Prepare your taste buds for a trip to tropical paradise with this Hawaiian Pineapple Carrot Cream Cake! Each bite is a sunshine-filled harmony of lush pineapple, sweet carrots, tender coconut, and the dreamy tang of cream cheese frosting. It’s the kind of cake that always draws a crowd—whether you’re hosting a celebration or just want a slice of everyday joy. This irresistible dessert strikes the perfect balance between classic comfort and island flair, making it a favorite for potlucks, birthdays, or afternoon coffee breaks.
Ingredients You’ll Need
The magic of Hawaiian Pineapple Carrot Cream Cake is in its simple, accessible ingredients—each bringing something special to the table. Get ready to watch how pantry staples and a handful of tropical add-ins join forces for unbeatable flavor, color, and texture.
- All-purpose flour: The sturdy backbone that gives the cake its light, soft crumb.
- Baking soda: Helps the cake rise and stay deliciously fluffy.
- Ground cinnamon: Warms up the flavor profile with gentle spice.
- Ground nutmeg: Adds a subtle, fragrant undertone that beautifully complements the carrots.
- Salt: Balances the sweetness and deepens all the flavors.
- Granulated sugar: Sweetens the batter and helps keep the cake moist.
- Large eggs: Bind everything together and add richness.
- Vegetable oil: Ensures the cake stays tender and never dry.
- Sour cream: Adds tanginess and keeps the texture extra moist.
- Vanilla extract: A splash of aromatic vanilla enhances the tropical and carrot notes.
- Finely grated carrots: Give the cake its classic moistness and natural sweetness.
- Crushed pineapple (drained): Brings a juicy hit of sunshine and gentle tang—don’t skip this!
- Shredded sweetened coconut: Adds sweet, chewy texture and an unmistakably tropical vibe.
- Chopped walnuts or pecans (optional): For a nutty crunch that pairs perfectly with everything else.
- Cream cheese: The star of the frosting—rich, creamy, and tangy.
- Unsalted butter: Adds a silky mouthfeel to the frosting.
- Powdered sugar: Sweetens and smooths out the creamy topping.
- Vanilla extract: Brings the frosting together with fragrant warmth.
- Pineapple juice or milk: Thins the frosting just enough for perfect spreading, with a hint of fruity flavor.
How to Make Hawaiian Pineapple Carrot Cream Cake
Step 1: Prep Your Pan and Oven
Begin by setting your oven to 350°F (175°C) so it’s perfectly hot when you’re ready to bake. Grease and flour a 9×13-inch baking pan, or line it with parchment paper for effortless cake removal later. A well-prepped pan ensures your Hawaiian Pineapple Carrot Cream Cake comes out without sticking and bakes evenly, giving every slice that dreamy crumb.
Step 2: Mix Together the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This quick step means every bite will be evenly flavored and the cake will puff up beautifully in the oven—no uneven pockets of flour or spice here!
Step 3: Beat the Wet Ingredients
Take a large bowl and combine the sugar, eggs, oil, sour cream, and vanilla extract. Beat them together until smooth and creamy—it should look glossy and just a little thick. These ingredients are the backbone of that rich, moist texture you’ll love in your Hawaiian Pineapple Carrot Cream Cake.
Step 4: Add Carrots, Pineapple, Coconut, and Nuts
Stir in the grated carrots, drained crushed pineapple, shredded coconut, and nuts if you’re using them. This is where the tropical magic happens—each mix-in adds its own lively personality, from juicy pineapple bursts to sweet coconut chew.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet, stirring just until everything is combined. Don’t over-mix—stop as soon as the flour disappears into the batter to keep your cake super tender.
Step 6: Bake to Golden Perfection
Pour your beautiful batter into the prepared pan and smooth it out evenly. Pop it in the oven for 35 to 40 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean, and your kitchen smells absolutely incredible! Allow the cake to cool completely before frosting.
Step 7: Whip Up the Cream Cheese Frosting
In a fresh bowl, beat together the cream cheese and butter until completely creamy and smooth. Add powdered sugar and vanilla extract, then whip until the frosting is fluffy. If you want a tropical kick, add pineapple juice a spoonful at a time (or use milk for classic softness), until you reach a spreadable, luscious consistency.
Step 8: Frost and Garnish Your Cake
Once the cake is cool, generously slather the creamy frosting all over the top. Garnish with extra coconut flakes or chopped nuts for that irresistible finishing touch that makes your Hawaiian Pineapple Carrot Cream Cake look bakery-level gorgeous.
How to Serve Hawaiian Pineapple Carrot Cream Cake
Garnishes
Sprinkle toasted coconut, finely chopped toasted nuts, or even a few pineapple tidbits on top of your frosted cake. These easy garnishes not only add color and crunch but also make every slice extra tempting and festive.
Side Dishes
Balance the rich, creamy cake with fresh tropical fruit like mango or papaya, or serve alongside a scoop of coconut sorbet. Even a simple cup of hot coffee or iced tea is a perfect match with Hawaiian Pineapple Carrot Cream Cake, rounding out the tropical dessert experience.
Creative Ways to Present
Turn your cake into cupcakes for handheld holiday parties, cut into petite squares for a dessert tray, or sandwich cream cheese frosting between two thinner layers for an elegant celebration centerpiece. However you serve it, this cake’s bright flavors and eye-catching look always impress.
Make Ahead and Storage
Storing Leftovers
Keep leftover slices of Hawaiian Pineapple Carrot Cream Cake fresh by covering the pan tightly with plastic wrap or transferring pieces to an airtight container. Store it in the fridge, where it will stay moist and delicious for up to five days—if it lasts that long!
Freezing
Need to prep ahead? You can freeze the unfrosted cake for up to three months—just wrap it tightly in plastic and foil. Thaw in the fridge overnight before frosting. Even frosted slices can be frozen; place pieces on a tray to freeze before wrapping individually for quick treats anytime.
Reheating
This cake is lovely served chilled, but you can gently bring slices to room temperature if you prefer a softer texture. Just let pieces sit out for about 30 minutes—no microwave needed, since the cream cheese frosting can melt if overheated.
FAQs
Can I make Hawaiian Pineapple Carrot Cream Cake as cupcakes?
Yes! Spoon the batter into lined muffin tins, filling each about two-thirds full. Bake at 350°F for about 20 to 22 minutes, or until a toothpick comes out clean. Frost when cool for adorable, portable treats.
What can I use if I don’t have sour cream?
Plain Greek yogurt is a wonderful substitute for sour cream in this recipe. It brings the same creamy tang and moisture, so your cake will still turn out perfectly soft and delicious.
Can I use fresh pineapple instead of canned?
Absolutely—just finely chop and drain your pineapple very well to avoid excess moisture. The sweet-tart punch of fresh pineapple makes the cake even more vibrant!
How do I make this cake nut-free?
Simply leave out the walnuts or pecans. You won’t lose any of that classic flavor, and the texture will still be luscious, with coconut adding plenty of interest.
Is this cake best served cold or at room temperature?
Hawaiian Pineapple Carrot Cream Cake is delightful either way, but most fans love it slightly chilled from the fridge. The cool cream cheese frosting firms up, making every bite smooth and refreshing.
Final Thoughts
If you’ve been craving a cake that hits every note—moist, bright, creamy, and packed with tropical flavor—this Hawaiian Pineapple Carrot Cream Cake is your new go-to. It’s easy to make, always memorable, and certain to spark smiles at every gathering. Give it a try, and let yourself be whisked away with every irresistible forkful!
Print
Hawaiian Pineapple Carrot Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Hawaiian Pineapple Carrot Cream Cake. Moist and flavorful, this cake is topped with a luscious cream cheese frosting that perfectly complements the sweetness of pineapple and the crunch of walnuts. Perfect for any occasion!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons pineapple juice or milk (for desired consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Prepare dry ingredients: Combine flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Mix wet ingredients: Beat sugar, eggs, oil, sour cream, and vanilla until smooth.
- Combine: Stir in carrots, pineapple, coconut, and nuts. Gradually add dry ingredients.
- Bake: Pour batter into the pan and bake for 35-40 minutes.
- Make frosting: Beat cream cheese and butter, add sugar and vanilla, then adjust consistency with pineapple juice or milk.
- Frost the cake: Spread frosting on the cooled cake and garnish as desired.
Notes
- This cake can be made as a layer cake using two 9-inch round pans.
- Store the cake in the refrigerator for best freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 35g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
