If you’re searching for a dessert that transports you straight to the tropics with each bite, the Hawaiian Pineapple Carrot Cream Cake is your ticket to paradise. This lush, moist cake combines the earthy richness of carrots with the juicy sweetness of pineapple, all wrapped in a smooth, tangy cream cheese frosting.The Story Behind the CakeInspired by traditional island flavors, this cake is a playful adaptation of the classic carrot cake, infused with tropical flair. The Hawaiian twist comes from crushed pineapple, coconut flakes, and warm spices that echo the breezy, laid-back charm of the islands. Whether you’re serving it at a luau, a summer picnic, or a cozy celebration, this cake delivers sunshine on a plate.Ingredients for Hawaiian Pineapple Carrot Cream CakeFor the Cake:2 cups grated carrots (fresh, finely grated)1 cup crushed pineapple (drained, but not dry)1½ cups all-purpose flour¾ cup granulated sugar½ cup brown sugar¾ cup vegetable oil2 large eggs1 teaspoon vanilla extract1 teaspoon baking soda½ teaspoon baking powder1 teaspoon ground cinnamon¼ teaspoon ground nutmeg½ teaspoon salt½ cup chopped walnuts or pecans (optional)½ cup shredded coconut (optional but recommended)For the Cream Cheese Frosting:8 oz (225g) cream cheese, softened¼ cup unsalted butter, softened1½ cups powdered sugar½ teaspoon vanilla extract1–2 tablespoons pineapple juice or milk (to adjust consistency)Step-by-Step MethodStep 1: Preheat and PrepPreheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan (or line with parchment paper).Step 2: Mix the Dry IngredientsIn a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir in the shredded coconut and chopped nuts if using.Step 3: Combine the Wet IngredientsIn a large mixing bowl, beat the eggs with both sugars until light and fluffy. Add the oil and vanilla extract, then mix in the crushed pineapple and grated carrots. Stir until well combined.Step 4: Combine Wet and DryGradually fold the dry ingredients into the wet mixture. Mix gently until everything is fully incorporated, but don’t overmix.Step 5: BakePour the batter into the prepared pan. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before frosting.Step 6: Prepare the FrostingBeat the softened cream cheese and butter until smooth and creamy. Add vanilla and gradually beat in the powdered sugar. Add pineapple juice (or milk) one tablespoon at a time until the frosting reaches a spreadable consistency.Step 7: Frost and DecorateSpread the frosting over the cooled cake. Optionally, sprinkle with chopped nuts, toasted coconut, or even pineapple tidbits on top for garnish.Tips for a Perfect CakeDon’t skip the pineapple — it’s what keeps the cake ultra-moist and brings the tropical flavor to life.Grate carrots finely so they blend smoothly into the batter.Refrigerate the cake if making ahead. The flavors deepen overnight, and the texture becomes even richer.Want layers? Double the recipe and make it a stunning layer cake with extra cream cheese frosting in between.A Slice of ParadiseThis Hawaiian Pineapple Carrot Cream Cake is a celebration of textures and flavors—moist, rich, and perfectly balanced between tropical fruitiness and creamy decadence. It’s the kind of dessert that makes any day feel like a holiday. Serve it with iced tea, coconut coffee, or even a scoop of vanilla bean ice cream for the ultimate tropical indulgence.
Hawaiian Pineapple Carrot Cream Cake: A Tropical Twist on a Classic Favorite
