Pin This Hawaiian Pineapple Carrot Cream Cake is my go-to for celebrations or anytime I crave something sweet and vibrant. The magic comes from how juicy pineapple keeps the crumb incredibly tender and the trio of classic warm spices tickle your tastebuds, all while ribbons of carrot melt into each bite. Learning this recipe from my grandmother turned baking into an event we all looked forward to, and the scent alone still brings nostalgic comfort to any kitchen.
I remember the first time I made this cake with fresh local pineapple rather than canned—the flavors just jumped out. Since then even my skeptical friends have asked for the recipe after one bite.
Ingredients
- All-purpose flour: Contributes to a sturdy crumb without making the cake heavy. Choose a trusted brand for best texture.
- Granulated sugar: Helps keep the crumb moist and caramelizes for a beautiful finish.
- Baking powder and baking soda: Give rise and ensure the cake is tender. Make sure they are fresh so the cake rises evenly.
- Salt: Rounds out the sweetness and lifts all the flavors.
- Ground cinnamon: Offers warmth and depth. Freshly ground cinnamon will have more aroma.
- Ground nutmeg: Delivers an earthy undertone. Whole nutmeg grated fresh is especially fragrant.
- Ground ginger: Adds a gentle zing. Keep it sealed and cool for longer freshness.
- Vegetable oil: Ensures maximum moistness instead of butter so the cake stays soft even chilled.
- Large eggs: Bind everything together and add richness. Let them come to room temperature for even mixing.
- Grated carrots: Are the star. Look for firm bright carrots with a sweet aroma and grate them freshly for best flavor.
- Crushed pineapple: Drenched in juices infuses every crumb. Canned pineapple works well just drain it properly.
- Vanilla extract: Softens any sharp edges in the flavors. Use pure vanilla for a richer aroma.
- Chopped walnuts: Bring crunch and nutty flavor but are optional. For the best taste toast them lightly first.
Instructions
- Prep the Cake Pans:
- Grease two nine-inch round cake pans thoroughly with butter then dust with flour to prevent sticking. Line the bottoms with parchment if desired for easier removal.
- Mix the Dry Ingredients:
- In a large bowl whisk together flour sugar baking powder baking soda salt cinnamon nutmeg and ginger for at least a full minute to ensure a uniform blend. This makes the cake rise evenly and distributes the spices well.
- Combine Wet Ingredients:
- Add vegetable oil and eggs directly into the bowl with the dry mix. Start by stirring gently to avoid flour clouds then increase speed until fully blended and no streaks remain.
- Incorporate Carrots Pineapple and Extras:
- Fold in the grated carrots crushed pineapple vanilla extract and walnuts if you are using them. Stir slowly so the batter stays fluffy. The mixture will look chunky—this is what keeps the cake moist.
- Divide and Level the Batter:
- Spoon the batter into your prepared pans aiming for even amounts in each. Use a spatula to level the tops without pressing too firmly.
- Bake the Cakes:
- Place pans on the center rack of a preheated three hundred fifty degree oven and bake for thirty to thirty five minutes. The cakes should rise well and the centers spring back to the touch. Insert a toothpick in the center if it comes out clean the cakes are done.
- Cool and Release:
- Let cakes sit in their pans for ten minutes so they settle. Carefully run a thin knife around the edges then invert each cake onto a wire rack. Cool completely before frosting—warm cake will melt the cream cheese icing.
- Frost and Serve:
- Generously spread cream cheese frosting over the first layer then top with the second cake. Frost the top and sides until the cake is fully covered. Smooth with a knife or offset spatula or swirl for a rustic look.
Pin Carrots are my favorite ingredient here because they add subtle earthiness and natural sweetness without overpowering the cake. One of my best memories is sneaking tastes of the batter with my siblings and giggling as the spicy aroma filled the room.
Storage and Leftovers
Wrap any remaining cake tightly in plastic or store in an airtight container. This cake will keep fresh in the fridge for up to five days. Individual slices can be warmed in the microwave for fifteen seconds to revive the just-baked flavor and texture. If you plan to freeze the cake do so before frosting for the best results.
Ingredient Substitutions
If you need a gluten-free option use a trusted gluten-free all-purpose flour blend. Swap in coconut sugar for a more caramel flavor and gentler sweetness. Raisins make an excellent nut-free substitute for the walnuts and add their own chewy interest. For dairy-free needs use a vegan cream cheese for the frosting.
Serving Suggestions
This cake is showstopping on its own but also pairs beautifully with a drizzle of honey or a dollop of tangy yogurt instead of frosting for breakfast. For a special touch serve with fresh pineapple wedges or candied ginger. It is a classic for holiday tables or casual afternoon teas with coffee or cold milk.
Cultural and Historical Context
Carrot cake has a fascinating history tracing back to medieval European carrot puddings when sugar was scarce and carrots provided natural sweetness. The addition of pineapple gives this version a touch of tropical Hawaii and it is a wonderful fusion of traditional and island flavors. Baking this cake has become a beloved tradition in my family during the spring and Easter season.
Seasonal Adaptations
Add diced apple or pear in autumn to complement the warm spices Fold in unsweetened coconut flakes for extra tropical flair Mix a handful of golden raisins in winter for sweetness and texture
Success Stories
Over the years I have made this cake for countless birthdays family gatherings and potlucks. It never fails to get rave reviews even from people who claim they dislike carrot cake. Kids love it for its sweetness and moms love sneaking in all those veggies.
Freezer Meal Conversion
If you want to freeze your baked layers wrap each well in plastic and foil before frosting. Allow to thaw overnight in the refrigerator before assembling and frosting. This makes the cake a great make-ahead dessert for busy weeks or last-minute celebrations.
Pin I once made the mistake of under-mixing the batter and found patches of unmixed flour—take your time and enjoy the process each step adds flavor and care.
Recipe Q&A
- → How do I keep the cake moist?
Use enough oil and avoid overbaking. Pineapple adds extra moisture, keeping the crumb soft and tender.
- → Can I make this cake nut-free?
Yes, swap walnuts with raisins or simply leave them out for a nut-free version.
- → What spices complement the carrot and pineapple?
Cinnamon, nutmeg, and ginger offer warm, aromatic depth to the carrot and pineapple blend.
- → How should I store leftovers?
Keep the cake in an airtight container in the refrigerator for up to 5 days for best freshness.
- → Can I make this dessert gluten-free?
Use gluten-free flour in place of all-purpose flour for a gluten-free option without sacrificing texture.
- → What are the best serving suggestions?
Pair with whipped cream, ice cream, or enjoy alongside coffee or milk for a delightful finish.