A beautifully decorated tropical pineapple cake with creamy frosting, garnished with fresh pineapple slices and whipped cream rosettes, presented on a wooden cake stand.

Hawaiian Pineapple Carrot Cream Cake

by


The Hawaiian Pineapple Carrot Cream Cake is a tropical delight that combines the natural sweetness of pineapple, the earthiness of carrots, and the creaminess of a decadent frosting. This cake is moist, flavorful, and perfect for any occasion, from birthdays to casual get-togethers. The harmonious blend of flavors, paired with its ease of preparation, makes it a favorite among both novice bakers and seasoned dessert enthusiast

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple (drained)
  • ½ cup shredded coconut (optional)
  • ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (optional, for thinner consistency)

Directions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. Combine Wet Ingredients: In another bowl, beat the eggs, granulated sugar, and brown sugar until creamy. Gradually add the oil and vanilla extract, mixing until well incorporated.
  4. Fold in Carrots and Pineapple: Gently stir the grated carrots, crushed pineapple, shredded coconut, and nuts (if using) into the wet mixture.
  5. Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  6. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the Frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until the mixture is fluffy. Stir in the vanilla extract and, if needed, a tablespoon of heavy cream for a smoother consistency.
  9. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer over it. Frost the top and sides of the cake evenly.
  10. Decorate (Optional): Garnish with additional shredded coconut, chopped nuts, or pineapple chunks for a festive touch.

Servings and Timing

  • Servings: 12 slices
  • Preparation Time: 20 minutes
  • Baking Time: 30–35 minutes
  • Cooling and Assembly Time: 1 hour

Variations

  1. Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a celiac-friendly dessert.
  2. Vegan Twist: Replace eggs with flaxseed or chia seed “eggs,” use a plant-based cream cheese, and opt for coconut oil instead of vegetable oil.
  3. Spice it Up: Add a pinch of ground ginger or allspice to the batter for an extra layer of warmth and complexity.
  4. Layer Cake Alternative: Bake the batter in a bundt pan for a beautifully shaped single-layer cake.
  5. Lighter Frosting: Swap the cream cheese frosting with a light glaze made from powdered sugar, pineapple juice, and a dash of vanilla.

Storage and Reheating

  • Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Freeze unfrosted cake layers by wrapping them tightly in plastic wrap and storing them in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting.
  • Reheating: Serve chilled or allow the cake to come to room temperature before serving. Do not reheat the frosted cake in the oven, as the frosting may melt.

FAQs

  1. Can I use fresh pineapple instead of canned pineapple?
    Yes, you can use fresh pineapple in this recipe. To do so, finely chop the fresh pineapple and ensure it is well-drained to remove excess moisture. Too much liquid can make the cake overly moist and affect its texture. Fresh pineapple adds a brighter, natural flavor to the cake that complements the carrots beautifully.
  2. What can I use as a substitute for eggs in this recipe?
    If you’re looking to make this cake egg-free, you can use flaxseed or chia seed “eggs.” To make one flax or chia egg, mix 1 tablespoon of ground seeds with 3 tablespoons of water and let it sit for 5 minutes until it forms a gel-like consistency. Use three of these as a substitute for the three eggs in the recipe. Applesauce or mashed bananas can also work as egg replacements, but they may slightly alter the flavor and texture.
  3. How can I make the cake even more flavorful?
    You can add extra spices such as ground ginger, allspice, or a pinch of cloves for more warmth and complexity. A splash of rum or coconut extract in the batter can enhance the tropical vibe. For an added textural surprise, mix in golden raisins or dried pineapple chunks. Toasting the shredded coconut and nuts before adding them to the batter can also intensify their flavors.
  4. What should I do if my cake turns out too dense?
    A dense cake can result from overmixing the batter, which develops gluten and makes the cake heavy. To avoid this, gently fold the wet and dry ingredients together until just combined. Also, check your baking soda for freshness; expired leavening agents can affect the cake’s rise. Lastly, make sure you properly measure the flour by fluffing it with a spoon, scooping it into the measuring cup, and leveling it off with a knife.
  5. Can I make this recipe in different cake pans?
    Definitely! While the recipe is designed for two 9-inch round cake pans, you can bake it in a 9×13-inch rectangular pan, a bundt pan, or even as cupcakes. Adjust the baking time accordingly—cupcakes typically take 20–25 minutes, while a bundt pan might require closer to 50 minutes. Always use a toothpick to test for doneness.

Conclusion

The Hawaiian Pineapple Carrot Cream Cake is more than just a dessert; it’s a celebration of tropical flavors and comforting textures that bring warmth and joy to any occasion. This cake masterfully combines the earthy richness of carrots, the juicy sweetness of pineapple, and the creamy decadence of a velvety cream cheese frosting. Every bite is a harmonious blend of natural ingredients and delightful flavors, making it a standout choice whether you’re entertaining guests or indulging in a moment of personal joy.

One of the reasons this cake is so beloved is its versatility. It caters to various dietary preferences and creative spins, allowing you to customize it to suit your needs. Whether you opt to add shredded coconut for extra tropical flair, toasted nuts for crunch, or a hint of ginger for an aromatic kick, the recipe provides a foundation for endless culinary exploration. Even without adjustments, its moist crumb and perfect balance of sweetness make it a foolproof treat.

Related Recipes to Explore

Enhance your baking journey by exploring these delightful recipes from the same culinary collection. The Hawaiian Pineapple Carrot Cream Cake pairs wonderfully with other tropical and creamy desserts that can be part of an indulgent spread or enjoyed individually. Check out these recipes to expand your repertoire:

  1. Discover the decadent combination of chocolate and coconut with the Decadent Chocolate Coconut Poke Cake.
  2. Add a nutty twist to your desserts by trying the flavorful Pistachio Cream Cake.
  3. For a classic favorite, the Strawberries & Cream Pastry Puffs offer a light and airy treat.
  4. Dive into the richness of cheesecake with the Cinnamon Roll Honeybun Cheesecake.
  5. Enjoy a tangy, fruity touch with the Cranberry Swirl Cheesecake.
  6. For a refreshing finish, sip on a Cranberry Pineapple Fizz as a complement to your cake.

These recipes not only complement the Hawaiian Pineapple Carrot Cream Cake but also create an opportunity to experiment with a variety of textures and flavors that your family and friends will love.

5 Reasons to Love This Hawaiian Pineapple Carrot Cream Cake

  1. Tropical Flavor Explosion: A delightful blend of pineapple, coconut, and carrots for a unique taste.
  2. Moist and Tender Texture: Perfectly baked for a soft, melt-in-your-mouth experience.
  3. Versatile Recipe: Easily adaptable for gluten-free or vegan options.
  4. Crowd-Pleasing Dessert: Ideal for parties, birthdays, or casual get-togethers.
  5. Easy to Make: Simple ingredients and steps, perfect for bakers of all skill levels.
Print
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A beautifully decorated tropical pineapple cake with creamy frosting, garnished with fresh pineapple slices and whipped cream rosettes, presented on a wooden cake stand.

Hawaiian Pineapple Carrot Cream Cake

  • Author: Meryem
  • Total Time: 45 minutes
Print Recipe

Description

Start your morning with the perfect blend of creamy cottage cheese, juicy blueberries, and wholesome oats in this Blueberry Cottage Cheese Breakfast Bake. This protein-packed, low-sugar recipe is ideal for a healthy, satisfying breakfast or snack. Easy to make and loaded with nutrients, it’s a dish the whole family will love.

Ingredients

Scale
  • 1 cup cottage cheese (low-fat or full-fat)
  • 1 cup fresh or frozen blueberries
  • 2 large eggs
  • ½ cup rolled oats
  • 2 tablespoons honey or maple syrup (adjust to taste)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon (optional)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Optional toppings:

  • Additional blueberries
  • A drizzle of honey or maple syrup
  • A sprinkle of powdered sugar

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or line it with parchment paper.
  • Mix Wet Ingredients: In a large bowl, whisk together the cottage cheese, eggs, honey (or maple syrup), and vanilla extract until smooth.
  • Combine Dry Ingredients: In another bowl, mix the rolled oats, cinnamon, baking powder, and salt.
  • Combine and Fold: Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the blueberries.
  • Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread evenly.
  • Bake: Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Cool and Serve: Let the bake cool for 5–10 minutes before serving. Top with additional blueberries, a drizzle of honey, or powdered sugar if desired.

Notes

This nutritious Blueberry Cottage Cheese Breakfast Bake is perfect for meal prep, and it can be stored in the refrigerator for up to 3 days. Enjoy warm or cold for a quick and wholesome breakfast!

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: breakfast
  • Cuisine: American

Nutrition

  • Calories: 150 kcal
  • Sugar: 9 g
  • Sodium: 200 mg
  • Fat: 6 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 10 g
  • Cholesterol: 75 mg