Pineapple Carrot Cream Cake

This Hawaiian pineapple carrot cream cake delivers the perfect blend of tropical sweetness and warm spice in every moist, flavorful bite. The crushed pineapple adds incredible moisture while complementing the natural sweetness of freshly grated carrots, creating a cake that's both comforting and uniquely refreshing.

I first made this cake for my daughter's spring birthday party when she requested something "different but not chocolate." It was such a hit that it's now requested at nearly every family gathering, especially during the warmer months when we're craving those tropical flavors.

Ingredients

• All purpose flour: forms the foundation for this cake while allowing the fruit flavors to shine
• Baking soda and baking powder: work together to create the perfect rise and texture
• Cinnamon: adds warmth that beautifully complements the natural sweetness of carrots
• Granulated and brown sugars: combine for the ideal sweetness and moisture level
• Eggs: provide structure and richness to support the heavy fruit additions
• Vegetable oil: creates an incredibly moist texture that stays fresh for days
• Fresh grated carrots: add natural sweetness, moisture and beautiful color
• Crushed pineapple: brings tropical flavor and incredible moisture to every bite
• Walnuts: offer pleasant crunch and nutty flavor that balances the sweetness
• Cream cheese and butter: create an irresistibly smooth and tangy frosting
• Powdered sugar: sweetens the frosting while maintaining its smooth texture
• Vanilla extract: adds depth and warmth to both the cake and frosting

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven to 350°F and thoroughly grease two 9inch cake pans. For guaranteed easy removal, line the bottoms with parchment paper circles. This preparation step ensures your beautifully baked layers will release cleanly without breaking.

Create the Dry Mixture:

Thoroughly whisk the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl. This even distribution of leavening agents and spices ensures every bite has consistent flavor and texture. Whisking also adds a bit of air to the dry ingredients.

Prepare the Wet Base:

In your largest mixing bowl, vigorously whisk together both sugars, eggs, oil, and vanilla until the mixture becomes noticeably lighter in color and slightly thicker in consistency. This process incorporates air and begins emulsifying the ingredients for proper structure.

Add the Fruit Elements:

Gently fold in your freshly grated carrots and well drained pineapple until evenly distributed throughout the batter. The moisture from these ingredients will be visible as the batter becomes slightly looser, but richly textured with beautiful orange carrot specks throughout.

Combine and Bake:

Gradually add your dry ingredients to the wet mixture, folding gently with a spatula until just combined. Small streaks of flour are preferable to overmixing. Divide this thick, fragrant batter evenly between your prepared pans and smooth the tops. Bake until the centers spring back when lightly touched and edges begin pulling away from the pan sides.

Cool With Patience:

Allow the hot cakes to rest in their pans for exactly 10 minutes. This critical resting period allows the structure to set while still warm enough to release easily. Transfer to cooling racks and let them reach complete room temperature before attempting to frost.

Create Silky Frosting:

Beat room temperature cream cheese and butter together for a full 3 minutes until the mixture becomes notably lighter in color and increases in volume. Add powdered sugar in small batches, mixing thoroughly between additions. The pineapple juice addition creates a subtle tropical undertone that complements the cake perfectly.

The crushed pineapple is truly the secret star of this recipe. I discovered its magic when trying to use up a can from my pantry during a particularly snowy weekend. My family was skeptical about "fruit in carrot cake" until they tasted it. Now they insist I never make carrot cake without it. The natural enzymes in pineapple tenderize the cake crumb in a way that creates an almost melt-in-your-mouth quality that's impossible to achieve otherwise.

Storage Tips

This cake maintains its moisture beautifully for several days when stored properly. Keep unfrosted layers tightly wrapped in plastic at room temperature for up to 3 days. Once frosted, store the cake in the refrigerator where it will stay fresh for up to 5 days. The cream cheese frosting firms up when chilled, creating an almost truffle-like quality that many of my family members prefer. Just be sure to bring slices to room temperature for about 20 minutes before serving for the best texture and flavor experience.

Perfect Substitutions

This recipe welcomes adaptations based on dietary needs or pantry availability. For a dairy-free version, substitute the cream cheese frosting with a coconut whipped topping that complements the tropical pineapple beautifully. Gluten-free bakers can use a 1:1 gluten-free flour blend with excellent results. The oil can be replaced with applesauce for a lower-fat version, though the texture will be slightly different. Pecans work wonderfully in place of walnuts for a southern twist, or omit nuts entirely for allergy concerns without sacrificing flavor.

Serving Suggestions

While this cake is magnificent on its own, there are several ways to elevate the serving experience. A scoop of vanilla bean ice cream alongside a warm slice creates a delightful temperature contrast. For brunch settings, serve thin slices with a dollop of Greek yogurt and a drizzle of honey. During summer gatherings, garnish each plate with fresh pineapple slices and a mint sprig for a refreshing presentation. This cake also pairs beautifully with a cup of chai tea or coffee with just a splash of cream.

Common Questions About This Recipe

→ How do I keep the cake moist?

Use freshly grated carrots and thoroughly drained pineapple. Avoid overmixing the batter to retain moisture and a fluffy crumb.

→ Can I substitute nuts or leave them out?

Yes, walnuts are optional. You may omit them or try pecans for a different crunch and flavor.

→ What kind of frosting works best for this cake?

Classic cream cheese frosting pairs beautifully with the sweet-tart flavors and adds richness. Chill slightly before spreading for best results.

→ Do I have to use fresh carrots?

Freshly grated carrots provide more moisture compared to pre-shredded carrots, which tend to be drier. For best results, grate your own.

→ How should I store the cake?

Store the cake covered in the refrigerator for up to four days. Bring to room temperature before serving for best texture.