Hawaiian Pineapple Carrot Cake

This Hawaiian Pineapple Carrot Cream Cake has become my family's signature celebration dessert, transforming ordinary gatherings into special occasions with its tropical twist on the classic carrot cake recipe.

I first made this cake for my daughter's birthday when she requested something different than chocolate, and now it's requested for nearly every family celebration throughout the year.

Ingredients

• All purpose flour: Creates the perfect structure while keeping the crumb tender
• Granulated sugar: Provides just the right sweetness to complement the carrots and pineapple
• Baking powder and baking soda: Work together to create the ideal rise
• Salt: Enhances all the flavors and balances the sweetness
• Ground cinnamon: Brings that classic warm carrot cake flavor everyone loves
• Nutmeg and ginger: Add complexity and warmth to the spice profile
• Vegetable oil: Keeps the cake incredibly moist even days after baking
• Large eggs: Provide structure and richness to bind everything together
• Grated carrots: Add natural sweetness, moisture and beautiful orange flecks throughout
• Crushed pineapple: Brings tropical sweetness and incredible moisture
• Vanilla extract: Enhances all the flavors in the cake
• Chopped walnuts: Add wonderful texture contrast and nutty flavor

Step-by-Step Instructions

Prepare Your Baking Pans:

Preheat your oven to 350°F and thoroughly grease and flour two 9-inch round cake pans, ensuring no spots are missed to prevent sticking. I like to trace parchment paper circles for the bottoms for extra insurance against sticking.

Combine Dry Ingredients:

Whisk together flour, sugar, baking powder, baking soda, salt, and all spices in a large bowl until completely uniform. Take your time here as proper distribution of leavening agents ensures even rising.

Mix In Wet Ingredients:

Pour in the vegetable oil and add eggs one at a time, mixing thoroughly between each addition until the batter becomes smooth and slightly thickened. The batter will seem thick at this stage but will loosen as you add the remaining ingredients.

Add The Flavor Stars:

Fold in the finely grated carrots, well drained crushed pineapple, vanilla extract, and walnuts if using. Use gentle strokes with a spatula to incorporate everything without overworking the batter, which keeps the cake tender.

Bake To Perfection:

Divide the batter evenly between your prepared pans and bake for 30 to 35 minutes, rotating the pans halfway through baking. Look for the edges to pull away slightly from the sides and a toothpick inserted in the center to come out with a few moist crumbs.

Cool Completely:

Allow cakes to rest in pans for exactly 10 minutes before carefully turning out onto wire racks. Let them cool completely before frosting, at least 2 hours, otherwise your frosting will melt and slide off.

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The crushed pineapple is truly the secret hero of this recipe. While traditional carrot cakes are delicious, adding pineapple elevates this cake to something extraordinary. My grandmother started adding it after a Hawaiian vacation in the 1960s, and our family has never gone back to the regular version.

Make-Ahead Options

This cake actually improves with time as the flavors meld together. You can bake the cake layers up to two days before serving and store them well wrapped at room temperature. The completed frosted cake keeps beautifully in the refrigerator for up to five days, though the edges might dry slightly after day three.

Perfect Cream Cheese Frosting

For the ultimate carrot cake experience, make a classic cream cheese frosting with 8 ounces of softened cream cheese, 1/2 cup softened butter, 4 cups powdered sugar, and 2 teaspoons vanilla extract. Beat the cream cheese and butter together first until completely smooth before gradually adding the sugar and vanilla. Refrigerate for 20 minutes before frosting for easier spreading.

Serving Suggestions

This cake pairs wonderfully with strong coffee or hot tea, creating a beautiful contrast to the sweet, spiced flavors. For a truly indulgent dessert experience, warm individual slices for 10 seconds in the microwave and top with a small scoop of vanilla ice cream, allowing it to melt slightly into the cake. When serving for special occasions, consider garnishing with additional pineapple rings and crystallized ginger for a stunning presentation.

Storage Tips

The cake keeps best when stored in the refrigerator due to the cream cheese frosting. Place it in an airtight container or cover loosely with plastic wrap, being careful not to disturb the frosting. Let refrigerated slices sit at room temperature for about 15 minutes before serving for the best flavor and texture experience.

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Frequently Asked Questions

→ Can I make this cake gluten-free?

Yes, substitute all-purpose flour with your favorite gluten-free flour blend to make this cake gluten-free.

→ What can I use instead of walnuts?

You can replace walnuts with raisins, pecans, or omit them entirely for a nut-free option.

→ How do I ensure my cake stays moist?

Use fresh, finely grated carrots and ensure the pineapple is well-drained but still juicy for added moisture.

→ Can I bake this cake in a single pan?

Yes, use a larger pan and adjust the baking time accordingly. Test with a toothpick for doneness.

→ Can I add other spices or flavors?

Absolutely! Try adding orange zest, allspice, or even a pinch of cardamom for unique flavor twists.