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Certainly! Here’s an article-style write-up for your delicious Hawaiian Carrot Pineapple Cake recipe:
Hawaiian Carrot Pineapple Cake: A Tropical Twist on a Classic Favorite
If you’re looking for a dessert that’s incredibly moist, delightfully spiced, and bursting with tropical flavor, you’ve just found it. Hawaiian Carrot Pineapple Cake is a vibrant, irresistible spin on traditional carrot cake — made even better with juicy crushed pineapple and a hint of coconut. It’s everything you love about carrot cake, elevated with island-inspired ingredients that make each bite extra special.
Perfect for birthdays, potlucks, holidays, or just because, this cake is a crowd-pleaser that brings sunshine to any table.
Why You’ll Love This Cake
- Ultra-moist texture thanks to carrots, pineapple, and oil
- Naturally sweet and flavorful with no need for heavy frosting
- Spiced to perfection with cinnamon, nutmeg, and vanilla
- Tropical flair from pineapple and (optional) shredded coconut
- Easy to make — no mixer required!
Whether served plain, dusted with powdered sugar, or topped with classic cream cheese frosting, this cake is simple to make and impossible to resist.
Ingredients You’ll Need
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 3/4 cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (drained slightly)
- 1/2 cup chopped nuts (walnuts or pecans, optional)
- 1/2 cup shredded coconut (optional, but adds a tropical touch)
For the frosting (optional but classic):
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- A splash of pineapple juice or lemon juice (optional for brightness)
How to Make Hawaiian Carrot Pineapple Cake
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In a separate bowl, beat eggs, sugar, oil, and vanilla until smooth.
- Stir it all together: Add the wet ingredients to the dry, mixing just until combined. Fold in carrots, pineapple, coconut, and nuts (if using).
- Bake: Pour batter into prepared pan(s) and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting. This cake is incredibly moist, so give it time to set up before adding any topping.
- Frost (optional): Spread cream cheese frosting evenly over the cooled cake. Garnish with crushed nuts, toasted coconut, or a sprinkle of cinnamon.
