Transport your taste buds to the islands with this Hawaiian Carrot Pineapple Cake! This moist, irresistibly rich cake combines the earthy sweetness of carrots with the tropical zing of crushed pineapple, all topped with a creamy, dreamy cream cheese frosting. Perfect for potlucks, family gatherings, or a sunny dessert escape, this cake is sunshine on a plate. At TastyRecipeHub.com, we’re all about bold, comforting flavors, and this recipe is a star in our eBook, 60 Mouthwatering American Dishes Made Simple. Let’s bake this tropical masterpiece!
Why You’ll Love This Recipe
This Hawaiian Carrot Pineapple Cake is a must-bake for dessert lovers, offering:
- Tropical Vibes: Pineapple and carrots create a moist, flavorful cake with island flair.
- Creamy Frosting: Tangy cream cheese frosting complements the sweet cake perfectly.
- Easy to Make: Simple ingredients and straightforward steps for all skill levels.
- Versatile: Ideal for holidays, birthdays, or casual treats.
- Shareable: Perfect for X posts with #TastyRecipeHub to showcase your baking skills.
This cake is a vibrant addition to your recipe collection, just like the indulgent dishes in our eBook, available for just $2.99 on Gumroad.
Ingredients
This recipe serves 12-16 and is baked in a 9×13-inch pan. Here’s what you’ll need:
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, room temperature
- 1 cup vegetable oil (canola or neutral oil)
- 2 tsp vanilla extract
- 2 cups grated carrots (about 3-4 medium carrots)
- 1 cup crushed pineapple, drained (from a 20 oz can)
- ½ cup chopped walnuts (optional, for crunch)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened (1 package, full-fat recommended)
- ½ cup unsalted butter, softened (1 stick)
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
For Garnish:
- Pineapple chunks (fresh or canned, drained)
- Shredded carrots
- Chopped walnuts or toasted coconut (optional, for extra flair)
Equipment Needed
- 9×13-inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (hand or stand) or whisk
- Spatula
- Grater (for carrots)
- Measuring cups and spoons
- Sifter (for powdered sugar)
- Cooling rack
- Knife or offset spatula (for frosting)
Instructions
Follow these steps to create a moist, tropical cake that’s sure to impress.
Step 1: Preheat and Prep
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, and ½ tsp salt. Set aside.
Step 3: Make the Cake Batter
- In a large mixing bowl, beat 1½ cups granulated sugar, 3 large eggs, 1 cup vegetable oil, and 2 tsp vanilla extract with an electric mixer or whisk until smooth and well combined, about 2 minutes.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until just combined. Avoid overmixing to keep the cake tender.
- Fold in 2 cups grated carrots, 1 cup drained crushed pineapple, and ½ cup chopped walnuts (if using) with a spatula until evenly distributed.
Step 4: Bake the Cake
- Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even layer.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, or leave in the pan for easy frosting and serving.
Step 5: Make the Cream Cheese Frosting
- In a large mixing bowl, beat 8 oz softened cream cheese and ½ cup softened unsalted butter with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
- Gradually add 2 cups sifted powdered sugar and 1 tsp vanilla extract, beating on low then medium speed until light and fluffy, about 1-2 minutes.
Step 6: Frost and Garnish
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using a knife or offset spatula. Create swirls for a decorative touch if desired.
- Garnish with pineapple chunks, shredded carrots, and optional chopped walnuts or toasted coconut for a tropical flourish.
- Slice into 12-16 pieces (4×3 or 4×4 grid) and serve.
Serving Suggestions
- Dessert: Pair with coffee, tea, or a tropical drink like pineapple juice for a sunny treat.
- Brunch: Serve alongside fruit salad or yogurt for a sweet breakfast option.
- Holiday Table: Perfect for Easter, Thanksgiving, or summer gatherings.
- Party Bites: Cut into smaller squares for bite-sized portions at events.
Love This Recipe? Get More in Our eBook!
If this Hawaiian Carrot Pineapple Cake has you craving more vibrant American desserts, check out 60 Mouthwatering American Dishes Made Simple. This eBook is packed with 60 recipes, like Cinnamon Roll French Toast Bites, Grandma’s Famous Sweet Potato Butter Cake, and Buffalo Chicken Lasagna with a Ranch Twist, all designed for busy cooks who love bold flavors. For just $2.99, download it instantly on Gumroad and elevate your dessert game with more crowd-pleasers!
Customization Options
- Nuts: Swap walnuts for pecans, macadamia nuts, or omit for a nut-free version.
- Gluten-Free: Use gluten-free all-purpose flour for the cake.
- Dairy-Free: Replace cream cheese and butter with plant-based alternatives; use coconut milk in place of frosting ingredients if needed.
- Spice Twist: Add ½ tsp ground ginger or nutmeg for extra warmth.
- Add-Ins: Fold in ½ cup shredded coconut or raisins with the carrots and pineapple.
Storage and Make-Ahead Tips
- Fridge: Store frosted cake in an airtight container or covered in the pan for up to 5 days. Add fresh garnishes just before serving.
- Freezer: Freeze unfrosted cake, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the fridge before frosting.
- Make-Ahead: Bake the cake 1-2 days in advance and store covered at room temperature. Frost and garnish the day of serving.
Nutritional Information (Per Piece, Approximate)
- Calories: 350-400 kcal
- Protein: 4g
- Carbohydrates: 45g
- Fat: 20g
- Sugar: 32g
- Sodium: 250mg
Why This Recipe Shines
This Hawaiian Carrot Pineapple Cake brings tropical flair to a classic dessert with its moist texture and creamy frosting. It’s perfect for sharing at gatherings or on social media, much like the vibrant recipes in 60 Mouthwatering American Dishes Made Simple. Want more? Grab the eBook for just $2.99 on Gumroad!
Tips for Success
- Drain Pineapple Well: Press out excess liquid to prevent a soggy cake.
- Room Temperature Ingredients: Use softened cream cheese, butter, and room-temperature eggs for smooth batter and frosting.
- Grate Carrots Finely: Finer shreds blend better into the cake for a tender texture.
- Cool Completely: Frost only when the cake is fully cooled to avoid melting frosting.
Join the Tasty Recipe Hub Community
Share your Hawaiian Carrot Pineapple Cake on X with #TastyRecipeHub for a chance to be featured! For more vibrant American recipes, download 60 Mouthwatering American Dishes Made Simple for just $2.99 on Gumroad and follow us on Pinterest or our Facebook Broadcast Channel for daily inspiration.
Enjoy your tropical, moist cake!
