Hawaiian Carrot Pineapple Cake: 7 Easy Steps to Delightful Bliss

Name: Hawaiian Carrot Pineapple Cake: 7 Easy Steps to Delightful Bliss
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup vegetable oil; 4 large eggs; 2 cups grated carrots; 1 cup crushed pineapple, drained; 1 cup chopped walnuts (optional)

September 1, 2025

By:

Julia marin

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Oh my goodness, let me tell you about my absolute favorite dessert: the *Hawaiian carrot pineapple cake*! This cake is like a tropical vacation for your taste buds, bursting with the sweetness of pineapple and the earthiness of carrots. Every time I bake this, I can’t help but get excited; the smell wafting through the kitchen is simply heavenly! It’s so moist and flavorful that it practically melts in your mouth. Trust me, once you take a bite, you’ll be transported to a sunny beach—at least in your mind! I remember the first time I made this cake for a family gathering; everyone went crazy for it! Seriously, I had to hide the last slice just to keep it for myself! You’re going to love this recipe as much as I do!

hawaiian carrot pineapple cake - detail 1

Ingredients List

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts (optional)

How to Prepare Instructions

First things first, preheat your oven to 350°F (175°C). You want it nice and warm so your cake bakes perfectly!
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, ground cinnamon, and salt. Give it a good whisk until everything’s mixed together nicely.
In another bowl, whisk together the vegetable oil and eggs until they’re well blended. It should look smooth and creamy. Trust me, this step makes all the difference!
Now, pour the wet mixture into the dry ingredients. Stir it all together until just combined—don’t overdo it, or your cake might end up dense!
Here comes the fun part! Gently fold in the grated carrots, crushed pineapple, and if you like a little crunch, the chopped walnuts. You’ll love how colorful and vibrant the batter looks!
Next, grease your cake pans with a bit of oil or butter to ensure easy release later. Then, evenly pour the batter into the prepared pans.
Pop those pans into your preheated oven and bake for about 30-35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Oh, the smell will be amazing!
Once baked, take them out and let them cool in the pans for about 10 minutes before transferring them to a wire rack. This cooling step is crucial to keep them from falling apart.
Let the cakes cool completely before you dive in or frost them. Patience is key, but I promise it’s worth the wait!

Why You’ll Love This Recipe

It’s incredibly moist and tender, thanks to the perfect blend of carrots and pineapple.
The delightful tropical flavors will brighten your day and impress your friends and family.
It’s super easy to prepare, even for beginners—just mix, fold, and bake!
There’s no need for fancy equipment; all you need are a couple of bowls and a whisk!
It’s a great way to sneak in some veggies, making it a guilt-free indulgence.
Perfect for any occasion, whether it’s a casual get-together or a festive celebration.
Your kitchen will smell heavenly while it bakes—who can resist that?
Leftovers are just as delicious, and it keeps well for days!

Tips for Success

Alright, let’s make sure your *Hawaiian carrot pineapple cake* turns out absolutely perfect! Here are my top tips that I’ve learned through many delicious (and a few not-so-delicious) attempts:

Fresh Ingredients: Always use fresh carrots and high-quality pineapple for the best flavor. If you can, grate the carrots yourself; it really does make a difference in texture!
Don’t Skip the Draining: Make sure to drain the crushed pineapple well. Too much moisture can make your cake soggy, and nobody wants that!
Room Temperature Eggs: Use eggs that are at room temperature. This helps them mix better with the oil and creates a fluffier cake. Just pop them in warm water for a few minutes if you forget!
Check Your Oven: Every oven is a little different, so keep an eye on your cake. Start checking for doneness a few minutes before the recommended baking time. You want that toothpick to come out clean, but don’t overbake!
Mix Gently: When you fold in the carrots, pineapple, and walnuts, do it gently. You want to keep all that lovely air in the batter for a light, fluffy cake.
Cool Before Frosting: Allow your cakes to cool completely before frosting them. If you frost while they’re warm, the frosting can melt, and it’s just not a pretty sight!
Experiment with Flavors: Feel free to add a pinch of nutmeg or some coconut for an extra tropical twist. It’s your cake, so make it as unique as you want!
Store Properly: If you have leftovers (if!), store them in an airtight container at room temperature for a day or in the fridge for longer. Just make sure to enjoy it within a few days for the best taste!

With these tips in your back pocket, you’re all set to bake a cake that will blow everyone away! Happy baking!

Variations

One of the best things about the *Hawaiian carrot pineapple cake* is how versatile it is! You can totally switch things up to suit your taste or to give it a fun twist. Here are some of my favorite variations you can try:

Coconut Delight: Add shredded coconut to the batter for an extra tropical flavor. About 1 cup should do the trick—just make sure it’s unsweetened to keep it balanced!
Spiced Up: Want to add some warmth? Toss in a teaspoon of nutmeg or allspice to the dry ingredients. It’ll give your cake an aromatic touch that’s just divine!
Raisin or Cranberry Burst: Throw in some raisins or dried cranberries for a chewy texture and a pop of sweetness. About 1 cup will add a lovely surprise in every bite!
Chocolate Chips: For a decadent twist, fold in some semi-sweet or dark chocolate chips. Yum! Who can resist chocolate with their carrot cake?
Frosting Switch-up: Instead of traditional cream cheese frosting, try a tropical whipped coconut cream or a vanilla buttercream. It’ll take your cake to a whole new level!
Layered Cake: Instead of a single layer, make it a layered cake by baking in three pans. Just remember to adjust the baking time a bit since they’ll cook faster!
Nutty Goodness: If you’re a nut lover, consider swapping the walnuts for pecans or macadamia nuts. They’ll add a different crunch and flavor that pairs beautifully!

Feel free to mix and match these ideas to create a *Hawaiian carrot pineapple cake* that’s uniquely yours. The sky’s the limit! Happy baking!

Storage & Reheating Instructions

Now that you’ve baked this delicious *Hawaiian carrot pineapple cake*, let’s talk about how to store those precious leftovers (if there are any!). Proper storage is key to keeping that moist texture and delightful flavor intact.

Room Temperature: If you plan to eat the cake within a day or two, you can store it at room temperature. Just cover it with plastic wrap or place it in an airtight container to keep it fresh.
Refrigerator: For longer storage, pop it in the fridge! Make sure it’s well-covered to prevent it from drying out. It should stay delicious for about 5-7 days.
Freezing: If you want to save some for later, you can freeze the cake! Wrap individual slices tightly in plastic wrap, then place them in a freezer bag. It’ll keep well for up to 3 months. When you’re ready to enjoy, just let it thaw overnight in the fridge.

Reheating: When it comes to reheating, I recommend warming up slices in the microwave for about 10-15 seconds. This will make it nice and cozy without drying it out. If you prefer a bit of a crust, you can pop a slice in the oven at 350°F (175°C) for about 5-10 minutes. Just keep an eye on it!

With these storage tips, your *Hawaiian carrot pineapple cake* will be just as delightful days later as it was right out of the oven. Enjoy every last bite!

Nutritional Information

Alright, let’s chat about the nutritional side of this delightful *Hawaiian carrot pineapple cake*! Just a heads up, these values are estimates, so they might vary a bit based on your specific ingredients and portion sizes. Here’s a general breakdown for each slice:

Calories: 350
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 250mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 25g
Protein: 4g

This cake is not just a tasty treat; it also has a bit of goodness from the carrots and pineapple! So, enjoy every slice, but as with all desserts, remember to savor them in moderation. Happy indulging!

FAQ Section

Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will add a bright and juicy flavor to your *Hawaiian carrot pineapple cake*. Just make sure to finely chop it and drain any excess juice to avoid making the batter too wet.

What if I don’t like walnuts?
No problem at all! You can simply leave them out or substitute them with another nut, like pecans or macadamia nuts. If you want to go nut-free, just skip them entirely; the cake will still be delicious!

Can I make this cake gluten-free?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Just be sure to check the blend for a good balance of ingredients for the best results. It might take a little adjusting, but it’s definitely doable!

How can I make this cake even sweeter?
If you’re looking for a sweeter kick, consider adding a bit of extra sugar to the batter or drizzling a sweet glaze on top after it cools. A simple mixture of powdered sugar and a splash of pineapple juice makes for a lovely topping!

Can I bake this as cupcakes instead?
You bet! This *Hawaiian carrot pineapple cake* recipe can be transformed into cupcakes. Just fill your cupcake liners about two-thirds full and bake for 18-20 minutes, or until a toothpick comes out clean. Perfect for sharing!

For more information on the health benefits of carrots, check out this Healthline article.

For tips on baking with pineapple, visit this BBC Good Food guide.

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.