Delicious Hawaiian Pineapple Carrot Cream Cake Recipe!

Hey there, fellow food lovers! Nyla here, ready to share a slice of sunshine with you. Get ready to transform your meals into something absolutely special with my recipe for Hawaiian Pineapple Carrot Cream Cake. This isn’t your grandma’s carrot cake – unless your grandma is a culinary genius who loves a tropical twist!

I’m so excited to bring a burst of bold flavors right to your kitchen. This Hawaiian Pineapple Carrot Cream Cake is a happy accident turned absolute favorite. One late night, I was craving comfort food, but also something bright and fresh. What followed was magic – a cake that screams delicious from the first bite to the last crumb.

It all started with a simple carrot cake craving, but I wanted more. A basic dish transformed into something truly amazing. The moment I added crushed pineapple and the tangy cream cheese frosting, I knew I had a winner. It’s the perfect balance of sweet, tangy, and comforting – and I can’t wait for you to experience it!

Seriously, get ready for a flavor adventure you won’t forget. It’s my mission to turn every meal into a celebration. So, grab your aprons, and let’s get baking this Hawaiian Pineapple Carrot Cream Cake!

INGREDIENTS You Need

This Hawaiian Pineapple Carrot Cream Cake ingredient list is all about flavors that burst in your mouth! We’re talking sweet pineapple, earthy carrots, and a cream cheese frosting that ties it all together. Let’s gather everything you need:

• 2 cups all-purpose flour: The base of our beautiful cake.
• 2 teaspoons baking soda: For that perfect rise and airy texture.
• 1 teaspoon ground cinnamon: Adds warmth and a touch of spice.
• 1/2 teaspoon ground nutmeg: A hint of nutty goodness.
• 1/4 teaspoon ground cloves: A secret ingredient for depth of flavor.
• 1/2 teaspoon salt: Balances the sweetness.
• 1 1/2 cups granulated sugar: Sweetness is a must!
• 3/4 cup vegetable oil: Keeps the cake moist.
• 4 large eggs: Binds everything together.
• 2 teaspoons vanilla extract: Enhances all the flavors.
• 2 cups grated carrots: The star of the show!
• 1 (8 ounce) can crushed pineapple, undrained: The Hawaiian twist!
• 1 cup chopped walnuts or pecans (optional): Adds a little crunch!

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened: The key to that tangy frosting.
• 1/2 cup (1 stick) unsalted butter, softened: Makes the frosting rich and creamy.
• 4 cups powdered sugar: For sweetness and structure.
• 1 teaspoon vanilla extract: A final touch of flavor.

No worries if you don’t have walnuts or pecans – this Hawaiian Pineapple Carrot Cream Cake is just as amazing without them. You can grab all of these ingredients during your normal shopping trip. I love adding extra vanilla extract to my Hawaiian Pineapple Carrot Cream Cake for that extra kick – about a teaspoon more is perfect!

This Hawaiian Pineapple Carrot Cream Cake gets its amazing taste from the combination of the spices and the undrained crushed pineapple. Don’t skip that step! For busy weeknights, you can grate the carrots ahead of time and store them in an airtight container in the fridge. They’ll stay fresh for a few days.

Let’s Make Some!

Time for the delicious magic! This is my favorite part of making Hawaiian Pineapple Carrot Cream Cake – watch the magic happen! Follow these simple steps, and you’ll be enjoying a slice of heaven in no time.

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Trust me, this step is important to prevent sticking!
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Get those dry ingredients all happy together!
3. In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Mix until well combined. This is where the batter starts to come alive!
4. Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix! Overmixing can lead to a tough cake, and we want a moist carrot cake.
5. Stir in the grated carrots, crushed pineapple (with juice!), and nuts (if using). This is where the magic starts happening! The pineapple adds so much moisture and flavor!
6. Pour the batter into the prepared pan and spread evenly. Get every last bit of that delicious batter into the pan.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. While your Hawaiian Pineapple Carrot Cream Cake is doing its thing, get ready for some amazing aromas! In my kitchen, this Hawaiian Pineapple Carrot Cream Cake usually takes about 32 minutes.
8. Let the cake cool completely in the pan before frosting. Patience is key, fellow food lovers! A warm cake will melt the frosting.
9. While the cake is cooling, make the cream cheese frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. This is the foundation of our delicious frosting.
10. Gradually add the powdered sugar, one cup at a time, beating until smooth. Make sure to scrape down the sides of the bowl as you go.
11. Stir in the vanilla extract. Give it one last mix to make sure everything is perfectly combined.
12. Once the cake is completely cool, frost it with the cream cheese frosting. Get creative with your frosting design! I like to make swirls.

Don’t worry if your Hawaiian Pineapple Carrot Cream Cake looks a little imperfect – it’ll still taste incredible! Imperfectly perfect is my motto! And if you’re looking to expand your baking skills, why not try these Lemon Raspberry Cookies?

How to Serve Up This!

People literally do happy dances when this Hawaiian Pineapple Carrot Cream Cake hits the table! Here’s how I love to serve it up:

• Classic Slice: Serve a generous slice of this Hawaiian Pineapple Carrot Cream Cake with a dollop of whipped cream or a scoop of vanilla ice cream. Simple and always a crowd-pleaser.
• Coffee Pairing: Pair it with a cup of hot coffee or tea. The warm spices in the cake complement the coffee perfectly.
• Brunch Star: Make it the star of your next brunch spread. It’s a sweet treat that everyone will love.
• Dessert Bar: Include it in a dessert bar with other treats like brownies, cookies, and fruit. Variety is the spice of life!
• Celebration Cake: It’s perfect for birthdays, holidays, or any special occasion. Decorate it with sprinkles, fresh fruit, or edible flowers.
• Potluck Favorite: Bring it to your next potluck or gathering. It’s always a hit!

This Hawaiian Pineapple Carrot Cream Cake is perfect for those weeknight dinners that need to be special! For a bold flavor pairing, try serving it with a scoop of coconut sorbet. The tropical flavors play off each other beautifully.

For presentation, dust the top of the frosted cake with a light coating of cinnamon. It adds a beautiful touch and enhances the flavor. And if you have any leftovers (though I doubt you will!), try crumbling them over yogurt or ice cream for a delicious treat.

This Hawaiian Pineapple Carrot Cream Cake reminds me of another bold flavor favorite, these Jalapeno Popper Chicken Wraps. If you’re loving this comfort food twist, you’ll go crazy for those!

FAQs:

Got questions about this Hawaiian Pineapple Carrot Cream Cake? I’ve got answers! Here are some common questions I get, and my best tips for baking success.

Q: Will kitchen newbies succeed with this Hawaiian Pineapple Carrot Cream Cake?

A: Absolutely! This recipe is super straightforward. Just follow the steps, and you’ll be golden. I’ve designed it to be newbie-friendly, so don’t be intimidated!

Q: Can I use fresh pineapple instead of canned?

A: You can, but canned crushed pineapple works best because of the juice. It adds extra moisture to the cake. If you use fresh, make sure it’s finely crushed and add a splash of pineapple juice to the batter.

Q: What if I mess up my Hawaiian Pineapple Carrot Cream Cake? (Spoiler: it’ll still taste incredible!)

A: Honestly, even if it’s not perfect, it’ll still be delicious! If it’s a little dry, add a simple syrup. If the frosting is too soft, chill it in the fridge. Don’t stress – it’s all about having fun in the kitchen!

Q: How can I prep this Hawaiian Pineapple Carrot Cream Cake for busy weeknights?

A: You can bake the cake a day ahead and store it (unfrosted) in an airtight container at room temperature. Make the frosting the day of. This breaks up the work and makes it super manageable.

Q: Can I freeze this Hawaiian Pineapple Carrot Cream Cake?

A: Yes! Wrap the unfrosted cake tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw it completely before frosting.

Q: Can I make cupcakes instead of a cake?

A: Definitely! Just fill cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean.

Q: What if I don’t have all the spices?

A: Cinnamon is a must, but you can adjust the others to your liking. Nutmeg and cloves add depth, but if you only have cinnamon, it will still be delicious!

Q: My frosting is too sweet. What can I do?

A: Add a pinch of salt or a squeeze of lemon juice to balance the sweetness. Taste as you go until you get the perfect balance.

This Hawaiian Pineapple Carrot Cream Cake has been a family favorite for years. The taste testing results are always the same: empty plates and happy smiles!

CONCLUSION:

This Hawaiian Pineapple Carrot Cream Cake brings me so much joy because it’s a reminder that food should be fun, flavorful, and a little bit unexpected. It’s a twist on a classic that always brings smiles.

My Hawaiian Pineapple Carrot Cream Cake Flavor Secrets:

1. Don’t skimp on the pineapple juice: It’s the key to a moist and flavorful cake.
2. Use high-quality spices: Fresh spices make a big difference in the overall flavor.
3. Let the cake cool completely before frosting: Patience is a virtue!

Here are a few delicious Hawaiian Pineapple Carrot Cream Cake variations I’ve tested:

• Coconut Flake Cake: Add shredded coconut to the batter and sprinkle it on top of the frosting.
• Spiced Pecan Crunch Cake: Use pecans instead of walnuts and add a pinch of ginger to the batter.
• Cream Cheese Swirl Cake: Swirl a mixture of cream cheese and sugar into the batter before baking.

The coconut flake version is perfect for summer barbecues, while the spiced pecan crunch is amazing during the holidays. Trust your taste buds and get creative! Don’t be scared to experiment with different flavors and textures.

I’m so excited for you to try this Hawaiian Pineapple Carrot Cream Cake. It’s a flavor adventure that I know you’ll love.

So, what are you waiting for? Get baking and let the delicious magic begin! I can’t wait to hear about your cooking adventures. And be sure to check out these Hawaiian Carrot Pineapple Cake Recipe with Tropical Twist on Facebook for even more inspiration!

Hawaiian Pineapple Carrot Cream Cake

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This Hawaiian Pineapple Carrot Cream Cake is a tropical twist on a classic dessert! Packed with juicy pineapple and grated carrots, topped with a luscious cream cheese frosting, it’s a sweet and tangy treat that’s perfect for any occasion.

• Author: Nyla
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1 (8 ounce) can crushed pineapple, undrained
• 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk or cream

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Beat until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Fold in the grated carrots, crushed pineapple (with juice), and nuts (if using).
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cake cool completely in the pan before frosting.
8. For the Cream Cheese Frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy.
9. Gradually add the powdered sugar, beating until smooth.
10. Stir in the vanilla extract. Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
11. Frost the cooled cake and enjoy!

Notes

Garnish with extra chopped nuts or pineapple chunks for a beautiful presentation.