hawaiian pineapple carrot cake recipe

Written BySheba G Updated On
hawaiian pineapple carrot cake recipe
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The Best hawaiian pineapple carrot cake recipe

I’m so excited to share with you my favorite Hawaiian Pineapple Carrot Cake recipe. I’ve been making this cake for years, and it’s always a hit with my family and friends.

The combination of sweet pineapple, crunchy walnuts, and spices is a perfect blend of flavors that will leave everyone wanting more. As a busy mom, I love that this recipe is easy to make and can be prepared in advance, making it perfect for potlucks, family gatherings, or even just a quick dessert after dinner.

Plus, the addition of carrots adds an extra layer of nutrition to this treat, making it a guilt-free indulgence for everyone in the household. I’ve experimented with different types of sugar and spices to get the flavor just right, but feel free to adjust to your taste preferences.

This cake is also a great way to use up fresh pineapple and carrots from your garden or farmer’s market. The aroma of this cake baking in the oven is simply irresistible, and the presentation is stunning with its golden brown color and lovely texture.

My kids love helping me mix the batter and scraping the bowl clean – it’s a fun activity for them to participate in. With its tropical flavors and wholesome ingredients, this Hawaiian Pineapple Carrot Cake recipe has become a staple in our household.

Hawaiian Pineapple Carrot Cake

Hawaiian Pineapple Carrot Cake

4.9 from 1916 votes

A moist and flavorful cake combining the tropical sweetness of pineapple with the earthy notes of carrots, perfect for any occasion. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 10Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 cups grated carrots
1/2 cup crushed pineapple (drained)
1/2 cup chopped macadamia nuts

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup crushed pineapple (drained)

For Garnish

chopped macadamia nuts
pineapple wedges

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan.
Set aside.
3In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4Mix well and set aside.
5In another bowl, beat the sugar and eggs together until light and fluffy.
6Gradually add the vegetable oil and vanilla extract, mixing until well combined.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Fold in the grated carrots, crushed pineapple, and chopped macadamia nuts.
9Pour the batter into the prepared baking pan and smooth the top with a spatula.
10Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The top should be golden brown and spring back when lightly touched.
12While the cake is baking, prepare the cream cheese frosting.
13In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
14Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
15Fold in the crushed pineapple.
16Once the cake is done, allow it to cool completely in the pan on a wire rack.
17Spread the cream cheese frosting evenly over the top of the cooled cake.
18Garnish with chopped macadamia nuts and pineapple wedges.
19Slice and serve.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 60mg🧂Sodium: 350mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 3g

📝Notes

Tips: For a healthier option, you can substitute whole wheat flour and reduce the amount of sugar. Adding pineapple juice to the cake batter will add moisture and enhance the pineapple flavor.

Watch Video Of How Hawaiian Pineapple Carrot Cake Works

This Hawaiian Pineapple Carrot Cake recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick dessert after dinner.

The combination of sweet pineapple, crunchy walnuts, and spices is a perfect blend of flavors that will leave everyone wanting more.

Plus, the addition of carrots adds an extra layer of nutrition to this treat, making it a guilt-free indulgence for everyone in the household.

❓ Frequently Asked Questions About Hawaiian Pineapple Carrot Cake

Q: What type of sugar should I use for this recipe?

I recommend using unsalted butter and white granulated sugar for this recipe. You can also experiment with brown sugar or coconut sugar if you prefer a slightly different flavor.

Q: Can I substitute the pineapple juice with another liquid?

Yes, you can use orange juice or apple cider as substitutes for pineapple juice in this recipe.

Q: How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. When you’re ready to serve, thaw overnight in the fridge or at room temperature.

Q: Can I make individual-sized cakes?

Yes, you can make individual-sized cakes using muffin tins or mini cast-iron skillets. Simply adjust the baking time accordingly.

Q: What’s the best way to reheat leftover cake?

You can reheat leftover cake in the microwave or oven. For microwave reheating, wrap the cake tightly in plastic wrap or aluminum foil and heat on high for 10-15 seconds at a time until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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