Imagine biting into a cake that’s moist, sweet, and packed with tropical vibes—without needing a plane ticket to Hawaii. That’s the Hawaiian Carrot Pineapple Cake. It’s like carrot cake’s cooler cousin who vacations in flip-flops and knows how to party.
Why settle for basic when you can have a dessert that’s both familiar and exciting? This cake is a crowd-pleaser, a conversation starter, and a guaranteed way to make your taste buds dance. Ready to bake something unforgettable?
Let’s go.
What Makes This Recipe So Good
This isn’t just another carrot cake. The pineapple adds a juicy, tangy sweetness that cuts through the richness, while the shredded carrots keep it moist for days. The coconut (optional but highly recommended) gives it a tropical twist, and the cream cheese frosting?
Absolute perfection. It’s a dessert that feels indulgent but sneaks in a veggie—so technically, it’s health food. Right?
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 2 cups shredded carrots
- 1 cup crushed pineapple (drained)
- ½ cup shredded coconut (optional)
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Pro tip: Lining it with parchment paper makes cleanup a breeze.
- Whisk the dry ingredients—flour, baking powder, baking soda, cinnamon, and salt—in a bowl. Set aside.
- Beat the eggs, granulated sugar, brown sugar, and oil in a large bowl until smooth. Stir in the vanilla.
- Fold in the shredded carrots, crushed pineapple, and coconut (if using).
Mix until just combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool the cake completely before frosting. Impatience here leads to melted frosting disasters. Don’t say we didn’t warn you.
- Make the frosting by beating the cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla, then spread it over the cooled cake.
Storage Instructions
Store this cake in the fridge for up to 5 days—if it lasts that long. Cover it tightly to prevent it from drying out. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months.
Thaw in the fridge overnight before serving.
Benefits of This Recipe
Besides being downright delicious, this cake has some sneaky perks. Carrots add fiber and vitamins, pineapple brings a dose of vitamin C, and the optional coconut adds healthy fats. Plus, it’s a one-bowl wonder (mostly), so cleanup is minimal.
And let’s be real—anything that makes eating veggies feel like cheating is a win.
Common Mistakes to Avoid
- Overmixing the batter: This leads to a dense cake. Mix until just combined.
- Not draining the pineapple: Excess liquid makes the cake soggy. Squeeze it out like you’re wringing out a wet towel.
- Frosting a warm cake: Heat turns cream cheese frosting into a sad, runny mess.
Wait for the cake to cool.
Alternatives
No pineapple? Use applesauce for moisture. Not a fan of coconut?
Skip it or swap in chopped nuts. For a lighter frosting, try whipped cream or a dusting of powdered sugar. Gluten-free?
Use a 1:1 GF flour blend. The world (or at least this cake) is your oyster.
FAQ
Can I use fresh pineapple instead of canned?
Yes, but make sure to crush and drain it well. Fresh pineapple can be juicier, so you might need to squeeze out extra liquid.
Can I make this cake ahead of time?
Absolutely.
Bake it a day in advance, store it unfrosted at room temperature, and frost it before serving.
Why is my cake too dense?
You probably overmixed the batter or used too much pineapple. Remember: gentle folds, not aggressive stirring.
Can I bake this as cupcakes?
Yes! Adjust the baking time to 18–22 minutes.
Cupcakes bake faster, so keep an eye on them.
Final Thoughts
This Hawaiian Carrot Pineapple Cake is the dessert equivalent of a tropical getaway—minus the sunburn. It’s easy, flavorful, and just different enough to impress. Whether you’re serving it at a party or sneaking a midnight slice straight from the fridge, it’s a winner.
Now go bake it, and thank us later.