Hawaiian Pineapple Carrot Cream Cake

📝 The Story Behind the Recipe

Every now and then, a recipe comes along that tastes like pure sunshine on a plate — sweet, moist, and filled with warmth. My Hawaiian Pineapple Carrot Cream Cake was born out of one of those nostalgic kitchen moments. It all started when I was visiting family one summer, and my aunt — who lived in Hawaii for years — shared her version of a tropical carrot cake. It wasn’t just a dessert; it was a memory baked with love, laughter, and the scent of pineapple wafting through the kitchen.

That first bite was unforgettable — soft, buttery crumb laced with the sweetness of crushed pineapple, the earthiness of carrots, and the crunch of toasted coconut and pecans. And just when you think it couldn’t get better, a layer of luscious cream cheese frosting ties everything together with tangy sweetness. Since that day, this cake has become my go-to for family gatherings, Easter brunches, birthdays, and anytime I crave something tropical and comforting.

This isn’t just a carrot cake. It’s a celebration of island flavors and home-baked joy.

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What Makes This Recipe Special 🌴

What truly makes this Hawaiian Pineapple Carrot Cream Cake stand out is its perfect balance — moist yet fluffy, sweet but not overpowering, and rich yet refreshingly fruity. The crushed pineapple brings tropical brightness and moisture, while the carrots add natural sweetness and a beautiful golden color. Toasted coconut adds that irresistible chewiness, and the cream cheese frosting gives a cool, velvety finish.

It’s not just another dessert — it’s a cake that tastes like a tropical vacation. Every forkful reminds you of sunny beaches, ocean breezes, and family laughter. And the best part? It’s simple to make and comes together easily with everyday ingredients.

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Ingredients – Fresh, Simple & Full of Flavor 🛒

For the Cake:

• 2 cups all-purpose flour (or gluten-free 1:1 baking mix)
• 2 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 3 large eggs, room temperature
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 1 cup vegetable oil (or melted coconut oil for tropical flavor)
• 2 tsp vanilla extract
• 2 cups grated carrots (freshly shredded)
• 1 cup crushed pineapple, drained (reserve 2 tbsp juice)
• ½ cup shredded coconut (toasted for extra flavor)
• ½ cup chopped pecans or walnuts

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tsp vanilla extract
• 1–2 tbsp reserved pineapple juice (optional for flavor)

Optional Garnishes:

• Extra shredded coconut (toasted)
• Crushed pineapple chunks
• Chopped pecans
• A sprinkle of cinnamon

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Step-by-Step Cooking Instructions 👩‍🍳

Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. This helps distribute the spices evenly so that each bite bursts with warmth.

Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs, sugars, oil, and vanilla extract until smooth and glossy. The mix should be light in texture and pale in color — this ensures a moist cake base.

Step 4: Bring in the Good Stuff
Fold in grated carrots, crushed pineapple, shredded coconut, and chopped nuts. These ingredients not only bring moisture and texture but also add that irresistible tropical flair.

Step 5: Combine Wet and Dry Mixtures
Slowly add the dry mixture to the wet ingredients. Stir gently until combined — don’t overmix! A few small lumps are okay. Overmixing can make the cake dense instead of fluffy.

Step 6: Pour & Bake
Pour the batter evenly into your prepared pan(s). Bake for 35–40 minutes (for a 9×13 pan) or 25–30 minutes (for rounds), until a toothpick inserted in the center comes out clean.

Step 7: Cool Completely
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and place on a wire rack to cool completely. This step is crucial — if the cake is even slightly warm, the frosting will melt!

Step 8: Make the Cream Cheese Frosting
In a large bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing until fluffy. Add vanilla extract and pineapple juice for that extra tropical twist.

Step 9: Frost the Cake
Once the cake is fully cooled, spread the frosting evenly over the top (and sides if layered). Sprinkle toasted coconut and chopped pecans on top for the perfect finish.

Step 10: Chill & Serve
Refrigerate for at least 30 minutes before serving — this helps the frosting set beautifully and makes slicing easier.

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Serving Suggestions – What to Pair It With 🍰

• Tropical Fruit Salad: A mix of mangoes, kiwi, and pineapple makes the perfect light side.
• Vanilla Bean Ice Cream: Adds a creamy touch that pairs perfectly with the tangy frosting.
• Fresh Mint Leaves: For a refreshing finish and visual pop.
• Coconut Latte or Iced Coffee: Complements the nutty sweetness of the cake beautifully.

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Customization & Variations 🌈

• Gluten-Free Version: Use a 1:1 gluten-free baking flour mix.
• Vegan Version: Substitute flax eggs (1 tbsp flaxseed + 3 tbsp water = 1 egg) and vegan cream cheese for frosting.
• Cupcake Style: Turn the batter into 12–14 cupcakes; bake for 20–22 minutes.
• Extra Tang: Add 1 tsp lemon zest to the frosting for a subtle citrus lift.
• Nut-Free: Skip the nuts and add more coconut for texture.
• Layered Cake: Double the recipe for two tall, bakery-style layers with frosting in between.

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Storing & Reheating 🍱

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw overnight and frost before serving.
• Reheating: For a warm slice, microwave for 10–15 seconds before serving (best without frosting).

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Nutritional Snapshot (Per Serving – Approx.) 🧮

• Calories: 420 kcal
• Protein: 5g
• Fat: 22g
• Carbohydrates: 48g
• Fiber: 2g
• Sugar: 30g
• Sodium: 280mg

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Reader Q&A – Common Questions 💬

1. Can I use fresh pineapple instead of canned?
Yes, but make sure it’s finely crushed and drained well — too much liquid will make the cake soggy.

2. Can I skip the nuts?
Of course! The cake will still be deliciously moist and flavorful without them.

3. Can I make this cake ahead of time?
Yes — in fact, it tastes even better the next day after chilling overnight.

4. How do I prevent my cake from sticking?
Grease and line your pan with parchment paper to ensure easy removal.

5. Can I reduce the sugar?
Yes, you can cut it by ¼ cup without affecting the texture much.

6. Is the frosting necessary?
Not at all — it’s amazing even without frosting as a coffee cake or breakfast treat.

7. Can I use whole wheat flour?
Yes, but use 1¾ cups whole wheat flour instead of 2 cups all-purpose for best texture.

8. What’s the best way to toast coconut?
Spread it on a baking sheet and bake at 325°F for 5–7 minutes until golden brown.

9. Can I make it in a bundt pan?
Yes! Just grease the pan well and bake for 45–50 minutes.

10. How do I keep the frosting smooth and not runny?
Make sure both the cream cheese and butter are room temperature but not too soft, and chill the frosted cake before slicing.

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Final Thoughts 🍽️

There’s something magical about this Hawaiian Pineapple Carrot Cream Cake — it’s moist, dreamy, and full of love in every crumb. The sweetness of pineapple, the wholesome earthiness of carrots, and that velvety frosting come together to create a dessert that’s both comforting and exotic. It’s a slice of the islands, baked right at home. Whether you’re celebrating a holiday, hosting friends, or just craving something tropical and homemade, this cake will make everyone smile.

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Tried This Recipe? 🥰

If you’ve tried my Hawaiian Pineapple Carrot Cream Cake, I’d love to see your creations! Share your photos, drop a comment, and don’t forget to follow MamaCooksDinner on Pinterest for more cozy, creative, and heartwarming desserts made with love. 🌺

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