Hawaiian Carrot Pineapple Cake

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Here’s a big, full, beautiful recipe for your Hawaiian Carrot Pineapple Cake — filled with flavor, history, benefits, and even a sweet touch of love ❤️

🍍 Hawaiian Carrot Pineapple Cake

🌺 Introduction

The Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, blending the warmth of cinnamon and carrots with the bright sweetness of crushed pineapple and coconut. This cake represents the perfect harmony between island freshness and homey comfort — a soft, moist, aromatic dessert that melts in your mouth. Ideal for birthdays, holidays, or cozy weekends, it’s a bite of paradise in every slice!

🧁 Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg

Wet Ingredients

  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil (or melted coconut oil for extra flavor)
  • 4 large eggs
  • 2 teaspoons pure vanilla extract

Add-ins

  • 2 cups grated carrots (about 3–4 medium carrots)
  • 1 cup crushed pineapple, drained
  • ½ cup sweetened shredded coconut
  • ½ cup chopped walnuts or pecans (optional)

Cream Cheese Frosting

  • 8 oz (225 g) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk (for smoothness)

👩‍🍳 Instructions / Method

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat the eggs, sugars, oil, and vanilla until smooth and creamy.
  4. Gradually add the dry mixture into the wet mixture. Mix until just combined — do not overmix.
  5. Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts. The batter will be thick and rich.

Step 2: Bake the Cake

  1. Pour the batter evenly into your prepared pans.
  2. Bake for 30–35 minutes (round pans) or 40–45 minutes (rectangle pan), until a toothpick inserted in the center comes out clean.
  3. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Frosting

  1. Beat the cream cheese and butter together until light and fluffy.
  2. Add powdered sugar, one cup at a time, then mix in vanilla and cream.
  3. Whip until smooth and spreadable.

Step 4: Assemble the Cake

  1. If making a layer cake, spread frosting between layers, then coat the top and sides.
  2. Sprinkle with toasted coconut or chopped nuts for garnish.
  3. Chill for 30 minutes before slicing for the cleanest cuts.

📜 History

The origins of carrot cake trace back to medieval Europe, where sugar was scarce and carrots were used as a natural sweetener. The Hawaiian variation came later, popularized in the 20th century when pineapples became a major export from Hawaii. The addition of pineapple and coconut brought tropical flair and moisture, transforming a humble carrot cake into an island delight.

🌿 Benefits

  • 🥕 Carrots are rich in beta-carotene and antioxidants, great for vision and immunity.
  • 🍍 Pineapple contains bromelain, an enzyme that aids digestion.
  • 🥥 Coconut adds healthy fats and fiber.
  • 🌰 Nuts provide omega-3s and protein.
  • 💖 Cream cheese frosting adds calcium and joy!

🧩 Formation

This cake is beautifully structured — the moist carrot base forms the body, the pineapple adds tropical juiciness, and the cream cheese frosting balances sweetness with tang. Each layer complements the next, resulting in a well-formed, soft, and creamy dessert masterpiece.

❤️ Lovers of This Cake

This recipe is adored by:

  • Tropical dessert lovers 🌺
  • Carrot cake fans looking for something new
  • Family gatherings & potluck stars
  • Sweethearts celebrating anniversaries
  • Anyone who loves a taste of Hawaii in every bite!

🥗 Nutrition (Per Slice, approx.)

  • Calories: ~420 kcal
  • Carbs: 52g
  • Protein: 5g
  • Fat: 20g
  • Fiber: 2g
  • Sugar: 38g
  • Vitamin A: 60% DV
  • Calcium: 6% DV

🌈 Conclusion

The Hawaiian Carrot Pineapple Cake isn’t just a dessert — it’s a celebration of color, culture, and comfort. From its tropical aroma to its creamy frosting, it brings sunshine to any table. Whether served chilled with coffee or as a show-stopper at a family feast, this cake reminds us that the best desserts are made with love, joy, and a touch of paradise.

Would you like me to make a no-bake version or a cupcake version of this Hawaiian Carrot Pineapple Cake next?

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