieces.
Q: How should I store this cake?
A: Store in the refrigerator for up to 5 days. Bring to room temperature before serving.
Q: Can I freeze it?
A: Yes! Freeze the unfrosted cake for up to 2 months. Wrap tightly. Thaw and frost before serving.
Q: Can I make it gluten-free?
A: Use a 1:1 gluten-free baking blend. Check that baking powder is gluten-free as well.
Q: Can I reduce the sugar?
A: Yes. You can cut the sugar in the cake to 1 cup and still get a delicious result.