Introduction
Get ready to transport your taste buds straight to a sun-drenched beach with our Hawaiian Carrot Pineapple Cake! This isn’t just any carrot cake; it’s a vibrant, tropical twist on a beloved classic that promises a burst of sunshine in every bite. Imagine the comforting, subtly spiced sweetness of a traditional carrot cake, but elevated with the juicy, tangy brightness of crushed pineapple, a hint of toasted coconut, and the satisfying crunch of macadamia nuts. It’s a symphony of flavors and textures that will make you feel like you’re on vacation, even if you’re just in your kitchen.
What makes this Hawaiian Carrot Pineapple Cake truly special is its incredible moisture and perfect balance. The pineapple doesn’t just add flavor; it contributes significantly to the cake’s tender crumb, ensuring it stays delightfully moist for days. Combined with freshly grated carrots, a touch of warm cinnamon, and a rich, creamy cream cheese frosting, this cake is an absolute showstopper. It’s a recipe designed to be a crowd-pleaser, perfect for potlucks, family gatherings, celebrations, or simply as an indulgent treat to brighten any day. Its unique blend of familiar comfort and exotic flair makes it unforgettable.
This recipe is an ode to the simple joy of baking, bringing together wholesome ingredients to create something truly extraordinary. It’s surprisingly easy to make, yet yields a dessert that looks and tastes incredibly impressive. Whether you’re a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you to a perfectly baked, beautifully frosted cake that embodies the spirit of Aloha. Prepare to fall in love with this moist, flavorful, and irresistibly tropical dessert!
Nutritional Information
Per serving (approximate values):
- Calories: 480
- Protein: 5g
- Carbohydrates: 60g
- Fat: 25g
- Fiber: 2g
- Sodium: 280mg
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional, but recommended)
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup vegetable oil (or other neutral oil like canola)
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 4-5 medium carrots)
- 1 (20-ounce) can crushed pineapple, well drained
- 1/2 cup shredded unsweetened coconut, lightly toasted (optional)
- 1/2 cup chopped macadamia nuts or walnuts (optional)
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional):
- Toasted shredded coconut
- Chopped macadamia nuts
- Small pineapple wedges
- Edible flowers
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8 or 9-inch round cake pans. If using round pans, you may also line the bottoms with parchment paper for easier removal.
- In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves (if using), and salt. Set aside.
- In a separate large bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or by hand with a spatula, just until combined. Be careful not to overmix the batter.
- Gently fold in the finely grated carrots, well-drained crushed pineapple, toasted coconut (if using), and chopped macadamia nuts or walnuts (if using) into the batter until evenly distributed.
- Pour the batter evenly into your prepared baking pan(s).
- Bake for 30-45 minutes for a 9×13 inch pan, or 25-35 minutes for round layers. The exact baking time will depend on your oven and pan size. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely. It is crucial that the cake is completely cool before frosting to prevent the frosting from melting.
- While the cake cools, prepare the Cream Cheese Frosting: In a medium bowl, using an electric mixer, beat the softened cream cheese and softened butter together on medium speed until light and fluffy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. Add the vanilla extract and a pinch of salt, and beat until the frosting is light, fluffy, and well combined. If the frosting is too thick, you can add a tiny splash of milk or cream; if it’s too thin, add a bit more powdered sugar.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides of the cake.
- Garnish with additional toasted shredded coconut, chopped macadamia nuts, or small pineapple wedges, if desired. Slice and serve!
Cooking Tips and Variations
For the moistest cake, always grate your carrots fresh; pre-shredded carrots from the store tend to be drier. Ensure your crushed pineapple is extremely well-drained; excess moisture can make your cake soggy. You can press it in a fine-mesh sieve or even squeeze it in paper towels. When mixing the batter, stop as soon as the dry ingredients are just incorporated. Overmixing develops gluten, which can lead to a tough, dry cake. Always cool your cake completely before frosting; impatience here will result in a messy, melted frosting. If you’re short on time, you can pop the cooled cake layers into the refrigerator for 30 minutes to an hour to firm them up before frosting.
To vary the flavor profile, consider adding a teaspoon of freshly grated ginger to the cake batter for an extra zing, or a pinch of allspice to deepen the warm spice notes. For a nuttier flavor, you can toast your macadamia nuts or walnuts lightly in a dry pan before adding them to the batter. If you prefer a less sweet frosting, you can slightly reduce the amount of powdered sugar, but be aware that this might affect the consistency. For a truly decadent coconut experience, try adding a tablespoon of coconut cream to your frosting. If you’re making cupcakes, reduce the baking time to about 18-22 minutes and check for doneness with a toothpick.
For dietary variations, you can experiment with a gluten-free all-purpose flour blend (ensure it contains xanthan gum) for a gluten-free version, though results may vary slightly in texture. For a dairy-free frosting, substitute the cream cheese with a vegan cream cheese alternative and the butter with a vegan butter substitute; make sure both are softened. This cake also works beautifully as a sheet cake, as written, or as a stunning two or three-layer cake. If making layers, consider doubling the frosting recipe to have enough for filling and decorating.
Storage and Reheating
Store any leftover Hawaiian Carrot Pineapple Cake in an airtight container in the refrigerator for up to 4-5 days. The cream cheese frosting requires refrigeration, and keeping the cake chilled also helps maintain its moist texture. If you plan to serve it, you can take it out of the refrigerator about 30 minutes to an hour before serving to allow the frosting to soften slightly and the cake to come closer to room temperature, which often enhances its flavors. However, it’s also delicious served chilled.
This cake also freezes beautifully! To freeze, wrap individual slices or the entire unfrosted cake (or frosted, if preferred, but protect the frosting) tightly in plastic wrap, then an additional layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. To thaw, transfer the cake to the refrigerator overnight. If it’s frosted, let it sit at room temperature for a bit before serving. Do not reheat the cake in the microwave, as this can make it rubbery and affect the frosting’s texture.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
While fresh pineapple adds a lovely flavor, canned crushed pineapple is generally recommended for this cake. It’s softer, has a more consistent moisture level, and is easier to drain thoroughly, which is crucial for the cake’s texture. If you do use fresh, make sure to finely dice it and drain it exceptionally well, as fresh pineapple can sometimes be more acidic and introduce too much moisture.
My cream cheese frosting is too runny. What did I do wrong?
The most common reasons for runny cream cheese frosting are using cream cheese or butter that is too warm, or not sifting the powdered sugar. Ensure both your cream cheese and butter are softened, but not melted or greasy. If your frosting is still too runny, try adding more sifted powdered sugar, a tablespoon at a time, until it reaches the desired consistency. Chilling the frosting in the refrigerator for 15-30 minutes can also help it firm up.
Can I make this cake ahead of time?
Absolutely! This cake is excellent for making ahead. You can bake the cake layers a day or two in advance, let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature or in the refrigerator. The frosting can also be made a day in advance and stored in an airtight container in the refrigerator; just let it come to room temperature and re-whip it briefly before frosting. Assembled and frosted, the cake tastes even better the next day as the flavors meld together.
