Oh, let me tell you about the joy of baking this Hawaiian carrot pineapple cake! It’s like a slice of paradise right in your kitchen. The moment you mix the sweet carrots with the juicy, tropical pineapple, you’re transported to a sunny beach, even if you’re just in your home. This cake combines the classic comfort of a carrot cake with those refreshing Hawaiian flavors, making it incredibly moist and bursting with flavor. Trust me, every bite is a delightful experience that balances sweetness with a hint of spice. You’ll want to share it with everyone—or keep it all to yourself!

Ingredients for Hawaiian Carrot Pineapple Cake

Gather these simple yet delightful ingredients to whip up your Hawaiian carrot pineapple cake. Each one plays a vital role in creating that tropical magic!

• 2 cups all-purpose flour – this is the base that gives your cake structure.
• 2 cups granulated sugar – for that perfect sweetness that balances the flavors.
• 1 teaspoon baking powder – helps your cake rise beautifully.
• 1 teaspoon baking soda – adds that extra lift and tenderness.
• 1 teaspoon ground cinnamon – a warm spice that complements the carrots oh-so-well.
• 1/2 teaspoon salt – just a pinch to enhance all those sweet flavors.
• 4 large eggs – they provide moisture and richness.
• 1 cup vegetable oil – keeps the cake super moist and tender.
• 2 cups grated carrots – the star of the show, adding sweetness and texture.
• 1 cup crushed pineapple, drained – brings that juicy tropical vibe!
• 1 cup chopped walnuts – for a delightful crunch that takes it to the next level.
• 1 teaspoon vanilla extract – because everything’s better with a hint of vanilla!

How to Prepare Hawaiian Carrot Pineapple Cake

Now, let’s dive into the fun part—making this delicious Hawaiian carrot pineapple cake! Follow these steps, and you’ll have the most delightful cake ready to impress.

Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises perfectly! While that’s heating up, grab your two 9-inch round cake pans and grease them with butter or cooking spray. Then, dust them lightly with flour, tapping out the excess. This step is crucial to make sure your cake releases beautifully!

Mix Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk it all together until it’s well mixed—this helps to evenly distribute the leavening agents and spices throughout your cake. The aroma of cinnamon will start to fill your kitchen, and trust me, it’s heavenly!

Prepare Wet Ingredients

In another bowl, beat those four large eggs until they’re nice and frothy. Then, add the vegetable oil and vanilla extract—this mix will bring richness and flavor to your cake. Give it a good whisk until everything’s combined, making sure it’s smooth and creamy. Now, we’re ready to bring the dry and wet ingredients together!

Combine and Fold

Pour the wet mixture into the bowl of dry ingredients and gently stir to combine. Be careful not to overmix; just mix until you don’t see any dry flour. Now, fold in the grated carrots, drained crushed pineapple, and chopped walnuts. This is where the magic happens! The colors and textures come together, and you can almost taste the tropical goodness already.

Bake and Cool

Now it’s time to pour the batter evenly into your prepared cake pans. Pop them into the oven and bake for about 30 to 35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Once baked, let them cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Don’t rush this part; letting them cool properly helps maintain that moist texture we all love!

Tips for Success

To make sure your Hawaiian carrot pineapple cake turns out perfectly every time, here are my top tips! First, make sure your ingredients are at room temperature—this helps them blend better. When grating your carrots, aim for a fine grate to ensure they mix evenly and incorporate into the cake. Don’t skip draining the crushed pineapple; excess moisture can make the cake too dense. And remember, every oven is different! Keep an eye on your cake as it bakes, checking for doneness a few minutes early. Lastly, letting the cake cool completely before frosting is key to avoiding a melty mess. Enjoy the process—it’s all part of the fun!

Nutritional Information

Here’s the estimated nutritional breakdown for a slice of this delightful Hawaiian carrot pineapple cake. Keep in mind, these values can vary based on specific ingredient brands and portion sizes, but it gives you a good idea of what to expect!

• Calories: 350
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 200mg
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 28g
• Protein: 4g

This cake is a sweet treat, so enjoy it in moderation! It’s a delicious way to indulge while still getting some nutrients from the carrots and pineapple.

Why You’ll Love This Recipe

• Quick and easy to make—perfect for both beginner and experienced bakers!
• Delicious tropical flavors that transport you straight to a sunny paradise.
• Incredibly moist and tender texture, thanks to the carrots and pineapple.
• Versatile for any occasion—great for parties, potlucks, or just a cozy night in.
• Can be dressed up with cream cheese frosting or enjoyed plain for a lighter treat.
• Leftovers taste even better the next day—if there are any left!
• Nutty crunch from walnuts adds a delightful contrast to the soft cake.

Serving Suggestions

Now that you’ve baked this beautiful Hawaiian carrot pineapple cake, let’s talk about how to serve it for maximum enjoyment! This cake pairs wonderfully with a variety of beverages and dishes that enhance its tropical flavors.

• Coconut Cream Coffee: A warm cup of coconut cream coffee balances the sweetness of the cake perfectly and adds a delightful tropical twist.
• Fresh Fruit Salad: A side of fresh fruit salad, featuring pineapple, mango, and kiwi, complements the flavors and adds a refreshing touch.
• Vanilla Ice Cream: For an indulgent treat, serve a slice of cake with a scoop of creamy vanilla ice cream; the cold creaminess is a match made in heaven!
• Herbal Tea: A nice cup of herbal tea, like chamomile or mint, provides a lighter option that enhances the cake’s flavors without overpowering them.
• Whipped Cream: A dollop of whipped cream on top adds an airy, light touch, making each bite even more delightful.

Feel free to get creative with your pairings—these suggestions are just the beginning! Enjoy serving this cake to friends and family, and watch their faces light up with every bite!

Storage & Reheating Instructions

Storing your leftover Hawaiian carrot pineapple cake is super simple, and it helps keep that delightful flavor and moisture intact. Just make sure to let the cake cool completely before storing. Then, place it in an airtight container and keep it in the refrigerator. It’ll stay fresh for about 5 days, and I promise, it might even taste better the next day as the flavors meld together!

If you find yourself with some cake left over and want to enjoy it warm, here’s how to reheat it without drying it out. You can pop a slice in the microwave for about 10-15 seconds—just enough to warm it through. If you’re heating a larger piece, try 20-30 seconds, but keep an eye on it so it doesn’t get too hot! Alternatively, you can reheat your slices in the oven at 350°F (175°C) for about 5-10 minutes. Just wrap it in foil to keep it moist while it warms. Enjoy every last bite!

FAQ Section

I’ve gathered some common questions about making this delightful Hawaiian carrot pineapple cake, so let’s dive in and clear up any uncertainties you might have!

Can I substitute the crushed pineapple with something else?
Absolutely! If you want to switch things up, you can use applesauce or even mashed ripe bananas for a different fruity twist. Just remember to drain any excess moisture if you’re using canned fruit.

How can I enhance the flavors of my cake?
For a flavor boost, consider adding a teaspoon of coconut extract along with the vanilla. You could also mix in some shredded coconut or even a pinch of nutmeg for those warm, cozy spices. Trust me, it’ll elevate your cake to a whole new level!

What frosting goes best with this cake?
While cream cheese frosting is a classic choice and pairs perfectly with the tropical flavors, you could also try a light whipped cream frosting or even a coconut buttercream for a fun twist. It’ll add that extra layer of deliciousness!

Can I make this cake gluten-free?
Yes, you can! Just substitute the all-purpose flour with a gluten-free blend, and make sure it has a good binding agent like xanthan gum. Your cake will still turn out moist and flavorful!

How do I store this cake if I frost it?
If you frost your Hawaiian carrot pineapple cake, make sure to store it in the fridge in an airtight container to keep the frosting fresh. It’ll stay delicious for about 5 days. Just let it sit at room temperature for a few minutes before serving for the best texture!

Can I freeze this cake?
Yes, you can freeze the cake! Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It’ll keep well for up to 3 months. Thaw it in the fridge overnight before enjoying it again!

For more information on the health benefits of carrots and pineapple, you can check out this article on carrot nutrition and this one on pineapple benefits.

Hawaiian Carrot Pineapple Cake: 7 Steps to Paradise

---

• Author: Julia marin
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delightful Hawaiian carrot pineapple cake with tropical flavors.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup vegetable oil
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract

---

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, beat eggs and add oil and vanilla.
5. Combine wet and dry ingredients.
6. Fold in carrots, pineapple, and walnuts.
7. Pour batter into prepared pans.
8. Bake for 30-35 minutes, or until a toothpick comes out clean.
9. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Notes

• Store in an airtight container.
• Tastes better the next day.
• Can be frosted with cream cheese frosting.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 28g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg

Keywords: Hawaiian carrot pineapple cake, tropical cake, dessert