Can I make this Hawaiian Carrot Pineapple Cake ahead of time for a special event?

Absolutely! This cake tastes better 1-2 days after baking as the flavors meld together. Make it up to two days in advance, store it in the refrigerator, and bring it to room temperature about 30 minutes before serving.

Is fresh pineapple necessary, or can I use canned?

While fresh pineapple provides the best flavor, canned crushed pineapple (well-drained) works perfectly fine. Just be sure to choose pineapples packed in juice rather than syrup for a more authentic taste.

My family doesn't like nuts. Can I omit them?

Certainly! The macadamia nuts add texture and flavor but aren't essential to the cake's success. You can simply leave them out or replace them with an equal amount of additional coconut for texture.

Can I make this recipe as cupcakes instead of a layer cake?

Yes! This batter works beautifully as cupcakes. Fill liners about 2/3 full and bake at the same temperature for approximately 18-22 minutes. This recipe yields about 24 standard cupcakes.

Why did my cake sink in the middle?

Sinking usually occurs from underbaking, opening the oven door too early, or overbeating the batter. Ensure your oven is properly calibrated, wait at least 30 minutes before checking doneness, and mix just until ingredients are incorporated.

How finely should I grate the carrots?

Medium grate is ideal. Too fine and they'll disappear into the batter; too coarse and they'll remain crunchy after baking. A standard box grater's medium holes work perfectly.

Hawaiian Carrot Pineapple Cake

Description

Discover our Hawaiian Carrot Pineapple Cake recipe – a tropical twist with juicy pineapple, coconut, and macadamia nuts for an island-inspired treat

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup granulated sugar
¾ cup brown sugar, packed
1 cup vegetable oil (or ¾ cup applesauce for a lighter version)
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups freshly grated carrots (approximately 4–5 medium carrots)
1 cup crushed pineapple, drained (reserve juice for optional glaze)
½ cup shredded coconut, unsweetened
½ cup chopped macadamia nuts (or walnuts/pecans)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Additional toasted coconut and chopped macadamia nuts for garnish

Instructions

Step 1: Prepare Your Ingredients and Workspace

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
If using fresh pineapple, crush and drain it, reserving juice.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 3: Beat the Wet Ingredients

In a large bowl, beat granulated sugar, brown sugar, and oil until combined.
Add eggs one at a time, beating after each addition. Stir in vanilla extract.

Step 4: Combine Wet and Dry Mixtures

Gradually fold the dry ingredients into the wet mixture until just combined.

Step 5: Add the Tropical Elements

Fold in grated carrots, crushed pineapple, shredded coconut, and chopped nuts.

Step 6: Bake the Cake

Divide batter evenly into prepared cake pans.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake

Let cakes cool in pans for 15 minutes, then transfer to a wire rack to cool completely.

Step 8: Prepare the Cream Cheese Frosting

Beat softened cream cheese and butter until fluffy (about 3 minutes).
Gradually add powdered sugar, vanilla, and reserved pineapple juice, beating until smooth.

Step 9: Assemble and Frost

Place one cake layer on a plate, spread frosting, then top with the second layer.
Cover top and sides with remaining frosting.

Step 10: Garnish and Serve

Sprinkle toasted coconut and chopped macadamia nuts on top.
Refrigerate for 30 minutes before serving for best results.