Hawaiian Carrot Pineapple Cake

There is something about carrot cake that always brings me back to celebrations in our kitchen but this recipe lifts it with sunshiny pineapple and a creamy swirl of frosting The result is a tropical twist on a classic treat that is rich moist and packed with both nostalgia and bright flavors This cake became our go to for big family birthdays when my niece first declared carrots in dessert are not so bad after all

The first time I made this cake I was skeptical about the pineapple but everyone agreed it works so well that now it is a must have ingredient for every carrot cake we make

Ingredients

• All purpose flour: gives the cake a sturdy yet tender crumb sift or aerate for best results
• Baking powder and baking soda: together ensure proper lift and lightness use within six months for strength
• Ground cinnamon: brings needed warmth and aromatic depth look for freshly ground if possible
• Fine salt: heightens all the other flavors Kosher salt also works if adjusted for amount
• Granulated sugar: sweetens the cake and helps it brown evenly
• Large eggs: bind everything together and add moisture always use fresh for fluffier cakes
• Vegetable oil: keeps the crumb extra moist use a neutral variety to let the other flavors shine
• Vanilla extract: ties everything together with sweet floral notes pure extract makes a difference
• Finely grated carrots: add sweetness color and signature texture peel first for the best flavor
• Crushed pineapple: brings juiciness and a little tang drain thoroughly so the cake is not soggy
• Chopped walnuts: offer crunch and nutty depth go for fresh shelled walnuts if possible
• Cream cheese: delivers tang and silkiness in the frosting use full fat for creamier texture
• Unsalted butter: gives the frosting body and lightness let it come to room temperature first
• Powdered sugar: makes the frosting sweet and fluffy sift before using for no lumps
• Pineapple chunks and shredded carrots: add fresh beauty as a garnish buy quality fruit for this finishing touch

Instructions

Prep the Pan:

Grease a 23 by 33 centimeter pan generously with butter or oil dust with flour so the cake unmolds easily and the edges stay tender

Mix Dry Ingredients:

In a medium bowl combine flour baking powder baking soda cinnamon and salt whisk thoroughly to avoid clumps and spread the leavening agents evenly

Combine Wet Ingredients:

In a large bowl beat together granulated sugar eggs vegetable oil and vanilla extract mix until the texture is silky and homogenous so the cake will rise evenly

Add Dry to Wet:

Gradually stir the dry mix into the wet mixture in batches Be gentle and stop mixing as soon as the last streaks of flour disappear This keeps your cake fluffy not dense

Fold in Extras:

Use a wide spatula to gently fold in the grated carrots pineapple and if using the walnuts Turn the bowl a few times until the additions are just combined Too much mixing leads to a heavy cake

Bake:

Pour the batter into your pan and smooth the top Bake at 175 degrees Celsius for thirty five to forty minutes Test the center with a toothpick or skewer for doneness The surface should spring back lightly when pressed

Cool Completely:

Let the cake cool right in the pan on a wire rack until no warmth remains This prevents the frosting from melting into the crumb

Make Frosting:

With a hand mixer or stand mixer beat the softened cream cheese and unsalted butter until fluffy and smooth Add powdered sugar bit by bit then vanilla continue mixing until cloudlike

Ice the Cake:

Scoop the frosting onto the cooled cake Spread in swoops and swirls for an inviting look Use an offset spatula for clean edges

Finish with Garnish:

Top with pineapple chunks and a scatter of shredded carrots Arrange them in a pattern or go rustic by sprinkling at random

The best part for me is always scooping thick cream cheese frosting on top I have tried every carrot cake variation with friends but we always agree the pineapple takes this version to a perfect sweet spot especially when birthdays come around

Storage Tips

Wrap leftover cake tightly or store in an airtight container It will stay moist for up to four days in the refrigerator For longer storage freeze slices without frosting then add fresh cream cheese frosting after thawing and your cake will taste bakery new

Ingredient Substitutions

No walnuts No problem pecans or even toasted coconut work perfectly You can skip nuts altogether if preferred For a dairy free version swap the frosting for a vegan cream cheese blend or a simple vanilla glaze

Serving Suggestions

Serve thick slices with extra pineapple on the side or pair with espresso for an afternoon pick me up For parties I trim the cake into neat squares and top each with a dollop of frosting and a tiny carrot curl

Cultural Context

Hawaiian flavors highlight fresh pineapple and tropical charm but carrot cake itself has global roots spanning from European spiced cakes to modern American classics This recipe brings a bit of island cheer to the table wherever you are

Seasonal Adaptations

Use fresh pineapple in summer for extra brightness

Swap in pumpkin for some of the carrots in autumn

Top with edible flowers during spring for a festive look

Success Stories

This cake is now a regular at our family reunions Every time I serve it at a potluck others go home with the recipe and rave about the moistness The combination of pineapple and carrot has even won over folks who once claimed to dislike carrot cakes

Freezer Meal Conversion

You can double the recipe bake in two pans and freeze one whole for an upcoming event Just be sure to wrap it well Once thawed and frosted no one will know the cake sat in the freezer

This cake always reminds me that a simple twist on tradition can bring so much joy Whether you bake it for family or friends it nearly always disappears before the frosting has a chance to set

Common Recipe Questions

→ Can I substitute the walnuts?

Yes, you can omit the walnuts or replace them with pecans or leave them out entirely for a nut-free option.

→ What makes the cake moist?

Finely grated carrots and crushed pineapple add moisture, while vegetable oil keeps the crumb tender and soft.

→ Can I prepare this in advance?

Absolutely—bake and frost in advance. Store covered in the refrigerator to keep it fresh for several days.

→ Is fresh pineapple necessary?

Canned crushed pineapple works well and saves time, just be sure to drain it thoroughly before use.

→ How should I garnish the cake?

Top with pineapple chunks and shredded carrots as desired for a colorful, appealing finish.