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This Hawaiian carrot pineapple cake transforms simple ingredients into a tropical-inspired dessert that brings sunshine to any occasion. The combination of sweet carrots, juicy pineapple, and coconut creates a cake that stays incredibly moist for days while developing even deeper flavors over time.
I first made this cake for my daughter's luau-themed birthday party, and it was such a hit that it's now requested for nearly every family gathering. The tropical twist on traditional carrot cake makes it especially perfect for spring and summer celebrations.
Ingredients
- All-purpose flour: Provides structure while allowing the cake to remain tender
- Baking soda: Ensures proper rise and that characteristic carrot cake texture
- Cinnamon and nutmeg: Create that warm spice profile essential to a good carrot cake
- Granulated sugar: Balances the spices without overwhelming the natural sweetness
- Vegetable oil: Keeps the cake exceptionally moist far longer than butter would
- Fresh grated carrots: Provide natural moisture and subtle sweetness
- Crushed pineapple: Adds tropical flavor and incredible moisture
- Shredded coconut: Enhances the tropical theme and adds delightful texture
- Walnuts or pecans: Offer a wonderful contrast to the soft cake texture
- Cream cheese and butter: Create the perfect tangy frosting base
Step-by-Step Instructions
- Prepare Your Environment:
- Preheat your oven to a steady 350°F and prepare your baking pan thoroughly. I find that using both a grease layer and a light dusting of flour ensures the cake releases perfectly even with all the moisture from the carrots and pineapple.
- Mix The Dry Ingredients:
- Whisk together flour, baking soda, salt, cinnamon, and nutmeg until completely uniform. Taking the time to properly combine these ingredients now prevents pockets of spice or leavening agent later.
- Create The Wet Mixture:
- Beat the sugar, oil, eggs, and vanilla until the mixture becomes silky smooth and slightly pale. This incorporation of air helps create a lighter texture despite the dense ingredients.
- Combine Wet And Dry:
- Gradually add the dry mixture to your wet ingredients, stirring just until combined. Overmixing at this stage can develop too much gluten, resulting in a tougher cake.
- Fold In The Add Ins:
- Gently fold in the carrots, pineapple, coconut, and nuts with a spatula using a cutting motion. This preserves the air you incorporated earlier while ensuring even distribution of ingredients.
- Bake To Perfection:
- Pour the batter into your prepared pan and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake will pull slightly away from the sides when done.
- Prepare The Frosting:
- Beat room temperature cream cheese and butter until completely smooth before adding vanilla and salt. Gradually add powdered sugar to prevent lumps and achieve the perfect spreading consistency.
- Frost The Cooled Cake:
- Ensure the cake is completely cool before applying frosting to prevent melting. Start with a thin layer in the center and work outward for the most even coverage.
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The crushed pineapple is truly the secret weapon in this recipe. I discovered its magic when my grandmother shared her recipe card with me years ago. She always said the pineapple was why her carrot cake stayed moist for days after baking while others dried out quickly.
Make Ahead Options
This cake actually improves with time as the flavors meld together. I often bake it a day before serving for the best flavor experience. You can make the cake up to three days ahead and store it covered in the refrigerator. For longer storage, freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months.
Seasonal Variations
During summer months, try adding a quarter cup of mashed ripe banana to the batter for an even more tropical flavor profile. In autumn, substitute the pineapple with applesauce and add a teaspoon of pumpkin pie spice for a seasonal adaptation. During winter holidays, introduce a quarter cup of finely chopped crystallized ginger for a festive warmth.
Serving Suggestions
While delicious on its own, this cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a special brunch offering, serve thin slices alongside fresh fruit and coffee. If serving as a dessert course, consider garnishing each plate with a small drizzle of caramel sauce and a sprinkle of toasted coconut.
Frequently Asked Questions
- → Can I make this cake ahead of time?
Yes, this cake tastes even better the next day. Bake and store in the fridge for up to 5 days.
- → What can I use instead of walnuts?
If you prefer, you can substitute walnuts with pecans or omit nuts altogether for a nut-free cake.
- → Can I use fresh pineapple instead of crushed pineapple?
Yes, finely chop fresh pineapple and drain excess juice to replace crushed pineapple.
- → How can I store leftover cake?
Store the cake in an airtight container in the fridge for up to 5 days. Keep it chilled to maintain the cream cheese frosting.
- → Can this cake be made gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour mix to accommodate dietary needs.