What makes this Hawaiian Carrot Pineapple Cake different from a regular carrot cake?

The key differentiator is the addition of well-drained crushed pineapple to the cake batter. This infusion gives the Hawaiian Carrot Pineapple Cake a unique tropical sweetness and a heightened level of moisture, complementing the traditional carrot and spice flavors beautifully. It's a taste of the islands in every bite!

Can I make the Hawaiian Carrot Pineapple Cake ahead of time?

Absolutely! This Hawaiian Carrot Pineapple Cake Cream Cheese Frosting is an excellent make-ahead dessert. The flavors actually meld and deepen over time. You can bake the cake layers a day or two in advance, wrap them tightly, and store them at room temperature or in the refrigerator. The frosted cake can be stored in an airtight container in the refrigerator for up to 3-4 days.

What kind of pineapple should I use for this recipe?

For the best results, use canned crushed pineapple in its own juice. It's crucial to drain the pineapple very well to prevent excess moisture from making the cake soggy. You can even press out some additional liquid with a paper towel. Avoid pineapple in heavy syrup as it will make the cake too sweet.

How do I prevent my cream cheese frosting from being too runny?

Several factors ensure a firm, delicious cream cheese frosting for your Hawaiian Carrot Pineapple Cake Cream Cheese Frosting. First, always use full-fat block cream cheese, not the spreadable kind from a tub, and make sure both cream cheese and butter are softened to room temperature but not melted. Gradually add powdered sugar, and if it's still too thin, you can add a bit more powdered sugar (1-2 tablespoons at a time) or chill the frosting for 15-30 minutes to firm it up before use.

Hawaiian Carrot Pineapple Cake Cream Cheese Frosting: 7

Name: Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1/2 cup light brown sugar, packed; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/2 teaspoon salt; 1 1/2 cups vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 3 cups grated carrots (about 4-5 medium carrots); 1 (20 ounce) can crushed pineapple, well-drained; 1 cup chopped pecans or walnuts (optional); 1 (8 ounce) package cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1-2 tablespoons milk or cream (optional, for consistency)

Ingredients

Scale

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots (about 4–5 medium carrots)
1 (20 ounce) can crushed pineapple, well-drained
1 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or cream (optional, for consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13 inch pan. Line the bottoms with parchment paper if using round pans.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, ground cinnamon, nutmeg, salt, and ground ginger. Make sure there are no lumps and the dry ingredients are thoroughly combined.
Step 3: In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer (or by hand) until just combined. Do not overmix.
Step 5: Fold in the grated carrots and well-drained crushed pineapple. If using, fold in chopped pecans or walnuts.
Step 6: Divide the batter evenly between the prepared cake pans.
Step 7: Bake for 30-35 minutes for round pans, or 40-50 minutes for a 9×13 inch pan, or until a wooden skewer inserted into the center comes out clean.
Step 8: Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely.
Step 9: While the cake cools, prepare the Cream Cheese Frosting. In a large bowl, beat the softened cream cheese and unsalted butter together with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 10: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined, then increasing to medium speed until smooth.
Step 11: Beat in the vanilla extract until light and fluffy. If the frosting is too thick, add a tiny bit of milk or cream (1 teaspoon at a time) until it reaches your desired consistency.
Step 12: Once the cakes are completely cool, frost your cake. If making a layer cake, place one cooled layer on your serving plate or cake stand. Spread about a third of the frosting evenly over the top. Carefully place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
Step 13: Garnish with extra chopped pecans, toasted coconut, or small pineapple chunks if desired. Slice and serve!

Notes

Ensure all ingredients, especially cream cheese and butter for frosting, are at room temperature for the smoothest results. Draining the pineapple thoroughly is crucial to avoid a soggy cake.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Baked Goods
Cuisine: American, Hawaiian

Nutrition

Serving Size: 1 slice
Calories: 520 kcal
Sugar: 48g
Sodium: 320mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg

Keywords: Hawaiian carrot cake, pineapple cake, cream cheese frosting, carrot pineapple cake, tropical cake, moist carrot cake, best carrot cake recipe, dessert, baked goods

Ingredients

Instructions

Notes

Nutrition

Join Recipes For Home!