{"id":3823,"date":"2025-03-02T02:02:42","date_gmt":"2025-03-02T01:02:42","guid":{"rendered":"https:\/\/fenrecipes.com\/?p=3823"},"modified":"2025-03-02T02:02:42","modified_gmt":"2025-03-02T01:02:42","slug":"easy-carrot-cake-with-pineapple-best-carrot-cake-recipe","status":"publish","type":"post","link":"https:\/\/fenrecipes.com\/easy-carrot-cake-with-pineapple-best-carrot-cake-recipe\/","title":{"rendered":"Easy Carrot Cake with Pineapple \u2013 Best Carrot Cake Recipe"},"content":{"rendered":"

If you love classic carrot cake<\/strong>, but want a tropical twist, this Hawaiian Pineapple Carrot Cake<\/strong> is the perfect dessert<\/strong> for you! This cake combines the rich flavors of fresh carrots, crushed pineapple, and warm spices<\/strong>, all wrapped in a moist, tender crumb<\/strong> topped with luscious cream cheese frosting<\/strong>.<\/p>\n

Whether you’re making it for a special occasion, family gathering, or just a weekend treat<\/strong>, this pineapple-infused carrot cake<\/strong> is bound to impress. Let\u2019s dive in and create the best homemade carrot cake ever!<\/strong><\/p>\n

Why You\u2019ll Love This Hawaiian Pineapple Carrot Cake<\/strong><\/h2>\n

Super Moist & Flavorful<\/strong> \u2013 The crushed pineapple adds natural sweetness and extra moisture<\/strong>.
Easy to Make<\/strong> \u2013 Simple one-bowl mixing<\/strong> means less mess and faster prep!
Tropical Twist on a Classic<\/strong> \u2013 A unique Hawaiian-inspired flavor<\/strong> with warm spices and fruity undertones.
Perfect for Any Occasion<\/strong> \u2013 A crowd-pleasing cake<\/strong> for birthdays, Easter, Thanksgiving, or any celebration.
Pairs Perfectly with Cream Cheese Frosting<\/strong> \u2013 The tangy-sweet frosting<\/strong> enhances every bite!<\/p>\n

Ingredients for <\/strong>Hawaiian Pineapple Carrot Cake<\/strong><\/h2>\n

For the Cake:<\/strong><\/h3>\n

2 cups all-purpose flour<\/strong>
1 cups granulated sugar<\/strong>
2 teaspoons baking powder<\/strong>
1 \u00bd teaspoons baking soda<\/strong>
1 teaspoon salt<\/strong>
\u00bd teaspoon ground cinnamon<\/strong>
\u00bd teaspoon ground nutmeg<\/strong>
\u00bc teaspoon ground ginger<\/strong>
1 cup vegetable oil<\/strong>
4 large eggs<\/strong>
3 cups grated carrots<\/strong>
1 cup crushed pineapple, drained<\/strong>
2 teaspoons vanilla extract<\/strong>
1 cup chopped walnuts (optional)<\/strong><\/p>\n

Cream Cheese Frosting:<\/strong><\/h3>\n

8 oz cream cheese, softened<\/strong>
\u00bd cup unsalted butter, softened<\/strong>
2 cups powdered sugar<\/strong>
1 teaspoon vanilla extract<\/strong>
\u00bd cup crushed pineapple (optional, for extra tropical flavor)<\/strong><\/p>\n

Want a healthier version?<\/em> Swap sugar for coconut sugar<\/strong> and use gluten-free flour<\/strong> instead of all-purpose flour!<\/p>\n

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Easy Carrot Cake with Pineapple \u2013 fenrecipes.com<\/figcaption><\/figure>\n

How to Make Hawaiian Pineapple Carrot Cake \u2013 Step by Step<\/strong><\/h2>\n

Step1: Prepare the Cake Batter<\/strong><\/h3>\n

\u00a0Preheat oven to 350\u00b0F (175\u00b0C)<\/strong>. Grease and flour two 9-inch round cake pans<\/strong>.
\u00a0In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger<\/strong>.
\u00a0Add vegetable oil and eggs<\/strong>, mixing until smooth.
\u00a0Fold in grated carrots, crushed pineapple, vanilla extract, and walnuts (if using)<\/strong>.<\/p>\n

Step2: Bake the Cake<\/strong><\/h3>\n

\u00a0Divide the batter evenly between the prepared cake pans<\/strong>.
\u00a0Bake for 30-35 minutes<\/strong>, or until a toothpick inserted in the center<\/strong> comes out clean.
\u00a0Let cakes cool in pans for 10 minutes<\/strong>, then transfer to a wire rack to cool completely<\/strong>.<\/p>\n

Step3: Prepare the Cream Cheese Frosting<\/strong><\/h3>\n

\u00a0In a bowl, beat cream cheese and butter<\/strong> until smooth and creamy.
\u00a0Gradually add powdered sugar<\/strong>, continuing to beat until fluffy.
\u00a0Mix in vanilla extract and optional crushed pineapple<\/strong>.<\/p>\n

Step4: Assemble the Cake<\/strong><\/h3>\n

\u00a0Place one cake layer on a serving plate and spread a generous amount of frosting<\/strong> on top.
\u00a0Place the second cake layer over the first and frost the entire cake<\/strong>.
\u00a0Garnish with toasted coconut flakes, chopped walnuts, or extra crushed pineapple<\/strong>.<\/p>\n

Pro Tip:<\/em> For a more tropical look<\/strong>, decorate with pineapple slices and shredded coconut<\/strong>!<\/p>\n

Pro Tips for Making the Best Hawaiian Pineapple Carrot Cake<\/strong><\/h2>\n

Use Freshly Grated Carrots<\/strong> \u2013 Pre-shredded store-bought carrots can be dry.
Drain the Pineapple Well<\/strong> \u2013 Too much liquid can make the cake dense.
Room Temperature Ingredients<\/strong> \u2013 This helps the batter mix evenly for a fluffy cake.
Let the Cake Cool Completely<\/strong> \u2013 Frosting a warm cake will cause the frosting to melt!
Want Extra Flavor?<\/strong> \u2013 Add \u00bd teaspoon of orange zest<\/strong> for a citrusy kick!<\/p>\n

Serving Suggestions for Pineapple Carrot Cake<\/strong><\/h2>\n

\u00a0Serve with whipped cream<\/strong> or a scoop of vanilla ice cream<\/strong>.
\u00a0Pair with a hot cup of coffee or chai latte<\/strong> for a cozy treat.
\u00a0Garnish with pineapple chunks and toasted coconut<\/strong> for a Hawaiian vibe!<\/p>\n

Nutritional Information for Hawaiian Pineapple Carrot Cake<\/strong><\/h2>\n

Each slice (1\/12 of cake)<\/strong> contains approximately:<\/p>\n

Calories:<\/strong> 450 kcal
Carbohydrates:<\/strong> 58g
Protein:<\/strong> 5g
Fat:<\/strong> 23g
Saturated Fat:<\/strong> 5g
Sugar:<\/strong> 38g
Vitamin A:<\/strong> 5000 IU<\/p>\n

Carrots provide Vitamin A for eye health, while walnuts add healthy fats!<\/em><\/p>\n

Storage & Leftovers for Pineapple Carrot Cake<\/strong><\/h2>\n

Room Temperature<\/strong>: Store in an airtight container for up to 2 days<\/strong>.
Refrigerator<\/strong>: Keep in the fridge for up to 5 days<\/strong>.
Freezer<\/strong>: Wrap slices in plastic wrap and freeze for up to 2 months<\/strong>.<\/p>\n

To reheat, microwave for 15 seconds<\/strong> to restore softness!<\/em><\/p>\n

Frequently Asked Questions (FAQs)<\/strong><\/h2>\n

1. Can I make this cake ahead of time?<\/strong><\/h3>\n

Yes! Bake the cake layers 1-2 days in advance<\/strong> and frost before serving.<\/p>\n

2. What can I substitute for pineapple?<\/strong><\/h3>\n

Applesauce or mashed banana works as a moisture-rich alternative<\/strong>.<\/p>\n

3. Why did my cake turn out dense?<\/strong><\/h3>\n

Overmixing the batter can make it dense\u2014stir just until combined<\/strong>.<\/p>\n

4. Can I make this cake without eggs?<\/strong><\/h3>\n

Yes! Replace each egg with 1 tbsp ground flaxseed + 3 tbsp water<\/strong>.<\/p>\n

Related Recipes for Dessert Lovers<\/strong><\/h2>\n