There are cakes that feel homey, cakes that feel festive, and then there’s this — a lush, tropical-inspired Hawaiian Carrot Pineapple Cake that manages to be both. It’s moist, spiced just right, and enriched with grated carrots, crushed pineapple, and a touch of nuts for crunch. Finished with silky cream cheese frosting, this cake is sunshine on a plate, perfect for birthdays, holidays, or any day you want a little tropical comfort.
Ingredients
For the Cake
- 250g (2 cups) all-purpose flour
- 200g (1 cup) granulated sugar
- 5g (1 tsp) baking powder
- 5g (1 tsp) baking soda
- 3g (½ tsp) fine sea salt
- 2g (1 tsp) ground cinnamon
- 1g (½ tsp) freshly grated nutmeg
- 1g (½ tsp) ground ginger
- 240ml (1 cup) neutral vegetable oil
- 4 large eggs, room temperature
- 200g (about 2 cups) finely grated carrots (from roughly 3 medium carrots)
- 200g (1 cup, well-drained) crushed pineapple in juice
- 5ml (1 tsp) pure vanilla extract
- 60g (½ cup) chopped walnuts or pecans (optional)
For the Finish
- 1 batch of cream cheese frosting (recipe below)
For the Cream Cheese Frosting
- 115g (4 oz) full-fat cream cheese, softened
- 57g (¼ cup) unsalted butter, softened
- 250g (2 cups) powdered sugar, sifted
- 5ml (1 tsp) pure vanilla extract
- Pinch of salt
Instructions
1. Prepare Your Oven & Pans
Preheat oven to 175°C (350°F) with a rack in the center. Grease two 9-inch round cake pans and line the bottoms with parchment for easy release.
2. Whisk the Dry Base
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Take a full minute to ensure everything is well blended.
3. Emulsify the Wet Ingredients
In a medium bowl, whisk oil and eggs for about 30 seconds, until slightly pale and emulsified.
4. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Gently fold together with a spatula until just combined. A few flour streaks are fine—avoid overmixing.
5. Fold in the Goodness
Add grated carrots, drained pineapple, vanilla, and optional nuts. Fold gently until evenly distributed. The batter will be thick and textured.
6. Bake to Perfection
Divide the batter evenly between pans. Smooth the tops. Bake for 30–35 minutes, until the cakes spring back when touched and a toothpick comes out with moist crumbs.
7. Cool Completely
Cool cakes in pans for 15 minutes. Run a knife around edges, invert onto a rack, peel parchment, and let cool completely before frosting.
8. Make & Apply Frosting
Beat cream cheese and butter until smooth. Add sifted powdered sugar gradually, then vanilla and salt. Beat until fluffy, about 2 minutes.
Frost one cake layer, top with the second, then frost the entire cake.
Tips for Success
- Drain pineapple well: Too much liquid makes the batter heavy.
- Use freshly grated carrots: Pre-shredded ones are too dry and don’t blend in well.
- Room temperature eggs help the batter emulsify better for a lighter crumb.
- Chill the cake for 30 minutes after frosting if you want clean slices.
Variations
- Coconut Twist: Add ½ cup shredded coconut to the batter.
- Citrus Note: A teaspoon of orange zest in the frosting brightens everything.
- Sheet Cake Style: Bake in a 9×13-inch pan for an easy single-layer version.
- Nut-Free: Skip the nuts and add raisins or golden raisins instead.
Serving Ideas
- Serve with hot coffee or tea for a cozy afternoon treat.
- Dress up with toasted coconut flakes for a tropical look.
- Perfect as a celebration cake for Easter, birthdays, or family gatherings.
Why This Cake Works
The magic of this Hawaiian-inspired cake lies in its balance—moist carrots, sweet pineapple, warming spices, and a luscious cream cheese frosting that ties it all together. Each bite is soft yet textured, tangy yet sweet, making it a cake people remember long after the last slice is gone.