Delicious! Hawaiian Pineapple Carrot Cream Cake

Okay, let’s talk cake, my mom tribe! We all know that moment – the one where you’re staring into the pantry, wondering how you’re going to pull off dinner AND something vaguely resembling a dessert. Well, I’ve got a secret weapon for you: my Hawaiian Pineapple Carrot Cream Cake. It’s like a tropical vacation in cake form, and it’s easy enough that even I can make it after a long day of school drop-offs and endless laundry.

I remember the first time I made this Hawaiian Pineapple Carrot Cream Cake. It was a rainy Saturday, the kids were bouncing off the walls, and I was craving something sweet but didn’t want to spend all day in the kitchen. I stumbled upon a version of this recipe and decided to give it a whirl, adding my own Mommy Made Meals twist, of course. The smell alone was enough to calm the chaos! One bite, and my little ones went silent…a true dessert miracle.

This Hawaiian Pineapple Carrot Cream Cake quickly became a family favorite, perfect for birthdays, potlucks, or just a “we survived another week” treat. It’s seriously moist, packed with flavor, and the cream cheese frosting with a hint of pineapple? Forget about it! It is a symphony in your mouth! It’s a total crowd-pleaser, and honestly, it’s pretty forgiving if you accidentally add a little too much or too little of something (we’ve all been there, right?).

But what I love most about this Hawaiian Pineapple Carrot Cream Cake is that it feels special without being fussy. It’s the kind of cake you can whip up without losing your mind, and that, my friends, is a win in my book. So, ditch the dinner dread, grab your apron, and let’s get baking! This mom-approved Hawaiian Pineapple Carrot Cream Cake recipe will become your new go-to!

INGREDIENTS You’ll Need:

Alright, let’s gather our troops! No need to panic – this Hawaiian Pineapple Carrot Cream Cake ingredient list is straightforward, I promise! You probably have most of this stuff in your pantry already.

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 (8 ounce) can crushed pineapple, undrained
• 2 cups grated carrots
• 1 cup chopped walnuts or pecans (optional)

For the Pineapple Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup crushed pineapple, drained well
• 1 teaspoon vanilla extract

Here’s a mom hack: I often grab pre-shredded carrots to save time – you can find them at pretty much any grocery store, even Target or Walmart during a regular run. And if you don’t have walnuts or pecans on hand, don’t sweat it! You can totally leave them out, and the Hawaiian Pineapple Carrot Cream Cake will still be amazing.

Sometimes, I’ll swap out half the vegetable oil with applesauce to make it a little healthier. My family doesn’t even notice! Also, did you know you can freeze cream cheese frosting? This pineapple cream cheese frosting doesn’t have to be made the day you bake the cake! I make a big batch and freeze it for up to a month! Total sanity saver.

Trust me, this Hawaiian Pineapple Carrot Cream Cake doesn’t have to break the bank. Look for store-brand ingredients – they work just as well! And speaking of leftovers, if you have any (which is rare!), store the cake in an airtight container in the fridge. It actually tastes even better the next day!

My family loves it when I add a little extra cinnamon to the batter and top the cake with toasted coconut flakes. It gives it that extra tropical touch! You can even add the cinnamon to this Pumpkin Spice Cake Roll!

Let’s Make it Happen!

Okay, kitchen warriors, let’s get this Hawaiian Pineapple Carrot Cream Cake party started! Don’t worry, I’ll walk you through it step by step. Remember, even if it doesn’t look perfect, it’ll still taste delicious!

1. First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This is where I used to mess up my Hawaiian Pineapple Carrot Cream Cake: I’d forget to flour the pan, and the cake would stick! Don’t make my mistake!
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This is your dry ingredient squad. I like to make sure there aren’t any clumps by whisking well.
3. In a separate bowl, beat together the sugar, oil, eggs, and vanilla extract. Make sure everything is nicely combined. It should smell amazing already!
4. Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix! Overmixing leads to a tough Hawaiian Pineapple Carrot Cream Cake, and we don’t want that.
5. Stir in the crushed pineapple, grated carrots, and nuts (if using). Now, it’s starting to look like a Hawaiian Pineapple Carrot Cream Cake!
6. Pour the batter into the prepared pan and spread evenly. Pop it in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While your Hawaiian Pineapple Carrot Cream Cake is baking, pour yourself that well-deserved coffee! Perfect time to fold that laundry pile, too!
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. I know, it’s tempting to cut into it right away, but trust me, it’s worth the wait.

Now, for the Pineapple Cream Cheese Frosting:

1. In a large bowl, beat together the cream cheese and butter until smooth and creamy. This is key to a luscious frosting.
2. Gradually add the powdered sugar, beating until smooth. Mix in the drained crushed pineapple and vanilla extract.
3. Once the cake is completely cool, frost it with the pineapple cream cheese frosting.

In my chaotic kitchen, this Hawaiian Pineapple Carrot Cream Cake usually takes about an hour from start to finish, including baking time. Don’t panic if your Hawaiian Pineapple Carrot Cream Cake looks a little uneven – that’s what frosting is for! I got my first insipiration looking at this Hawaiian carrot pineapple cake recipe!

How We Love to Eat This!

Okay, so you’ve baked this amazing Hawaiian Pineapple Carrot Cream Cake – now what? Here’s how my family loves to devour it!

The kids devour this Hawaiian Pineapple Carrot Cream Cake when I serve it with a scoop of vanilla ice cream. It’s the perfect combo of warm cake and cold ice cream! And honestly, who can resist a little ice cream? My little picky eaters never complain when served with this dish!

This Hawaiian Pineapple Carrot Cream Cake is perfect for those crazy weeknight dinners when you need a little something sweet to end the day. It’s also a great option for potlucks or bringing to a friend’s house. It reminds me of another family favorite, this Cinnamon Roll Honeybun Cheesecake.

For a little extra flair, I like to sprinkle toasted coconut flakes on top of the frosting. It adds a nice texture and a tropical touch!

If you have any leftover cake (which, let’s be real, is rare!), you can crumble it up and use it as a topping for yogurt parfaits. It’s a delicious and unexpected treat!

During the holidays, I’ll sometimes add a little orange zest to the batter for a festive twist. It’s a subtle but delicious addition!

I love to serve this with a fresh fruit platter, especially during summer picnics. The tropical carrot cake pairs well with the refreshing fruit!

Honestly, everyone who tries my Hawaiian Pineapple Carrot Cream Cake raves about it. Even my super picky Uncle Joe loves it, and that’s saying something!

FAQs: Your Questions Answered

Alright, let’s tackle some common questions about this Hawaiian Pineapple Carrot Cream Cake. I know you’re probably wondering about a few things, so I’m here to help!

Can my picky eater handle this Hawaiian Pineapple Carrot Cream Cake?

Absolutely! The pineapple adds a sweetness that kids love, and the carrots are pretty well hidden. Plus, the cream cheese frosting is always a hit!

What if I don’t have cream cheese?

Okay, this is a tough one because the pineapple cream cheese frosting really makes the cake. But, if you’re in a pinch, you could try using a mascarpone cheese frosting instead. It’ll have a slightly different flavor, but it’ll still be delicious.

What if I burn my Hawaiian Pineapple Carrot Cream Cake? (Asking for a friend… okay, it was me!)

Don’t panic! If it’s just a little burnt around the edges, you can carefully trim it off with a knife. And if the whole cake is burnt, well, that’s a learning experience! We’ve all been there. I’ve had my fair share of kitchen disasters!

Can I make this Hawaiian Pineapple Carrot Cream Cake ahead for meal prep?

Yes! The cake actually tastes better the next day, so it’s perfect for making ahead. Just store it in the fridge until you’re ready to frost it.

What’s the best way to store leftover Hawaiian Pineapple Carrot Cream Cake?

In an airtight container in the fridge. It’ll stay fresh for about 3-4 days.

Can I freeze this Hawaiian Pineapple Carrot Cream Cake?

Yes! Wrap the cake tightly in plastic wrap and then foil, and it can be frozen for up to 2 months. Thaw it in the fridge overnight before frosting.

What if I don’t have all the spices?

The cinnamon is the most important one, but if you’re missing nutmeg or cloves, you can just leave them out. The cake will still taste great!

My family loves this cake so much, they always ask for it on their birthdays! My husband prefers it with extra walnuts, while my daughter loves it with extra frosting (surprise!). I hope these answers helped! Making pineapple carrot cake is very forgiving, even when using this Pineapple Carrot Cake with Cream Cheese Frosting – Sally’s Baking.

Final Thoughts:

So there you have it, my friends! My family’s favorite Hawaiian Pineapple Carrot Cream Cake recipe. It’s a simple, delicious, and mom-approved way to bring a little sweetness to your day. The moist carrot pineapple cake is like a little taste of the tropics, and I hope your family loves it as much as mine does!

Here are some of my Hawaiian Pineapple Carrot Cream Cake Mom Hacks:

• Pre-shredded carrots are your friend. Save time and energy by buying them already shredded!
• Make the frosting ahead of time. It can be stored in the fridge for a few days or frozen for longer.
• Don’t be afraid to experiment. Add your own favorite spices or toppings to make it your own.

Here are a few family-tested variations:

• Coconut Lover’s Delight: Add 1/2 cup of shredded coconut to the batter and sprinkle toasted coconut on top of the frosting. My daughter Lily loves this version!
• Gingerbread Spice Cake: Add 1 teaspoon of ground ginger to the batter for a warm and spicy twist. My son, Tom, swears this version is his favorite!
• Orange Zest Dream: Add 1 tablespoon of orange zest to the batter and a teaspoon into the cream cheese frosting for a bright and citrusy flavor. This version is my husband Mark’s favorite, since he likes everything citrus!

I really hope you try this recipe and make it your own. Don’t be afraid to get creative and have fun with it! And remember, even if it doesn’t turn out perfectly, it’ll still be delicious. Don’t worry if you are not sure where to start! If your kids love this, they’ll go crazy for this Hawaiian Carrot Pineapple Cake Recipe with Tropical Twist!

For more sanity-saving dinner ideas, check out my Cinnamon Roll Honeybun Cheesecake recipe! You will also love my Pumpkin Spice Cake Roll! If you like these kinds of Hawaiian tropical cakes, find me and thousands of others at Appalachian Foods .

Happy baking, fellow kitchen warriors! You got this! Enjoy your Hawaiian Pineapple Carrot Cream Cake!

 

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