Hawaiian Carrot Pineapple Cake Recipe – Tropical Flavor

Hawaiian Carrot Pineapple Cake Recipe is a rich tropical dessert filled with grated carrots, crushed pineapple, toasted macadamia nuts, warm spices, and coconut oil.

My Baking Addiction brings this Hawaiian Carrot Pineapple Cake Recipe alive with a bakery-style twist, but I added a few personal touches to make it my own.

I used glacé ginger for a bold, sweet bite and balanced it with a creamy cream cheese frosting. This Hawaiian Carrot Pineapple Cake Recipe turned out moist, flavorful, and full of texture.

I’ll now show up and walk through each step I followed to bake this delicious Hawaiian Carrot Pineapple Cake Recipe from scratch.

Tropical Flavor Hawaiian Carrot Pineapple Cake Recipe 

This Hawaiian Carrot Pineapple Cake Recipe bursts with rich, tropical flavor in every bite. The sweetness of the carrots blends beautifully with the juicy crushed pineapple, creating a moist and tender crumb.

Toasted macadamia nuts add a buttery crunch, while warm spices like cinnamon, nutmeg, and cloves bring depth and warmth.

The coconut oil adds a subtle, nutty aroma that complements the tropical vibe. Glacé ginger adds a sweet, spicy kick that lingers.

Topped with smooth cream cheese frosting, this Hawaiian Carrot Pineapple Cake Recipe delivers a balanced taste of sweet, spice, and richness that’s deeply satisfying.

How To Prepare Hawaiian Carrot Pineapple Cake Recipe?

Preparation Time: 25 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 15 minutes

Course: Dessert

Cuisine: Hawaiian-Inspired / Tropical Fusion

Yield: 10 people

Kitchen Utensils

• Mixing bowls
• Whisk
• Electric mixer or hand mixer
• Wooden spoon or spatula
• Grater
• Measuring cups and spoons
• 9-inch round or square cake tin
• Cooling rack
• Oven
• Knife and chopping board

Ingredients

For the Cake

• 1 cup brown sugar, firmly packed
• 2 cups all-purpose flour
• 2 cups grated carrot
• 100g (3.5 oz) crushed pineapple, well-drained
• 80g (3 oz) macadamia nuts, toasted and chopped
• 3 teaspoons baking powder
• 1 teaspoon baking soda (bicarbonate of soda)
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 3 whole cloves, finely ground
• 160ml (5.6 oz) virgin coconut oil, melted
• 3 large eggs, at room temperature
• 45g (1.7 oz) glacé ginger, finely chopped

For the Frosting

• ½ cup (1 stick) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pineapple chunks and shredded carrot, for garnish

Instructions

1. Preheat and Prepare Tin

Preheat your oven to 175°C (350°F). Grease and line a 9-inch round or square cake tin with parchment paper.

2. Combine Dry Ingredients

In a large bowl, whisk together the flour, brown sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, and ground cloves until evenly mixed.

3. Add Fruits, Nuts, and Veg

Fold in the grated carrots, crushed pineapple, chopped macadamia nuts, and glace ginger. Stir to coat all pieces evenly with the flour mixture—this helps prevent sinking during baking.

4. Incorporate Wet Ingredients

In a separate bowl, whisk together the melted coconut oil and eggs. Pour this into the dry mixture and gently mix until everything is just combined. Do not overmix.

5. Bake the Cake

Pour the batter into the prepared cake tin and smooth out the top. Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the center comes out clean.

6. Cool Completely

Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

7. Make the Frosting

In a medium bowl, beat the softened cream cheese and butter until smooth and fluffy. Add the vanilla extract and gradually mix in the powdered sugar until the frosting is creamy and spreadable.

8. Assemble and Garnish

Once the cake is completely cool, spread the frosting generously over the top. Garnish with pineapple chunks and shredded carrots for a tropical finish. Slice and serve.

Nutrition Facts Of Hawaiian Carrot Pineapple Cake Recipe 

Nutrition	Amount
Calories	420
Total Fat	26g
Saturated Fat	10g
Cholesterol	65mg
Sodium	210mg
Carbohydrates	45g
Fiber	2g
Sugars	30g
Protein	5g

Why My Hawaiian Carrot Pineapple Cake Recipe Works

This Hawaiian Carrot Pineapple Cake Recipe works because it balances moisture, texture, and flavor in just the right way. Freshly grated carrots and crushed pineapple keep the cake incredibly moist without becoming soggy.

Toasted macadamia nuts add rich, nutty crunch, while warm spices like cinnamon, nutmeg, and clove build depth. Coconut oil enhances the tropical notes and gives the cake a tender crumb.

The cream cheese frosting cuts through the sweetness with a creamy tang. Each ingredient serves a clear purpose, and nothing is wasted it’s well-structured, flavorful, and consistently bakes up beautifully.

Why Peoples Like Hawaiian Carrot Pineapple Cake Recipe?

People enjoy Hawaiian Carrot Pineapple Cake Recipe because it offers a unique blend of tropical flavors and comforting spices that feel both refreshing and familiar.

The moist texture from the carrots and pineapple keeps each bite tender, while the toasted macadamia nuts add a satisfying crunch.

The Hawaiian Carrot Pineapple Cake Recipe of warm spices with the sweet, tangy cream cheese frosting creates a perfect balance that appeals to many.

It’s a cake that feels special but not overly complicated, making it a favorite for gatherings and everyday treats alike. The tropical twist makes it stand out from traditional carrot cakes.

How To Dorate And Serve

To decorate and serve Hawaiian Carrot Pineapple Cake Recipe, start by spreading a smooth layer of cream cheese frosting over the completely cooled cake. For a tropical touch, garnish the top with small pineapple chunks and a sprinkle of shredded carrot.

You can also add a few toasted macadamia nuts for extra texture and visual appeal. Serve the Hawaiian Carrot Pineapple Cake Recipe sliced into generous pieces on a dessert plate.

It pairs wonderfully with a cup of tea or coffee and can be enjoyed fresh or chilled. This simple decoration highlights the cake’s flavors while keeping it inviting and vibrant.

Nutrition Benefits

This Hawaiian Carrot Pineapple Cake Recipe offers some nutritional benefits alongside its delicious taste. The grated carrots provide a good source of vitamin A and fiber, supporting eye health and digestion.

Pineapple adds vitamin C and natural sweetness, along with enzymes that aid digestion. Macadamia nuts contribute healthy fats and protein, helping to keep you satisfied. Using coconut oil adds medium-chain triglycerides (MCTs), which may support metabolism.

While it’s still a dessert with sugar and calories, this cake includes wholesome ingredients that bring vitamins, minerals, and healthy fats to each serving.

Tips And Variations

1. Use Fresh Pineapple: For a brighter, fresher taste, swap canned pineapple with finely chopped fresh pineapple. Just make sure to drain any excess juice.

2. Add Toasted Coconut: Sprinkle toasted shredded coconut into the batter or on top of the frosting to enhance the tropical vibe and add extra texture.

3. Swap Nuts: If you’re not a fan of macadamia nuts, try walnuts or pecans for a different crunch and flavor.

4. Spice it Up: Increase the cinnamon and nutmeg slightly or add a pinch of ginger powder for a warmer, spicier cake.

5. Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free baking mix to accommodate dietary needs without losing moisture or flavor.

Additions And Substitutions

➤ Oil Substitute: Instead of virgin coconut oil, you can use melted butter or a neutral vegetable oil like canola or sunflower oil. This will slightly change the flavor but keep the cake moist.

➤ Sweetener Swap: Replace brown sugar with coconut sugar or light molasses for a deeper, richer sweetness. Honey or maple syrup can also work but reduce other liquids slightly.

➤ Nut Alternatives: If you don’t have macadamia nuts, walnuts, pecans, or almonds make great substitutes. Toast them for extra flavor.

➤ Glace Ginger Replacement: Use fresh ginger finely grated or crystallized ginger for a different ginger kick.

➤ Dairy-Free Frosting: Swap cream cheese and butter for coconut cream or vegan cream cheese to make a dairy-free version without losing creaminess.

Can I Use Canned Pineapple In This Cake?

Yes, canned pineapple works well in this recipe. The key is to drain it very thoroughly before adding it to the batter because canned pineapple contains a lot of juice that can make the cake too wet.

If too much liquid remains, it might affect the cake’s structure and make it dense or soggy rather than light and moist.

For best results, drain the pineapple in a fine mesh sieve or place it on paper towels to soak up extra moisture before mixing it in.

What Can I Use Instead Of Macadamia Nuts?

If you don’t have macadamia nuts on hand, walnuts or pecans are excellent alternatives. Both provide a similar crunchy texture and a mild, nutty flavor that complements the spices and fruit in the cake.

Toasting the nuts lightly before chopping and folding them into the batter enhances their aroma and crunch, which adds a wonderful contrast to the soft, moist cake. Avoid using overly strong-flavored nuts so they don’t overpower the cake’s delicate balance.

Is This Cake Gluten-Free?

As written, the recipe uses regular all-purpose flour, which contains gluten, so it’s not gluten-free. However, you can easily adapt it by swapping in a gluten-free flour blend designed for baking.

Make sure the blend contains a good mix of rice flour, tapioca starch, or potato starch for the best texture. You might need to slightly adjust the baking time or add a binding agent like xanthan gum if your blend doesn’t already contain it.

This allows those with gluten sensitivities or celiac disease to enjoy the cake without compromising flavor or structure.

Can I Make This Recipe Dairy-Free?

Yes, the cake itself is mostly dairy-free since it uses coconut oil instead of butter, but the frosting contains cream cheese and butter.

To make the entire recipe dairy-free, substitute the cream cheese with a plant-based or vegan cream cheese alternative and use vegan butter or margarine in place of regular butter.

These alternatives maintain the creamy texture and tangy flavor of the frosting without dairy, making it suitable for those who are lactose intolerant or following a vegan diet.

Storage Instructions

Store the Hawaiian Carrot Pineapple Cake Recipe in an airtight container to keep it fresh. If unfrosted, it can be kept at room temperature for up to 2 days. Once frosted, refrigerate the cake to prevent the cream cheese frosting from spoiling.

In the fridge, it will stay fresh for about 4 to 5 days. Before serving, let the cake come to room temperature for the best texture and flavor.

For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Conclusion

This easy and amazing Hawaiian Carrot Pineapple Cake recipe is loved by everyone who tries it. The blend of flavors and moist texture makes it a real treat that’s perfect for any occasion.

After making Hawaiian Carrot Pineapple Cake Recipe myself, I was inspired to share this recipe because it’s simple to follow and turns out delicious every time.

I hope my instructions help you understand the process clearly. Now, it’s your turn to bake this wonderful cake and enjoy the tropical flavors with your loved ones.

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