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This Hawaiian Carrot Pineapple Cake transforms the classic carrot cake into a tropical delight that brings sunshine to any occasion. The combination of sweet carrots, juicy pineapple, and fragrant coconut creates a moist texture and complex flavor profile that keeps everyone coming back for seconds. My family requests this cake for nearly every celebration, and the recipe has become our signature dessert for summer gatherings.
I first created this recipe when looking for something special to bring to a luau-themed party. It was such a hit that I now receive regular requests from friends who want me to bring "that amazing tropical carrot cake" to their events.
Ingredients
- All purpose flour: Provides the perfect structure without being too heavy
- Baking powder and baking soda: Work together to create the ideal rise and texture
- Ground cinnamon and nutmeg: Add warmth and depth that complements the tropical elements
- Vegetable oil: Ensures a moist crumb that stays tender for days
- Applesauce: Reduces the total oil needed while maintaining moisture
- Granulated and brown sugars: Provide the perfect sweetness balance with caramel notes
- Large eggs: Bind everything together and add richness
- Grated carrots: Are the star providing natural sweetness and moisture
- Crushed pineapple: Brings tropical flavor and keeps the cake incredibly moist
- Shredded coconut: Adds texture and enhances the Hawaiian theme
- Cream cheese and butter: Create an irresistible tangy frosting that pairs perfectly with the cake
Step-by-Step Instructions
- Prepare the Batter:
- In a medium bowl whisk together the dry ingredients until well combined. This ensures even distribution of the leavening agents and spices. In a separate large bowl beat the oils and sugars until the mixture looks like wet sand. Add eggs one at a time incorporating fully before adding the next which prevents the batter from breaking. Gradually add dry ingredients to wet using a folding motion to avoid overmixing which can make the cake tough.
- Mix in the Flavor Elements:
- Gently fold in the carrots pineapple coconut and nuts using a rubber spatula with a light hand. The motion should be down through the center across the bottom and up the side. Turn the bowl slightly and repeat until everything is just incorporated while keeping as much air in the batter as possible.
- Bake with Care:
- Pour the batter into your prepared pan spreading it evenly to the corners. Bake in the middle rack of your oven where heat distribution is most even. The cake is done when the top springs back lightly when touched and a toothpick inserted in the center comes out with just a few moist crumbs.
- Create the Perfect Frosting:
- Beat room temperature cream cheese and butter together until completely smooth with no lumps which takes about 3 minutes. Add powdered sugar gradually to prevent a sugar cloud explosion. Beat until the frosting holds soft peaks and has a silky texture.
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The combination of applesauce and oil is my secret weapon in this recipe. I discovered it by accident when I ran short on oil one day and the resulting texture was so amazing that I never went back to the all oil version. The cake stays incredibly moist for days while having a lighter feel than traditional carrot cake.
Make Ahead Options
This cake is the perfect make ahead dessert since the flavors actually improve after a day in the refrigerator. You can bake the cake layers up to three days before your event and keep them wrapped tightly in the refrigerator. The frosting can be made up to two days ahead and stored separately. Just bring the frosting to room temperature and stir well before spreading on the cake. A fully assembled cake will keep beautifully in the refrigerator for up to five days.
Seasonal Variations
During summer months when fresh pineapple is at its peak substitute fresh crushed pineapple for canned. Simply pulse chunks of fresh pineapple in a food processor until crushed but not pureed and drain well. In fall add a quarter teaspoon of ground cloves and allspice to enhance the warm spice profile. For winter holidays stir in a quarter cup of finely chopped crystallized ginger to add a festive warmth and subtle spicy kick.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an extra tropical touch serve with a side of fresh fruit salad featuring mango papaya and additional fresh pineapple. Coffee lovers will appreciate how a rich dark roast complements the spices in the cake while those who prefer tea should try it with a cup of chai or ginger tea.
Frequently Asked Questions
- → What makes this cake moist?
The combination of applesauce, grated carrots, and crushed pineapple contributes to a moist texture in the cake.
- → Can I make this cake in advance?
Yes, you can bake the cake layers ahead of time and freeze them. Thaw overnight before frosting and serving.
- → Can I substitute the walnuts with other nuts?
Absolutely! You can use pecans, almonds, or omit nuts entirely if preferred.
- → How do I prevent the frosting from being too sweet?
Use less powdered sugar or add a pinch of salt to balance the sweetness of the cream cheese frosting.
- → What are suitable toppings for this cake?
Additional shredded coconut, chopped nuts, or a sprinkle of cinnamon make great toppings for this cake.