Hawaiian Carrot Pineapple Cake Recipe
If you’re searching for a treat that’s as sunny and joyful as a day by the beach, look no further than Hawaiian Carrot Pineapple Cake. Imagine tender, golden carrot cake loaded with juicy pineapple, coconut, and (if you like) buttery macadamia nuts. Every bite truly bursts with playful tropical flavor and a whisper of spice. This cake is perfect for a special occasion, a potluck, or even just your regular Tuesday in need of a lift. One serving and I promise you’ll be dreaming of palm trees!
Ingredients You’ll Need
Every ingredient in this recipe is chosen for its essential role in crafting the classic flavor and irresistible texture of Hawaiian Carrot Pineapple Cake. From sweetness and spice to a pop of bright fruitiness, here’s why you shouldn’t swap a thing (unless otherwise noted!).
- All-purpose flour: The sturdy base for our cake, providing structure while keeping things light and moist.
- Baking soda: Gives the cake rise and a lovely, fluffy crumb.
- Salt: Balances sweetness and helps all the bright flavors shine.
- Ground cinnamon: Adds cozy warmth and a little intrigue to each tender bite.
- Ground nutmeg: For a subtle spice, making the tropical notes even more vibrant.
- Ground ginger: Offers a hint of gentle heat and depth — don’t skip it!
- Granulated sugar: Brings just the right level of sweetness without overpowering the tropical flavors.
- Vegetable oil: Keeps the cake super moist and tender, even if you make it a day ahead.
- Large eggs: Bind the cake together while adding richness — make sure they’re at room temperature for the fluffiest texture.
- Vanilla extract: Rounds out all the flavors with classic cake shop aroma.
- Finely grated carrots: The heart of this cake! They melt into the batter, adding both color and subtle natural sweetness.
- Crushed pineapple, drained: The signature Hawaiian burst; juicy, tangy, and ultra-moist!
- Chopped macadamia nuts (optional): For a little tropical crunch—walnuts or pecans also work well if you’re customizing.
- Shredded sweetened coconut: Lends chewiness and a hint of flavor that instantly transports you to the islands.
How to Make Hawaiian Carrot Pineapple Cake
Step 1: Prep the Pan and Oven
First, preheat your oven to 350°F (175°C) and grab a 9×13-inch pan. Making sure to grease and flour your pan may seem like a small detail, but it’s the secret to lifting out perfect slices of your Hawaiian Carrot Pineapple Cake every time — no sticking, no drama!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. This step is more than just mixing — it ensures every bite has that even, aromatic warmth and tender, cohesive crumb that makes this cake so special. Break up any lumps, and don’t rush this part!
Step 3: Combine the Wet Ingredients
In your largest mixing bowl, beat the sugar, oil, eggs, and vanilla until the mixture is smooth and glossy. This is the foundation for your cake’s wonderfully moist texture, so mix just until everything is well incorporated and a little fluffy.
Step 4: Bring Wet and Dry Together
Gradually add your dry mixture to the wet mixture, stirring gently and stopping the moment there are no dry streaks visible. Overmixing can lead to a dense cake, so keep it light and tender—just combined is perfect for a true Hawaiian Carrot Pineapple Cake.
Step 5: Fold in the Good Stuff
Now it’s time for the fun: fold in the finely grated carrots, crushed pineapple, coconut, and (if using) macadamia nuts. You’ll end up with a thick, speckled batter that smells so good you might be tempted to sneak a taste! Each addition brings its own personality — color, moisture, crunch, and tropical charm.
Step 6: Bake to Perfection
Pour your batter into the prepared pan, smoothing the top with a spatula. Bake for 40 to 45 minutes, until a toothpick in the center comes out clean or with a few crumbs. The cake should be golden and softly springy—your kitchen will smell incredible!
Step 7: Cool and Frost
Let the cake cool completely in the pan on a wire rack. If you’re adding frosting (and who could resist cream cheese frosting on this beauty?), wait until the cake is totally cool so the frosting stays fluffy and picture-perfect. Now, all that’s left is to slice, serve, and savor!
How to Serve Hawaiian Carrot Pineapple Cake
Garnishes
This cake is already a stunner, but a little extra love never hurts. Top your Hawaiian Carrot Pineapple Cake with a glorious swoop of cream cheese frosting, a scatter of toasted coconut, or extra chopped macadamia nuts for crunch and beauty. A few pineapple wedges on the side make for an especially festive platter.
Side Dishes
Pair this cake with a scoop of vanilla ice cream, a simple fruit salad, or even a dollop of Greek yogurt for a lighter touch. If you’re hosting a party, a platter of tropical fruits like mango and papaya really underscores the island vibe.
Creative Ways to Present
Try baking the batter as cupcakes for adorable, individual treats. Or, transform your Hawaiian Carrot Pineapple Cake into a layered celebration centerpiece by dividing the batter between two round pans and stacking them with extra filling and frosting. A sprinkle of edible flowers or citrus zest gives a bakery-worthy finish.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Just cover the Hawaiian Carrot Pineapple Cake tightly with plastic wrap or foil and refrigerate for up to 4 days. The flavors actually deepen and meld as it sits, meaning day-two or even day-three slices are every bit as delicious.
Freezing
If you want to save some cake for a rainy day (or unexpected guests), slice and wrap individual pieces tightly, then freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight or at room temperature before serving.
Reheating
Enjoy straight from the fridge, or let a slice come to room temperature for the softest texture. If you prefer a little warmth (especially with vanilla ice cream), a few seconds in the microwave will do the trick — just don’t overheat, or the frosting may melt.
FAQs
Can I substitute another nut for macadamia nuts?
Absolutely! Walnuts or pecans are fantastic swaps for macadamia nuts and provide great texture. You can also leave the nuts out entirely for a nut-free Hawaiian Carrot Pineapple Cake that’s still packed with flavor.
Does this cake need to be stored in the refrigerator?
Yes, especially if you add cream cheese frosting. Refrigeration keeps the cake moist and fresh, and the flavors only get better after chilling for a few hours.
Can I make Hawaiian Carrot Pineapple Cake in advance for a party?
Definitely! Bake the cake a day ahead, let it cool, frost if desired, and keep it covered in the refrigerator. This cake holds its moisture beautifully, so it’s a reliable make-ahead dessert option.
Do I have to use sweetened coconut, or can I use unsweetened?
Sweetened coconut adds moisture and a hint of sweetness, but if you prefer less sugar or have unsweetened coconut on hand, feel free to use it. The cake will still be fabulous.
Is it possible to make this cake gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just double-check all packaged ingredients to ensure they’re gluten-free, and your Hawaiian Carrot Pineapple Cake will be just as irresistible.
Final Thoughts
There’s nothing like the aroma of a freshly baked Hawaiian Carrot Pineapple Cake to bring friends and family together. I hope you give this crowd-pleaser a try — it never fails to add a touch of sunshine to the table, no matter the weather outside!
Print
Hawaiian Carrot Pineapple Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of Hawaii with this moist and flavorful Hawaiian Carrot Pineapple Cake. Packed with grated carrots, crushed pineapple, and a hint of coconut, this cake is a delightful treat for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped macadamia nuts (optional)
- 1/2 cup shredded sweetened coconut
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In a large bowl, beat sugar, oil, eggs, and vanilla until smooth. Gradually mix in dry ingredients.
- Add Remaining Ingredients: Fold in carrots, pineapple, coconut, and macadamia nuts if using.
- Bake: Pour batter into the pan, spread evenly, and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and Serve: Allow the cake to cool completely before frosting if desired.
Notes
- This cake goes well with cream cheese frosting.
- For a layered cake, use two 9-inch round pans and adjust baking time.
- Walnuts or pecans can be substituted for macadamia nuts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
