Pineapple Carrot Cream Cake : Tropical & Irresistible!

If you love moist, flavorful cakes with a hint of tropical sweetness, this Hawaiian Pineapple Carrot Cream Cake is a must-try! Combining fresh carrots, crushed pineapple, and a rich cream cheese frosting, this cake is soft, fluffy, and packed with flavor. Whether you’re a beginner baker looking for an easy carrot cake recipe or searching for a pineapple dessert recipe that will impress guests, this recipe is simple to make yet incredibly delicious!

Let’s dive into this easy carrot cake recipe with pineapple and create a dessert that will transport you straight to the tropics!

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Why You’ll Love This Recipe

Super moist & soft texture – Thanks to pineapple and carrots, this cake stays deliciously moist.
Beginner-friendly – No complicated steps, making it perfect for dessert recipes for beginners.
Tropical flavors – The sweet pineapple and warm spices create a unique, rich taste.
Creamy, tangy frosting – The carrot cream cheese frosting balances the sweetness perfectly.
Perfect for any occasion – Great for birthdays, holidays, or a casual family treat!

Ingredients Needed

For the Cake:

2 cups (250g) all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
¾ cup (150g) granulated sugar
¾ cup (150g) brown sugar
3 large eggs
1 cup (240ml) vegetable oil
1 teaspoon vanilla extract
2 cups (220g) grated carrots
1 cup (200g) crushed pineapple, drained
½ cup (50g) chopped walnuts (optional)

For the Cream Cheese Frosting:

8 oz (226g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon pineapple juice (optional, for extra flavor)

Kitchen Equipment Required

Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Whisk
Spatula
9-inch round cake pans (or a 9×13-inch baking dish)
Wire rack for cooling

Step-by-Step Instructions

Step 1: Preheat & Prepare the Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans (or line with parchment paper).

Step 2: Mix the Dry Ingredients

In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
Add grated carrots and crushed pineapple, stirring until well combined.

Step 4: Combine & Bake

Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in chopped walnuts if using.
Divide the batter between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool the Cakes

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 6: Make the Cream Cheese Frosting

Beat cream cheese and butter together until smooth.
Gradually add powdered sugar and mix until fluffy.
Stir in vanilla extract and pineapple juice for extra flavor.

Step 7: Assemble & Frost the Cake

Place one cake layer on a serving plate and spread with frosting.
Add the second layer and frost the top and sides.
Garnish with chopped walnuts or pineapple slices for decoration.

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Tips for the Perfect Hawaiian Pineapple Carrot Cream Cake

Use freshly grated carrots – Pre-shredded store-bought carrots are too dry.
Drain the pineapple well – Too much liquid can make the cake dense.
Don’t overmix the batter – Stir just until combined for a light, fluffy cake.
Chill the frosting – Refrigerate for 15 minutes before frosting for a firmer consistency.
For a sheet cake version – Bake in a 9×13-inch pan for 40-45 minutes.

Variations of This Recipe

Nut-Free Version – Skip the walnuts for an allergy-friendly option.
Gluten-Free Option – Use a 1:1 gluten-free flour blend.
Layered Pineapple Cake – Add a thin layer of crushed pineapple between cake layers.
Healthier Option – Substitute half the oil with unsweetened applesauce for a lighter version.

Serving Suggestions

Pair with a cup of coffee or tea for a perfect afternoon treat.
Top with whipped cream or a drizzle of honey for extra indulgence.
Serve chilled for a refreshing summer dessert!

How to Store & Keep Fresh

Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap individual slices in plastic wrap and freeze for up to 3 months.
Make Ahead: Bake the cake layers in advance and frost before serving.

Common Mistakes to Avoid

Skipping the draining step – Excess pineapple juice can make the cake too wet.
Overbaking – This cake should be moist, so check for doneness early.
Using cold ingredients – Bring eggs and cream cheese to room temperature for better mixing.

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FAQ Section

Can I make this cake without pineapple?
Yes, but the pineapple adds moisture and sweetness. You can replace it with extra grated carrots or applesauce.

Can I use canned pineapple?
Yes! Just drain it well before adding it to the batter.

Can I turn this into cupcakes?
Absolutely! Bake in a lined muffin tin at 350°F (175°C) for 18-20 minutes.

What’s the best way to frost this cake smoothly?
Chill the frosting for 15 minutes before spreading it on the cake for a clean finish.

Conclusion & Call to Action

This Hawaiian Pineapple Carrot Cream Cake is the perfect blend of moist, spiced carrot cake and tropical pineapple sweetness, topped with a rich and tangy cream cheese frosting. Whether you’re making it for a special occasion, a casual family dessert, or just because you love cake, this recipe is guaranteed to be a hit!

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