Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake is a delightful twist on the classic carrot cake, combining the natural sweetness of pineapple with the rich texture of shredded carrots. This moist and flavorful cake is a perfect blend of tropical ingredients, making it an ideal dessert for gatherings, special occasions, or any time you crave something indulgent yet refreshing. The pineapple adds a subtle tartness, while the carrots contribute to the cake’s density, resulting in a moist texture that pairs wonderfully with the sweetness of the cake’s frosting. Topped with a creamy, often tangy cream cheese frosting, this cake delivers both a tropical and comforting experience with every bite.

The history of carrot cake dates back to medieval times, where carrots were often used as a sweetener in cakes due to their natural sugars. The modern carrot cake we know today became popular in the United States during the 20th century, and in the 1970s, the addition of pineapple to carrot cake recipes gained popularity, especially in Hawaii, due to the availability of fresh pineapples. The combination of pineapple and carrot in a cake was an innovation that gave the cake a unique tropical flavor, resulting in the Hawaiian Carrot Pineapple Cake. This cake has since become a beloved dessert for many, with its moist texture and combination of fruits and vegetables offering a delightful contrast in flavors.

Ingredients for Hawaiian Carrot Pineapple Cake include some familiar items found in traditional carrot cake recipes, with the added twist of pineapple. The base typically consists of flour, sugar, and eggs, which form the structure of the cake. The addition of shredded carrots provides moisture and texture, while the crushed pineapple adds both sweetness and tanginess. Walnuts or pecans are often included for a crunchy element, although they are optional. The cake is typically flavored with cinnamon, nutmeg, and vanilla extract to enhance its warm, spiced flavor. The key to its moisture is the pineapple, which helps to keep the cake tender and soft. The frosting is usually a cream cheese-based icing, combining cream cheese, butter, powdered sugar, and vanilla extract, offering a rich and tangy contrast to the sweetness of the cake.

Step-by-Step Recipe for Hawaiian Carrot Pineapple Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and a pinch of salt. Set aside.
3. In a separate bowl, beat 4 large eggs and 1 ½ cups of granulated sugar until the mixture is smooth and well combined.
4. Add 1 cup of vegetable oil and 1 teaspoon of vanilla extract to the egg-sugar mixture, mixing until smooth.
5. Stir in 2 cups of shredded carrots and 1 can (8 oz) of crushed pineapple, drained (reserve the juice for later).
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Optionally, fold in 1 cup of chopped walnuts or pecans for added crunch and flavor.
8. Divide the batter evenly between the prepared cake pans and spread it out evenly with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
11. While the cake cools, prepare the frosting. In a large bowl, beat 8 oz of cream cheese, ½ cup of unsalted butter, and 4 cups of powdered sugar until smooth and creamy. Add 1 teaspoon of vanilla extract and a pinch of salt, mixing until fully incorporated.
12. Once the cakes are completely cooled, spread a layer of frosting on top of one cake, then place the second cake on top. Frost the top and sides of the cake evenly with the cream cheese frosting.
13. Garnish with chopped walnuts or shredded coconut if desired. Slice and serve.

Tips for the Perfect Hawaiian Carrot Pineapple Cake:

1. Make sure to drain the pineapple well to avoid excess moisture in the batter. Too much liquid can make the cake soggy.
2. Use room temperature eggs and cream cheese for smoother mixing and a more even texture in the batter and frosting.
3. For a more intense flavor, toast the walnuts or pecans before adding them to the cake for a richer, nuttier taste.
4. Don’t overmix the batter when combining the dry and wet ingredients, as this can result in a denser cake.
5. If the frosting is too thick, add a little milk or pineapple juice to reach the desired consistency.
6. Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.

Variations and Customizations:
Hawaiian Carrot Pineapple Cake is incredibly versatile, and you can adjust the recipe to suit your preferences. For a dairy-free option, you can substitute the cream cheese frosting with a non-dairy frosting made from coconut milk or a dairy-free cream cheese alternative. You can also experiment with the type of nuts used, substituting macadamia nuts for a truly Hawaiian flavor, or omit nuts entirely for a smoother texture. If you like a stronger pineapple flavor, you can increase the amount of pineapple in the batter or use pineapple tidbits for more texture. Additionally, adding coconut flakes to the batter or the frosting will enhance the tropical flavors even further. To make this cake even more indulgent, you can drizzle it with a bit of caramel or top it with a cream cheese glaze for extra richness.

Health Considerations and Nutritional Value:
Hawaiian Carrot Pineapple Cake is a decadent treat, and while it’s made with some wholesome ingredients like carrots and pineapple, it is still a dessert that is high in sugar and fat. A typical slice of this cake can contain around 300-400 calories, depending on the size of the slice and the amount of frosting. The cake also contains significant amounts of fat, primarily from the oil and cream cheese, as well as carbohydrates from the flour and sugar. While it offers some nutritional benefits, such as fiber from the carrots and a small amount of vitamins from the pineapple, it is important to enjoy this cake in moderation as part of a balanced diet. For those seeking a lighter version, you can try reducing the sugar content, using a lower-fat cream cheese for the frosting, or substituting part of the oil with applesauce.

FAQ:

1. Can I make this cake in advance? Yes, the cake can be made ahead of time. Simply bake and cool the cakes, then store them in an airtight container at room temperature or refrigerate them. Frost before serving.
2. Can I freeze Hawaiian Carrot Pineapple Cake? Yes, you can freeze the cake. Wrap the cooled cakes tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting and serving.
3. Can I make this cake without nuts? Absolutely! If you prefer a nut-free cake, simply omit the nuts from the batter or frosting.
4. Can I use fresh pineapple instead of canned? Yes, fresh pineapple can be used, but make sure to chop it finely and drain the excess juice before adding it to the batter.

Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake combines the rich flavors of carrots and pineapple to create a moist and tropical dessert. The cream cheese frosting adds a tangy contrast to the sweet cake, making it a delightful treat for any occasion.

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 5 hours hrs

Servings 15

Ingredients

  

• 2 and 1/2 cups 312g all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon each of ground cloves ground ginger, and ground nutmeg
• 1 cup canola oil 240ml or vegetable oil*
• 1 and 1/4 cups 250g packed light or dark brown sugar
• 1/3 cup 67g granulated sugar
• 4 large eggs at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups 260g shredded carrots (about 4 large peeled carrots)
• 1 cup 8 ounces crushed pineapple, drained*
• 1 cup 125g chopped walnuts

Cream Cheese Frosting

• 8 ounces 226g full-fat brick cream cheese, softened to room temperature
• 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
• 3 cups 360g confectioners’ sugar, plus an additional 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions

 

• Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan. I typically use a glass pan for this.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and other spices. Set this mixture aside.
• In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk until fully combined. Gently fold in the grated carrots, pineapple, and walnuts.
• Transfer the batter into the prepared pan and spread it evenly. Bake for 45-55 minutes, but be mindful of your specific oven as baking times may vary. The cake is done when a toothpick inserted into the center comes out clean. If the top or edges of the cake are browning too quickly, loosely cover it with aluminum foil.
• Once baked, remove the cake from the oven and place it on a wire rack. Let it cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed up the cooling process.
• For the frosting: In a large bowl, use a handheld or stand mixer with a paddle or whisk attachment to beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners’ sugar, vanilla, and salt, then beat on low speed for 30 seconds. Switch to high speed and beat for another 2 minutes. If you prefer thicker frosting, add the extra 1/4 cup of confectioners’ sugar (which I often do).
• Once the cake has cooled, spread the frosting evenly over the top. Refrigerate the cake for 30 minutes before serving to allow the frosting to set, which also makes cutting easier.
• Store any leftover cake tightly covered in the refrigerator for up to 5 days.

Notes

Make Ahead Instructions: Prepare the cake through step 5. Cover it tightly and refrigerate for up to 2 days or freeze for up to 3 months. When ready to serve, bring the cake to room temperature, prepare the frosting, frost the cake, and serve. The frosted cake can also be frozen for up to 3 months. Thaw it overnight in the refrigerator, and either bring it to room temperature or serve it cold.

Special Tools (affiliate links): Electric Mixer (Handheld or Stand), Glass Mixing Bowl, Whisk, 9×13-inch Baking Dish, Icing Spatula, Box Grater

Oil: Instead of using 1 cup of oil, try substituting with 1/2 cup (90g) unsweetened applesauce and 1/2 cup (120ml) oil. The cake will still be just as moist.

Carrots: Avoid using pre-shredded carrots from the produce section as they tend to be drier. Instead, grate 3 large carrots fresh to yield approximately 2 moist cups of shredded carrot.

Pineapple: I typically use canned crushed pineapple, but you can also crush fresh pineapple for the cake batter. Crushed pineapple, unlike pineapple chunks, helps keep the cake moist and tender. If you prefer larger chunks of pineapple in the cake, you can substitute with pineapple chunks instead.

Layer Cake: Use this sheet cake batter recipe, then follow the assembly and baking instructions in my carrot cake recipe. The frosting recipe in the layer cake version makes slightly more than this one.

Cupcakes: While I usually make carrot cake cupcakes, you can easily turn this batter into cupcakes. This recipe yields more batter, making approximately 24-28 cupcakes. Line your muffin pan with liners and bake the cupcakes for 19-22 minutes at the same temperature. Use a toothpick to check for doneness.

Bundt Cake: Use this sheet cake batter recipe, pour it evenly into a greased 9.5- or 10-inch Bundt pan, and bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean. Because the cake is so moist and thick, it will take longer to bake. If the top starts browning too quickly, cover it loosely with aluminum foil. Once done, remove it from the oven and allow it to cool in the pan for 30 minutes. Then, invert the slightly cooled Bundt cake onto a wire rack to cool completely.