I’ll tell you this when I first folded crushed pineapple into my carrot cake batter, I thought I ruined it. It was too wet, too tropical, too much. But what came outta that oven? Pure alchemy. A cake that tasted like someone spiked sunshine with cinnamon and wrapped it in cream.
Hawaiian Pineapple Carrot Cream Cake isn’t your regular carrot cake. No, sir. This one’s a humid breeze from the islands trapped inside a rich, tender crumb. The pineapple gives it a juicy lift. The carrots? Earthy, grounding, sweet. And that cream topping? It’s not frosting. It’s luxury. Whipped, tangy, kissed by vanilla and just barely sweet.
This cake’s got history too both Southern and tropical roots. A collision of comfort and island indulgence. And if you’re lookin’ to impress at a potluck, this is it. Your aunt will ask for the recipe and actually make it.
Ingredients & Substitutions
Before you start, let’s talk about quality. Because that matters more than folk realise. The better your pineapple and carrots, the more this cake sings.
For the Cake:
- 2 cups all-purpose flour (or swap 1 cup with whole wheat for a nuttier taste)
- 1½ tsp baking soda
- ½ tsp baking powder
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 cup granulated sugar
- ½ cup light brown sugar (adds a deeper molasses tone)
- 3 large eggs, room temp (always room temp, it’s not a suggestion it’s a rule)
- ¾ cup neutral oil (like canola or grapeseed, not olive don’t be cheeky)
- ½ cup unsweetened applesauce (moisture + natural sweetness)
- 2 tsp pure vanilla extract
- 2 cups finely grated carrots (don’t buy pre-shredded, just don’t)
- 1 cup crushed pineapple, well-drained (fresh is best, but canned works great)
- ½ cup chopped toasted pecans or walnuts (optional, but recommended)
- ½ cup unsweetened shredded coconut (brings the beach vibes)
For the Cream Topping:
- 8 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Optional: ½ cup whipped cream folded in (for extra lightness)
Notes & Subs:
- Vegan version? Sub eggs with flax eggs, cream cheese with coconut cream and vegan cream cheese.
- Gluten-free? A 1:1 gluten-free flour blend with xanthan gum will do the trick.
- No applesauce? Use mashed banana, but it’ll lean more breakfasty.
Step-by-Step Instructions
1. Prep First, Always
Preheat that oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment. Don’t skip this step unless you enjoy the heartbreak of cake that won’t budge.
Grate your carrots fresh. This isn’t just a flavor thing. Pre-shredded stuff is dry and doesn’t melt into the batter. You want melt.
Drain your pineapple well. Press it, squeeze it, treat it like it owes you rent. Too much juice makes a soggy cake.
2. Mix the Dry
In a big bowl, whisk together flour, baking soda, powder, salt, and all your spices. This step’s underrated. Even distribution = no weird salty bites.
3. Wet & Whisk
In a separate bowl, beat the eggs till foamy. Then in goes the oil, applesauce, sugars, and vanilla. Mix until it looks kinda like a golden smoothie. Not appetizing now, but trust.
4. Fold in the Magic
Add the dry mix to the wet in two batches. Fold gently with a spatula. Don’t overmix, or the gluten gods will curse you with a tough cake.
Toss in the carrots, pineapple, nuts, and coconut. The batter will look dense, almost too full but that’s what you want.
5. Bake
Pour into your prepared pan. Smooth the top. Bake for about 40–45 minutes, or until a toothpick comes out mostly clean.
Let it cool completely. Not mostly. Not “just enough.” Fully. You frost a warm cake, and you’ll have carrot soup with cream.
6. Cream Topping
Beat cream cheese, sour cream, vanilla, and powdered sugar till fluffy. Optional but amazing: fold in whipped cream for cloud-level fluff.
Slather it on the cake. Thick, unapologetic, like you mean it.
Cooking Techniques & Science
Let’s get nerdy for a minute.
Why the oil and applesauce combo? Oil gives moisture, applesauce adds tenderness without heaviness. Butter would make it too rich here.
Crushed pineapple = flavor injector. Its enzymes also help soften the cake. There’s bromelain in pineapple breaks down proteins. That’s why this crumb melts on the tongue.
Spice trio cinnamon, nutmeg, ginger are warm but not overpowering. They balance the fruit. Like a reggae rhythm to the carrot’s steady bassline.
Sifting flour? You can skip it. Just whisk the dry good. We’re baking a cake, not launching a spacecraft.
And the cream topping? The sour cream adds tang that cuts through the sweetness like a wave hitting sugar sand.
Serving & Pairing Suggestions
Slice into thick squares. Rustic, no need for perfection. Serve it cold or room temp this cake doesn’t mind either way.
Garnish ideas:
- Light dust of cinnamon
- Shredded coconut flakes
- Tiny wedge of grilled pineapple on top if you’re feelin’ fancy
Pairings:
- Drink: Iced chai latte or a bold pour-over coffee
- Dish: After a BBQ, this finishes the party. Or sneak it in as a brunch dessert (yep, that’s a thing now)
Presentation-wise? A dark slate plate makes the cream topping pop. Or go classic: a mismatched floral plate from your gran’s cupboard.
Why This Cake Works
It’s not just a pineapple carrot cake. It’s a lesson in contrast.
Moist meets creamy. Earthy meets tropical. Spiced meets sweet.
The layers of texture keep your brain interested. The crumb is tender but not crumbly. The top? That luscious cream sinks slightly into the cake overnight, making it even better the next day.
It’s forgiving too. No stand mixer needed. No fancy tricks. Just good ingredients and a little love.
Final Expert Tips
- Toast the nuts. Always toast the nuts. Cold nuts are sad.
- Make it a layer cake by doubling the cream topping and baking in two 8-inch rounds.
- Chill overnight for maximum flavor development.
- Add lime zest to the frosting if you want a citrus kick.
