Experience a slice of paradise with this Hawaiian Carrot Pineapple Cake! Combining the natural sweetness of carrots with juicy pineapple, this cake is moist, flavorful, and irresistibly tropical. Perfect for family gatherings, afternoon treats, or simply to brighten your day, this cake brings a sunny twist to classic carrot cake. With a soft texture, zesty flavor, and a luscious cream cheese frosting, it’s a dessert that everyone will love.
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Ingredients
Wet Ingredients:
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- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Main Ingredients:
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- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
Instructions
Step 1: Preheat & Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Add vanilla extract and mix thoroughly.
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Step 3: Add Carrots & Pineapple
Fold in the grated carrots and well-drained crushed pineapple until evenly combined.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
Step 5: Mix Wet & Dry Ingredients
Gradually add the dry mixture to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake light and fluffy.
Step 6: Add Nuts
If using, fold in chopped walnuts for extra texture.
Step 7: Bake the Cake
Divide the batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool & Frost
Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Frost with cream cheese frosting and decorate as desired.
Pro Tips
- Grate carrots finely for even moisture distribution.
- Drain pineapple thoroughly to prevent excess liquid in the batter.
- Spice it up: Add a pinch of nutmeg or ginger for added warmth.
- Even baking: Rotate pans halfway through baking for uniform color.
Why This Recipe Works
- Perfect balance of sweet pineapple and earthy carrots
- Moist, tender texture without being overly dense
- Customizable toppings like cream cheese frosting or toasted coconut
- Quick and simple preparation using common pantry ingredients
Substitutions & Variations
- Swap walnuts with pecans or skip nuts entirely.
- Replace all-purpose flour with whole wheat flour for a healthier twist.
- Use unsweetened applesauce to reduce oil while maintaining moisture.
- Try adding shredded coconut to the batter for extra tropical flavor.
Make-Ahead, Storage & Reheating Guide
- Store leftover cake in an airtight container in the refrigerator for 3–5 days.
- For longer storage, freeze the cake in a sealed container for up to 3 months.
- To serve, thaw overnight in the fridge or warm slightly in the microwave for a fresh-baked feel.
Serving Ideas
- Serve with a scoop of vanilla ice cream for an indulgent treat.
- Pair with fresh tropical fruits like mango, kiwi, or berries.
- Complement the flavors with a chilled glass of coconut water or fruity mocktail.
Nutrition (Per Serving Estimate)
- Calories: 320
- Fat: 16g
- Carbohydrates: 42g
- Protein: 4g
- Sugar: 28g
Frequently Asked Questions
Q: Can I make this cake as cupcakes?
A: Yes! Bake in a cupcake tin for 20–25 minutes at 350°F (175°C).
Q: Can I use canned pineapple?
A: Absolutely! Just make sure to drain it well to avoid a soggy cake.
Q: How do I make the frosting dairy-free?
A: Use a vegan cream cheese or coconut cream frosting alternative.
This Hawaiian Carrot Pineapple Cake brings tropical flavors to your dessert table with ease. Moist, flavorful, and topped with luscious cream cheese frosting, it’s a perfect treat for any occasion. Whip it up, serve it with your favorite accompaniments, and enjoy a slice of paradise in every bite!
Hawaiian Carrot Pineapple Cake Recipe
Ingredients
Wet Ingredients:
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
Main Ingredients:
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
Instructions
- heat & Prepare PansPreheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Wet IngredientsIn a large mixing bowl, whisk together vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Add vanilla extract and mix thoroughly.
- Add Carrots & PineappleFold in the grated carrots and well-drained crushed pineapple until evenly combined.
- Combine Dry IngredientsIn a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
- Mix Wet & Dry IngredientsGradually add the dry mixture to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake light and fluffy.
- Add NutsIf using, fold in chopped walnuts for extra texture.
- Bake the CakeDivide the batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool & FrostAllow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Frost with cream cheese frosting and decorate as desired.
Notes
- Always drain pineapple to prevent excess moisture.
- Finely grated carrots ensure a soft, tender crumb.
- Cake can be frozen or refrigerated, making it perfect for make-ahead events.
- Customize with toppings like toasted coconut, nuts, or fresh pineapple chunks.
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