Picture this: It’s a warm summer afternoon, the sun is gently setting, and laughter echoes through a backyard gathering. The grill is cooling off, and now it’s time for dessert—a moist, vibrant slice of Hawaiian Carrot Pineapple Cake. With its lush tropical flavors, warm spices, and velvety cream cheese frosting, this cake is the perfect ending to a laid-back celebration or a cozy family dinner.
This recipe was inspired by a family vacation to the Big Island, where fresh pineapple and carrots were abundant at every farmers market. Fusing the earthy richness of carrot cake with the sun-kissed sweetness of pineapple, this dessert has since become a staple at our table during birthdays, holidays, and any day that calls for a little indulgence.
If you love traditional carrot cake but are looking for something even more exciting, the Hawaiian Carrot Pineapple Cake is about to become your new favorite.
Why You’ll Love This Cake
- Tropical Flavor Explosion: The crushed pineapple adds a juicy, tangy sweetness that balances perfectly with the carrots.
- Incredibly Moist: This cake never turns out dry thanks to the natural juices from the pineapple and a touch of oil.
- Easy to Make: No complicated steps or equipment—just mix, bake, and enjoy.
- Versatile Presentation: Great as a layered celebration cake, sheet cake for a potluck, or even cupcakes for a birthday party.
- Crowd-Pleaser: Even those who claim not to like carrot cake end up asking for seconds.
Ingredients You’ll Need
Let’s break down the essential ingredients and why they matter.
Dry Ingredients:
- 2 cups all-purpose flour – Provides structure to the cake.
- 2 teaspoons baking soda – Helps the cake rise and stay fluffy.
- 1 ½ teaspoons ground cinnamon – Adds warm spice.
- ½ teaspoon nutmeg – Optional, but gives depth.
- ½ teaspoon salt – Balances the sweetness.
Wet Ingredients:
- 3 large eggs – For richness and binding.
- 1 cup granulated sugar – Sweetens the base.
- ½ cup brown sugar – Adds moisture and a hint of molasses flavor.
- ¾ cup vegetable oil – Keeps the cake tender.
- 2 teaspoons vanilla extract – Enhances overall flavor.
- 1 can (8 oz) crushed pineapple, undrained – Tropical moisture and taste.
Add-ins:
- 2 cups grated carrots (about 4 medium carrots) – Fresh and naturally sweet.
- ½ cup chopped walnuts or pecans (optional) – Adds crunch.
- ½ cup shredded coconut (optional) – Emphasizes the tropical theme.
- ½ cup raisins (optional) – For a chewy, sweet surprise.
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons milk (if needed for consistency)
Step-by-Step Instructions
Step 1: Prep Your Baking Tools
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan or two 8-inch round pans for a layered cake.
- Line the bottoms with parchment paper if using round pans for easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Baking soda
- Cinnamon
- Nutmeg
- Salt
Set aside.
Step 3: Whisk Wet Ingredients
In another bowl, beat:
- Eggs
- Granulated sugar
- Brown sugar
- Vegetable oil
- Vanilla extract
Mix until smooth and well combined.
Step 4: Combine and Add the Pineapple
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Fold in:
- Crushed pineapple (with juice)
- Grated carrots
- Nuts, coconut, and raisins if using
The batter will be thick and chunky—that’s exactly what you want.
Step 5: Bake the Cake
- Pour the batter into the prepared pan(s).
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
Cream Cheese Frosting: The Finishing Touch
How to Make It:
- In a large bowl, beat softened cream cheese and butter until smooth and fluffy.
- Add vanilla and salt.
- Gradually add powdered sugar, one cup at a time, until fully incorporated.
- Add milk if needed to reach a spreadable consistency.
Frosting Tips:
- If making a layered cake, chill the layers before frosting to avoid sliding.
- Want to go tropical? Sprinkle toasted coconut or crushed macadamia nuts over the frosted cake.
Serving Suggestions
- With a Scoop of Vanilla Ice Cream: Especially amazing when served warm.
- Topped with Fresh Pineapple Chunks: Adds extra color and tang.
- As Cupcakes for Parties: Just adjust baking time to 20–25 minutes.
Make-Ahead & Storage Tips
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze the cake (unfrosted) for up to 2 months. Wrap tightly in plastic wrap and foil.
- Make the frosting in advance and refrigerate for up to 5 days. Let it come to room temperature before spreading.
FAQs: Your Questions Answered
Can I make this cake gluten-free?
Absolutely! Swap out the all-purpose flour with a 1:1 gluten-free baking flour blend.
What if I don’t like coconut or nuts?
No problem—just leave them out. The cake will still be deliciously moist and flavorful.
Can I use fresh pineapple instead of canned?
Yes, just be sure to crush it finely and include the juice to maintain moisture.
Is this cake overly sweet?
Not at all. The natural sweetness of the pineapple and carrots balances well with the warm spices and tangy frosting.
Nutrition Information (Per Slice, Approximate)
- Calories: 420
- Fat: 20g
- Carbohydrates: 55g
- Sugar: 35g
- Protein: 5g
- Fiber: 2g
(Values based on 12 servings, including frosting.)
Why This Recipe Works
Balance of Flavors
The sweet pineapple and carrots contrast beautifully with the tangy cream cheese and subtle spices, making every bite layered and exciting.
Texture Perfection
This cake strikes that perfect balance between dense and tender. The carrots add subtle crunch while the pineapple keeps things soft and juicy.
Visually Appealing
The flecks of orange from the carrots and golden hue from the pineapple make this cake as beautiful as it is tasty.
Variations to Try
- Hawaiian Carrot Pineapple Bundt Cake: Bake in a bundt pan for an elegant twist.
- Spiced Chai Version: Add ½ teaspoon each of cardamom and ginger for a warm, aromatic variation.
- Vegan Option: Use flax eggs, vegan butter, and plant-based cream cheese.
Share the Aloha!
This Hawaiian Carrot Pineapple Cake is more than just a dessert—it’s a celebration of tropical flavors and comforting traditions. Whether you’re baking for a special event or just because, this cake delivers joy in every bite.
If you try this recipe, don’t forget to snap a picture, tag us on social media, and share the love with your friends and family.
📌 Pin It, Share It, Bake It Again!
This recipe deserves a spot in your go-to collection. Save it for your next celebration or bring a slice of the islands to your kitchen today!
Final Thoughts
Desserts have a way of bringing people together, and this Hawaiian Carrot Pineapple Cake is no exception. It’s nostalgic, unique, and absolutely delicious. Whether you’re new to baking or a seasoned pro, this cake is simple to make and guaranteed to impress.
So go ahead—gather your ingredients, preheat the oven, and bring a taste of paradise to your table.
Aloha and happy baking! 🍍🥕