Hawaiian Carrot Pineapple Cake

• Refrigerate: Store the frosted cake covered in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration.
• Freeze: Unfrosted cake layers or a whole unfrosted cake tightly wrapped can be frozen up to 3 months. Thaw overnight in the refrigerator before frosting.
• Make-ahead: Bake the cake a day ahead, wrap well, and frost on the day you plan to serve for the freshest appearance.
• Variations & add-ins

• Spice it up: Add ½ teaspoon ground ginger or ¼ teaspoon ground cloves for warmth.
• Swap nuts: Use macadamias for a Hawaiian twist, or omit nuts for a nut-free version.
• Cupcakes: For cupcakes, bake at 350°F (175°C) for 18–22 minutes (test with a toothpick).
• Vegan option: Replace eggs with flax eggs and use vegan cream cheese; texture and flavor will vary slightly.

Can I make this cake ahead of time?

Yes. Bake the cake and store it unfrosted for up to 48 hours in an airtight container at room temperature. Frost shortly before serving, or refrigerate the frosted cake.

Can I use fresh pineapple instead of canned?

Absolutely. Fresh crushed pineapple is excellent. Be sure to include some of the juice for moisture; if the fresh pineapple is very wet, drain slightly to avoid thinning the batter excessively.

Is this cake freezer-friendly?

Yes. Wrap unfrosted cake layers tightly in plastic and foil and freeze up to 3 months. Thaw in the refrigerator before frosting.

Can I make cupcakes instead?

Yes. Scoop batter into lined muffin tins and bake at 350°F (175°C) for 18–22 minutes until a toothpick comes out clean. Adjust cooling time and frost once fully cooled.

Why this recipe works