Hawaiian Carrot Pineapple Cake Recipe | Moist And Tropical

So, you want a taste of the tropics but your wallet and schedule are screaming “STAYCATION”? Same. Forget booking a flight to Maui; the real vacation spot is your kitchen, and this cake is your first-class ticket. It’s like a carrot cake and a piña colada had a delicious, incredibly moist baby. Let’s get baking.

Why This Recipe is Awesome?

Let’s cut to the chase. This isn’t your grandma’s dense, nut-and-raisin-filled carrot cake (no offense, Nana). This is a sunshine-soaked, impossibly moist, and stupidly easy cake that comes together with minimal fuss. It’s practically idiot-proof. You don’t need a stand mixer or any fancy chef skills. You basically just throw things in a bowl and stir. Plus, the pineapple keeps it so moist that even if you slightly overbake it (we’ve all been there), it will still be delicious. It’s the forgiving, tropical dessert of your dreams.

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Ingredients

Gather your squad. Here’s what you need to summon this island magic:

For the Cake:

• 2 cups all-purpose flour – The foundation of our edible paradise.
• 2 cups granulated sugar – For the perfect sweetness.
• 1 teaspoon baking soda – The lift that makes it fluffy.
• 2 teaspoons ground cinnamon – For that warm, cozy hug of flavor.
• 1/2 teaspoon salt – The wingman that makes everything else taste better.
• 3 large eggs – The glue that holds this party together.
• 1 1/2 cups vegetable oil – The secret to ultimate moistness. Don’t @ me.
• 2 teaspoons vanilla extract – The classic flavor booster.
• 2 cups finely grated carrots – Pro tip: don’t use pre-shredded bagged carrots! They’re too dry and thick. Freshly grated is the way.
• 1 cup crushed pineapple, undrained – This is the liquid gold. Do not drain it. We use the whole can, juice and all.

For the Cream Cheese Frosting (Non-Negotiable IMO):

• 8 oz cream cheese, softened – Key word: softened. Not melted, not cold. Soft.
• 1/2 cup (1 stick) unsalted butter, softened – Same rules apply.
• 2 cups powdered sugar – Sifted if you’re fancy, not sifted if you’re lazy (it’s fine).
• 1 teaspoon vanilla extract – Because one vanilla is never enough.

Step-by-Step Instructions

1. Preheat and Prep. Fire up your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Don’t skip this, or you’ll have a delicious cake stuck in a pan. A tragedy.
2. Mix the Dry Stuff. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Give it a good whisk to make sure everyone is acquainted and there are no baking soda lumps.
3. Add the Wet Squad. Make a well in the center of your dry ingredients. Plop in the eggs, oil, and vanilla. Mix it all together until it’s just combined. A few lumps are okay; don’t overmix!
4. Fold in the Goodies. Now, gently fold in the star players: your freshly grated carrots and the entire can of crushed pineapple (juice included!). Mix until everything is evenly distributed.
5. Bake to Perfection. Pour the batter into your prepared pan and spread it out evenly. Slide it into the oven and bake for 40-50 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean or with a few moist crumbs.
6. Cool It. This is the hardest part. You must let the cake cool completely in the pan on a wire rack before you even think about frosting it. If you frost a warm cake, you’ll have a melted, soupy mess. Patience, young grasshopper.
7. Make the Frosting. While you’re waiting, beat the softened cream cheese and butter together until it’s smooth and creamy. Gradually beat in the powdered sugar and vanilla until it’s fluffy and dreamy.
8. Frost and Devour. Once the cake is completely cool, slather that creamy frosting all over the top. Cut yourself a massive piece. You’ve earned it.

Common Mistakes to Avoid

• Using bagged, pre-shredded carrots. Just don’t. They are too dry and thick. Grating your own is a game-changer for moisture and texture.
• Draining the pineapple. The juice is crucial for flavor and moisture! Embrace the can liquid.
• Frosting a warm cake. I know, I know. It smells amazing. But you’ll be so sad when your beautiful frosting melts into a puddle. Wait for it to cool!
• Overmixing the batter. Once you add the flour, mix until just combined. Overmixing leads to a tough, dense cake. We want light and fluffy!

Alternatives & Substitutions

• Nuts? Want some crunch? Fold in a cup of chopped pecans or walnuts into the batter.
• Raisins? If you’re into that sort of thing, about 1/2 a cup would work. (I’ll politely look the other way.)
• Oil: You can substitute applesauce for half the oil for a slightly less dense texture.
• Pan Size: This can also be made into two 9-inch round layers for a more “traditional” cake look. Just reduce the baking time to about 30-35 minutes.
• Dairy-Free? Use your favorite plant-based butter and cream cheese alternatives for the frosting. They work surprisingly well!

FAQ

Can I make this into cupcakes?

Absolutely! Line a muffin tin and fill the cups about 2/3 full. Bake for 18-22 minutes. This should make about 24 fabulous cupcakes.

How should I store this masterpiece?

Because of the cream cheese frosting, this cake needs to be refrigerated. Keep it covered in the fridge. Let a slice sit at room temp for 10-15 minutes before eating for the best, softest texture.

Can I freeze this cake?

You can! Freeze the unfrosted cake, tightly wrapped, for up to 3 months. Thaw overnight in the fridge and frost the next day. I wouldn’t recommend freezing it with the frosting on.

My batter looks really wet, is that normal?

YES. This is a very moist batter thanks to all that pineapple juice and oil. It’s supposed to look that way. Trust the process.

Why did my cake sink in the middle?

This usually means it was underbaked. Ovens can be liars. Make sure that toothpick comes out clean! Also, don’t open the oven door too early; a rush of cold air can cause a cake to fall.

Final Thoughts

And there you have it. A ridiculously easy, outrageously delicious cake that brings a little bit of aloha spirit to your table, no passport required. It’s the perfect dessert for potlucks, birthdays, or just because it’s Tuesday. Now go impress someone—or, more importantly, yourself—with your newfound baking prowess. You’re a tropical cake hero.

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