Jump to Recipe Print RecipeThe sweet aroma of freshly baked cake fills the air, whisking me away to sun-soaked shores and endless summer days. If you’re looking for a dessert that captures both warmth and joy, let me introduce you to my Hawaiian Pineapple Carrot Cream Cake. This delightful treat marries the vibrant sweetness of carrots with the tropical zing of pineapple, creating a moist extravaganza perfect for birthdays, brunches, or simply when you need a little sunshine on your plate. Not only is this recipe a crowd-pleaser with its easy prep, but it also offers a vegan option for those looking to indulge while keeping things plant-based. Whether served as a stand-alone dessert or paired with fresh fruit, I can guarantee it will be devoured in no time. Are you ready to dive into this tropical-inspired cake adventure? What makes this cake so irresistible? Tropical Delight: The combination of crushed pineapple and grated carrots creates a unique flavor profile that’s both refreshing and satisfying. Moist & Delicious: Each slice boasts an incredibly moist crumb, making it a delightful treat you’ll want to savor. Easy Vegan Swap: With simple substitutions like flax eggs and dairy-free frosting, everyone can enjoy this cake without missing out! Perfect for Any Occasion: Whether it’s a birthday party or a brunch gathering, this cake is sure to impress guests of all ages. Versatile Variations: Feel free to experiment with different nuts or add coconut for that extra tropical flair, ensuring a new experience each time! You’ll savor this tropical goodness. Don’t forget to check out my Coconut Cream Pancakes for another island-inspired treat! Pineapple Carrot Cream Cake Ingredients For the Cake • All-purpose flour – Provides structure; you can substitute with whole wheat flour for added nutrition. • Granulated sugar – Adds sweetness; coconut sugar works well for a lower glycemic option. • Baking powder & Baking soda – Essential leavening agents; ensure they’re fresh to prevent a dense cake. • Salt – Enhances flavor. • Cinnamon, nutmeg, and ginger – These spices add warmth; feel free to adjust based on your personal preference. • Vegetable oil – Provides moisture; substitute with melted coconut oil for a tropical twist. • Eggs – Help bind and enrich the batter; for a vegan option, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). • Grated carrots – Contributes natural sweetness and moisture. • Crushed pineapple (drained) – Adds a burst of tropical flavor; you can swap with unsweetened applesauce for moisture. • Vanilla extract – Enhances the overall flavor profile. • Chopped walnuts (optional) – Adds a nutty crunch; pecans are a lovely alternative, or omit for a nut-free version. For the Frosting • Cream cheese frosting – Provides a sweet, tangy finish; use dairy-free frosting to maintain a vegan option. Step‑by‑Step Instructions for Pineapple Carrot Cream Cake Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). While the oven is warming up, prepare two 9-inch round cake pans by greasing them with butter or oil and lightly dusting with flour. This will ensure your Pineapple Carrot Cream Cake releases easily after baking, providing that perfect golden edge you want to achieve. Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until they are thoroughly combined. This step should take about 1–2 minutes. The mixture should be smooth with no lumps visible, as this ensures an even bake and helps the cake rise beautifully. Step 3: Combine Wet Ingredients Next, add the vegetable oil and eggs to your dry ingredients. Using a whisk or a hand mixer, blend until the mixture is smooth and homogenous, which should take about 2 minutes. This is crucial for your Pineapple Carrot Cream Cake, as the moisture from the oil and richness from the eggs will create a fluffy texture that everyone will love. Step 4: Add Carrots & Pineapple Gently fold in the grated carrots, drained crushed pineapple, and vanilla extract into the batter. If you’re using walnuts for added crunch, now’s the time to add those too! Mix until everything is just combined, being careful not to overmix. You want to see vibrant flecks of carrots and pineapple throughout the batter, which means your cake will be bursting with flavor. Step 5: Divide & Pour Pour the batter evenly into the prepared cake pans, ensuring a smooth top with a spatula. This helps the cakes rise evenly during baking. Take a moment to admire the lovely color of your batter; it should be a rich orange hue studded with bits of pineapple and carrot, ready to transform into a delightful Pineapple Carrot Cream Cake. Step 6: Bake the Cakes Place the pans in your preheated oven, and bake for 30–35 minutes. To check for doneness, insert a toothpick into the center of each cake; it should come out clean or with a few moist crumbs attached. If it comes out wet with batter, give it a few more minutes, keeping an eye on the color to avoid overbaking. Step 7: Cool Cakes Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, gently transfer them to wire racks to cool completely. This cooling period is important as it prevents the frosting from melting later on, ensuring a beautifully decorated Pineapple Carrot Cream Cake. Step 8: Frost the Cake After the cakes have cooled completely, it’s time to frost. Using a spatula, generously apply cream cheese frosting between the layers and on the top and sides of your cake. Take your time to create smooth, even layers; this not only adds flavor but makes for a stunning presentation, elevating your Pineapple Carrot Cream Cake to dessert perfection. Tips for the Best Pineapple Carrot Cream Cake Fresh Ingredients: Always use fresh baking powder and baking soda. Stale leavening agents can cause your cake to be dense. Mixing Method: Avoid overmixing the batter after adding the wet ingredients. This keeps the crumb light and fluffy in your Pineapple Carrot Cream Cake. Cooling Time: Let the cakes cool completely before frosting. This helps prevent the cream cheese frosting from melting and sliding off. Flavor Development: Prepare the cake a day in advance. Refrigerating overnight allows the flavors to meld beautifully, enhancing taste. Vegan Options: Remember, you can easily make a vegan version using flax eggs and dairy-free frosting for everyone to enjoy! Make Ahead Options These Pineapple Carrot Cream Cakes are perfect for meal prep enthusiasts! You can prepare the cake layers up to 24 hours in advance, allowing the flavors to meld beautifully. Simply bake the cakes, let them cool completely, and then wrap each layer tightly in plastic wrap to maintain moisture and prevent drying out. You can also mix the frosting ahead of time and store it in the refrigerator for up to 3 days; just give it a good stir before frosting your cake. When you’re ready to serve, frost the chilled layers and let the cake sit at room temperature for about 30 minutes. This way, your delightful, tropical dessert will be just as moist and delicious, without the last-minute rush! How to Store and Freeze Pineapple Carrot Cream Cake Fridge: Store your Pineapple Carrot Cream Cake in an airtight container for up to 5 days. This keeps it moist and fresh while allowing the flavors to meld beautifully. Freezer: To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Enjoy them within 3 months for the best taste. Reheating: When ready to enjoy a slice, thaw it in the fridge overnight, then warm in the microwave for about 10-15 seconds, or until just warmed through. Make-Ahead: Prepare the cake a day in advance for enhanced flavor, and store it in the fridge until you’re ready to frost and serve. Pineapple Carrot Cream Cake Variations Feel free to unleash your creativity with these delightful twists on the classic cake, enhancing its tropical vibes and personalizing each slice! Vegan Option: Use flax eggs and dairy-free frosting to create a delicious vegan Pineapple Carrot Cream Cake that everyone can enjoy. This way, no one has to miss out on the tropical fun! Different Fruit: Replace pineapple with banana or mango for a different tropical flavor, keeping the cake moist and delicious. Each option brings a unique twist to this beloved cake recipe! Flavor Boost: Adding a teaspoon of coconut extract enhances the tropical essence; imagine each bite filled with an extra layer of island bliss. You can feel the warmth of the sun with every forkful. Nut Alternatives: Switch walnuts with pecans or macadamia nuts for a crunchy surprise that complements the moist cake. Embracing different nuts adds a delightful depth of flavor and texture! Tropical Shredded Coconut: Fold in unsweetened shredded coconut for an extra tropical flair; it adds chewiness and sunshine to each slice! This way, you can increase the cake’s tropical character without overwhelming it. Gluten-Free Variation: Use a gluten-free blend in place of all-purpose flour to make this cake gluten-free, allowing all of your friends to enjoy it. Just be sure to check your baking powder for gluten! Spice it Up: For those who crave a little heat, add a pinch of cayenne pepper or ground cardamom to the spices, which creates a warm and fragrant cake. This twist adds excitement and a cozy spice note to the overall flavor. Creamy Layer: Try adding a layer of whipped cream between the cake layers for added richness. Light and airy, it balances the dense cake beautifully, creating a dreamy texture. Don’t forget to explore more delicious recipes like my Strawberries Cream Overnight Oats for a refreshing treat or indulge in a slice of Decadent Chocolate Cake for a special occasion! What to Serve with Hawaiian Pineapple Carrot Cream Cake The delightful taste of tropical sweetness brings joy to your table, creating a full meal that’s vibrant and unforgettable. Coconut Whipped Cream: Light and fluffy, this creamy topping enhances the tropical flavors of the cake perfectly and adds a delightful twist. Fresh Tropical Fruit Salad: Bursting with flavors from mango, kiwi, and strawberries, this vibrant side refreshingly complements the rich cake. Vanilla Ice Cream: A scoop of velvety vanilla ice cream adds a creamy contrast to the moist cake, elevating your dessert experience to new heights. Cacao Nibs: These crunchy, chocolatey bits provide a satisfying texture and subtle bitterness, creating an exciting balance to the sweet cake. Mint Tea: Refreshing and light, a steaming cup of mint tea cleanses the palate, making it the perfect drink pairing for this tropical dessert. Lemon Sorbet: A tangy lemon sorbet offers a refreshing contrast to the cake’s rich sweetness, creating a delightful end to your meal. Indulge in these pairings for a complete experience and make every bite of the Pineapple Carrot Cream Cake a moment to remember! Pineapple Carrot Cream Cake Recipe FAQs How do I choose the right pineapple for this cake? Absolutely! When selecting pineapple, look for fresh fruit that feels heavy for its size and has a sweet aroma. The skin should be firm with a slight give, avoiding any soft spots or dark patches, indicating overripeness. For canned pineapple, ensure you pick a quality brand with no added sugars for the best flavor. How should I store my Pineapple Carrot Cream Cake? To keep your cake fresh, store it in an airtight container in the refrigerator for up to 5 days. You can also cover it with plastic wrap to help retain moisture. If you know you won’t finish it within that timeframe, freezing is a great option. Just make sure it cools completely before packing it away. Can I freeze Pineapple Carrot Cream Cake? Absolutely! To freeze, first, slice the cake into individual portions. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag. This keeps your cake protected from freezer burn. Enjoy the slices within 3 months for the best quality. To thaw, simply place the wrapped slice in the refrigerator overnight. What if the cake turns out dense? Very common! A dense cake can often be due to overmixing the batter or using old baking powder and baking soda. To prevent this, mix the wet and dry ingredients separately until just combined; it’s okay if a few lumps remain! Always check the expiration dates on your leavening agents, as stale ones can lead to a flat cake. Are there any dietary considerations I should be aware of? Definitely! If you’re baking for guests with dietary restrictions, this recipe has great vegan substitutions using flax eggs and dairy-free frosting. Always ask about nut allergies if you’re including walnuts, as many people could be allergic. Feel free to adjust ingredients according to your guests’ needs! Can I make this cake ahead of time? Absolutely! Making the cake a day in advance is actually a great idea. After baking, let it cool completely, then store it in the fridge without frosting. The flavors meld together beautifully as it sits overnight. Just frost it before serving for the best taste and freshness! Pineapple Carrot Cream Cake: Tropical Bliss in Every Bite This Pineapple Carrot Cream Cake combines vibrant carrot sweetness with tropical pineapple zing, resulting in a moist cake perfect for any occasion. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 35 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 12 slicesCourse: DessertsCuisine: HawaiianCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups All-purpose flour Substitute with whole wheat flour for added nutrition.1 cup Granulated sugar Coconut sugar works well for a lower glycemic option.2 teaspoons Baking powder Ensure it's fresh to prevent a dense cake.1 teaspoon Baking soda Essential leavening agent.1/2 teaspoon Salt Enhances flavor.1 teaspoon Cinnamon Adjust based on preference.1/2 teaspoon Nutmeg Adjust based on preference.1/2 teaspoon Ginger Adjust based on preference.1/2 cup Vegetable oil Substitute with melted coconut oil for a tropical twist.3 large Eggs For vegan option, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).2 cups Grated carrots Contributes natural sweetness and moisture.1 cup Crushed pineapple (drained) Adds tropical flavor; can swap with unsweetened applesauce.1 teaspoon Vanilla extract Enhances flavor.1/2 cup Chopped walnuts (optional) Pecans are a lovely alternative or omit for nut-free version.For the Frosting2 cups Cream cheese frosting Use dairy-free frosting to maintain a vegan option. Equipment 9-inch round cake pansmixing bowlswhiskhand mixerspatulaWire Racks Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them.In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until they are thoroughly combined.Add the vegetable oil and eggs to your dry ingredients and blend until the mixture is smooth and homogenous.Gently fold in the grated carrots, drained crushed pineapple, and vanilla extract into the batter.Pour the batter evenly into the prepared cake pans, ensuring a smooth top.Place the pans in your preheated oven and bake for 30–35 minutes, checking for doneness.Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to wire racks.Once cooled completely, frost the cakes with cream cheese frosting. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg NotesFor the best results, use fresh baking powder and baking soda. Avoid overmixing the batter after adding wet ingredients. Refrigerating the cake overnight can enhance flavor. Tried this recipe?Let us know how it was!
