Hawaiian Carrot Pineapple Cake Recipe Ready in 45 Minutes

Bake a vibrant Hawaiian Carrot Pineapple Cake with juicy pineapple, fresh carrots, and warm spices. Gluten-free options, step-by-step guide, and pro tips included!

Introduction

Picture this: a golden cake bursting with tropical sweetness from pineapple, earthy notes from carrots, and a hint of cinnamon. The Hawaiian Carrot Pineapple Cake is not just a dessert—it’s a vacation on a plate. Perfect for summer BBQs, birthdays, or cozy nights in, this recipe is a crowd-pleaser that’s ready in under an hour. Let’s bake your way to paradise!

1. Why Hawaiian Carrot Pineapple Cake is Perfect for You

🔹 Tropical Flavor Explosion: Sweet pineapple and spiced carrots create a unique fusion.
🔹 Quick & Effortless: Prep in 15 minutes, bake in 30—ideal for busy schedules.
🔹 Diet-Inclusive: Easily adapt it to gluten-free, vegan, or low-sugar diets.
🔹 Nutrient-Dense: Carrots (vitamin A) and pineapple (digestive enzymes) add health benefits.

2. Ingredients List for 4 Persons 👤👤👤👤

🔸 Wet Ingredients:

2 cups freshly grated carrots (packed for moisture)
1 cup crushed pineapple (drained, juice reserved for glaze)
¾ cup coconut oil (or unsalted butter for richness)

🔸 Dry Ingredients:

2 cups all-purpose flour (substitute oat flour for gluten-free)
1 tsp cinnamon + ½ tsp ginger (warm, aromatic spices)
1 cup brown sugar (or maple syrup for unrefined sweetness)

🔸 Toppings: Toasted coconut, lime zest, or cream cheese frosting.

3. Preparation Time and Servings

Prep Time: 15 minutes (Pro Tip: Use a food processor to grate carrots faster!)
Cook Time: 30 minutes
Total Time: 45 minutes (50% quicker than traditional recipes!)
Serves: 8–10 slices

4. Step-by-Step Instructions

Step 1: Combine Wet Ingredients

Mix carrots, pineapple, coconut oil, and sugar until smooth. Add a splash of vanilla for extra flavor.

Step 2: Blend Dry Ingredients

Whisk flour, spices, baking powder, and a pinch of salt. Sifting prevents lumps.

Step 3: Bake to Golden Brown

Pour batter into a greased 9×13-inch pan. Bake at 350°F (175°C) for 30–35 minutes.

Step 4: Glaze & Serve

Mix pineapple juice with powdered sugar for a tangy glaze. Drizzle over the cake and top with toasted coconut.

5. Special Equipment

9×13-inch baking pan
Mixing bowls + whisk (or stand mixer for efficiency)

6. Nutritional Benefits

Carrots: High in fiber and beta-carotene for glowing skin.
Pineapple: Bromelain enzyme reduces bloating.
Coconut Oil: Boosts metabolism with healthy fats.

7. Calories Per Person

Serving	Calories	Carbs	Protein	Fat
1 slice	310	45g	4g	14g

8. Healthier Alternatives

Low-Sugar: Replace sugar with mashed ripe bananas.
Egg-Free: Use applesauce (½ cup) as a binder.
Nut-Free: Skip coconut flakes; garnish with dried mango.

9. Serving Suggestions

Serve warm with a scoop of coconut sorbet.
Pair with hibiscus iced tea for a tropical beverage combo.

10. Storage and Leftovers

Fridge: Store in an airtight container for 3–4 days.
Freezer: Wrap slices in parchment paper; freeze for 3 months.

11. Common Mistakes to Avoid

Overmixing: Stir until just combined to keep the cake tender.
Underseasoning: Don’t skip spices—they elevate the tropical flavor!

12. FAQs

Q: Can I use frozen pineapple?
A: Yes! Thaw and drain thoroughly to avoid excess moisture.

Q: How do I make it gluten-free?
A: Swap all-purpose flour for a 1:1 gluten-free baking blend.

Q: Can I add raisins?
A: Absolutely! Soak them in pineapple juice first for plumpness.

13. Conclusion

The Hawaiian Carrot Pineapple Cake is your ticket to tropical bliss. Moist, fragrant, and endlessly adaptable, it’s a dessert that’s as fun to make as it is to eat. Share your creation with #HawaiianCakeMagic and inspire others to bake their own slice of paradise!