If you crave soft, moist, and flavor-packed cakes with a touch of tropical sweetness, this Hawaiian Pineapple Carrot Cream Cake is about to become your new favorite. It’s the perfect marriage of freshly grated carrots, juicy crushed pineapple, warm spices, and rich cream cheese frosting — resulting in a dessert that’s fresh, indulgent, and incredibly easy to make.
Whether you’re new to baking or a seasoned pro, this recipe delivers bakery-level results without complicated steps. One bite, and you’ll feel like you’ve been whisked away to a sunny island getaway!
Why You’ll Love This Recipe
- Super Moist Texture – Pineapple and carrots keep every bite tender and soft.
- Beginner-Friendly – No tricky techniques, just simple mix-and-bake steps.
- Tropical Flavor Twist – Warm cinnamon meets juicy pineapple for a unique taste.
- Dreamy Cream Cheese Frosting – Perfectly tangy to balance the sweetness.
- Versatile – Ideal for birthdays, holidays, potlucks, or everyday indulgence.
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) brown sugar
- 3 large eggs
- 1 cup (240ml) vegetable oil
- 1 tsp vanilla extract
- 2 cups (220g) freshly grated carrots
- 1 cup (200g) crushed pineapple, drained well
- ½ cup (50g) chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp pineapple juice (optional, for extra flavor)
Kitchen Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- Whisk & spatula
- Two 9-inch round cake pans (or a 9×13-inch baking dish)
- Wire cooling rack
Step-by-Step Instructions
Step 1: Preheat & Prepare Pans
Preheat oven to 350°F (175°C). Grease and flour cake pans, or line with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, whisk sugars, eggs, oil, and vanilla until smooth. Stir in grated carrots and drained pineapple.
Step 4: Combine Batter
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing. Fold in walnuts if using.
Step 5: Bake
Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool Completely
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool fully before frosting.
Step 7: Make the Frosting
Beat cream cheese and butter until smooth. Gradually mix in powdered sugar, then vanilla and pineapple juice (if using). Chill frosting for 15 minutes for easier spreading.
Step 8: Assemble & Frost
Place one cake layer on a serving plate, spread frosting on top, then stack the second layer. Frost the top and sides. Garnish with walnuts or pineapple slices.
Tips for the Perfect Cake
- Use fresh carrots – Pre-shredded ones are too dry.
- Drain pineapple well – Extra juice can make the cake dense.
- Don’t overmix – Keeps the cake light and fluffy.
- Chill frosting briefly – Makes it easier to spread smoothly.
Variations
- Nut-Free – Omit walnuts.
- Gluten-Free – Use a 1:1 gluten-free flour blend.
- Cupcake Version – Bake at 350°F for 18–20 minutes.
- Extra Tropical – Add shredded coconut to the batter.
Serving Suggestions
- Pair with coffee or tea for a cozy afternoon treat.
- Top with whipped cream or a drizzle of caramel.
- Serve chilled for a refreshing summer dessert.
Storage
- Refrigerate – Store in an airtight container for up to 5 days.
- Freeze – Wrap slices individually and freeze for up to 3 months.
- Make Ahead – Bake cake layers a day in advance and frost before serving.
Final Thoughts
This Hawaiian Pineapple Carrot Cream Cake is moist, flavorful, and full of tropical charm. It’s a crowd-pleaser for every season — whether you’re hosting a family gathering or simply treating yourself.
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