Hawaiian Carrot Pineapple Cake

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Irresistibly Moist: 7 Reasons to Make Hawaiian Carrot Pineapple Cake

There’s nothing quite as unforgettable as the first bite of a super-moist Hawaiian Carrot Pineapple Cake. With its sun-kissed tropical flavors and velvety cream cheese frosting, this dessert delivers a bold punch of sweetness balanced perfectly by earthy carrots and tangy pineapple. Whether you’re celebrating a special occasion or simply craving something extraordinary, this recipe transforms humble ingredients into an absolutely show-stopping cake. Vibrant orange flecks of carrot, golden pineapple, and the dreamy, creamy swirl between each layer create a dessert that’s both nostalgic and surprising—all in one forkful!

Why You’ll Love Hawaiian Carrot Pineapple Cake

  • Bursts with fresh tropical flavor from pineapple and carrots
  • Incredibly moist crumb, never dry or bland
  • The luscious cream cheese frosting adds tangy contrast
  • Optional walnuts provide a wonderful nutty crunch
  • Perfect for birthdays, parties, holidays, or everyday indulgence
  • Minimal, pantry-friendly ingredients
  • Stunning presentation that impresses every time

Ingredients for Hawaiian Carrot Pineapple Cake

The key to an unforgettable Hawaiian Carrot Pineapple Cake is premium ingredients and thoughtful preparation. Here’s what you’ll need:

  • All-purpose flour (2 cups): The foundation for a tender crumb and structure
  • Baking powder (2 tsp) & Baking soda (1 tsp): Leaveners for that perfect rise and lightness
  • Ground cinnamon (1 tsp): Adds cozy warmth, enhancing the carrot’s natural sweetness
  • Salt (½ tsp): Essential for flavor balance and activating the leavening agents
  • Granulated sugar (1½ cups): Sweetens and balances fruit acidity
  • Large eggs (3): Binds and builds richness into each layer
  • Vegetable oil (1 cup): Guarantees a moist cake that stays soft for days
  • Vanilla extract (2 tsp): Rounds out the flavors with a fragrant, aromatic note
  • Grated carrots (2 cups): Fresh, unpeeled for maximum flavor and texture
  • Crushed pineapple, drained (1 cup): Provides tropical sweetness and tender cake texture
  • Chopped walnuts (½ cup, optional): Adds a hearty, crunchy bite and subtle earthiness

For the Cream Cheese Frosting:

  • Cream cheese, softened (8 oz): The creamy heart of the frosting
  • Unsalted butter, softened (½ cup): Blends smoothly with cream cheese for rich flavor
  • Powdered sugar (2 cups): Provides fluffy, melt-in-your-mouth sweetness
  • Vanilla extract (1 tsp): Boosts depth of flavor in the frosting

Garnishes:

  • Pineapple chunks and shredded carrots: For a fresh, colorful, and inviting finish

Necessary Tools

Having the right tools ensures your Hawaiian Carrot Pineapple Cake bakes to absolute perfection:

  • Mixing bowls: One extra-large and several medium for easy ingredient separation
  • Electric hand mixer or stand mixer: Achieves a silky-smooth batter and frosting without any lumps
  • Whisk and spatula: For gently folding and scraping every last bit of goodness
  • Box grater or food processor: Preps carrots quickly and evenly
  • 9×13-inch baking dish: Standard size for an even bake and slicing ease
  • Measuring cups and spoons: Guarantees accurate proportions for reliable results
  • Wire cooling rack: Allows even air circulation for cooling
  • Paring knife and offset spatula: Essential for holy grail smooth frosting application
  • Toothpick: For doneness check, so you nail the perfect bake every time

Ingredient Additions & Substitutions

To keep your Hawaiian Carrot Pineapple Cake fresh, unique, and suited to dietary needs or what’s in your pantry, consider a few creative additions and strategic swaps:

  • Nuts: Walnuts add classic crunch, but pecans, macadamia nuts, or even toasted coconut flakes bring delicious variation. Skip them entirely for a nut-free cake.
  • Raisins or Dried Fruit: Golden raisins, chopped dried apricots, or even sweetened coconut flakes work beautifully for extra bursts of sweetness and chew.
  • Flour: For a gluten-free cake, swap in a 1-to-1 gluten-free flour blend. Note that texture may differ slightly but will still be mouthwateringly tender.
  • Oil Substitutes: Swap vegetable oil with melted coconut oil for a richer, hint-of-coconut twist, or use light olive oil for a less pronounced flavor.
  • Sweeteners: Try replacing half the granulated sugar with light brown sugar or coconut sugar for deeper molasses notes.
  • Egg Substitutes: To make the cake vegan, use flaxseed “eggs” (1 tablespoon ground flaxseed with 3 tablespoons water per egg). For extra moisture, try applesauce instead of eggs, though the texture will be slightly denser.
  • Frosting: Not a fan of cream cheese? Swap in whipped coconut cream frosting or a classic buttercream. You can also fold in a tablespoon of pineapple juice for a tangy twist.
  • Pineapple: If you only have pineapple tidbits or fresh pineapple, pulse briefly in a food processor to create crushed consistency. Well-drained pineapple prevents excess moisture, ensuring your cake isn’t soggy.
  • Carrots: Use pre-shredded carrots in a pinch, but grating fresh carrots ensures maximum moisture and sweet flavor.

Personalize your cake with bold flavors and unique ingredients, but keep the Hawaiian Carrot Pineapple Cake’s signature moistness and vibrant hue at the forefront!

How to Make Hawaiian Carrot Pineapple Cake

Creating this celebrated Hawaiian Carrot Pineapple Cake is a breeze—even for beginner bakers! The method is straightforward: whisk dry ingredients, combine with wet, add wholesome fruits and nuts, bake, and finish with dreamy cream cheese frosting. Let’s break down each step to guarantee success.

Step 1: Prepare Your Baking Dish and Oven

Preheat your oven to 350°F (175°C). Generously grease and flour a 9×13-inch baking dish (or use non-stick baking spray). This prevents sticking and gives your cake a seamless release. Set aside.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt. Make sure to sift if your ingredients seem clumpy for an ultra-smooth crumb.

Step 3: Combine Wet Ingredients

In another bowl, beat together the granulated sugar and eggs until smooth and just a little fluffy. Pour in vegetable oil and vanilla extract, continuing to mix until fully blended and glossy.

Step 4: Add Carrots, Pineapple & Walnuts

Fold in your freshly grated carrots, well-drained crushed pineapple, and chopped walnuts (if using). Stir until just combined to prevent overmixing, which keeps the cake light.

Step 5: Incorporate Dry Ingredients into Wet

Gradually add the dry flour mixture to your wet mixture. Stir gently after each addition, just until a thick, slightly lumpy batter forms. Avoid overmixing to ensure a soft texture.

Step 6: Bake

Pour batter evenly into your prepared baking dish. Smooth the top with a spatula for an even bake. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine).

Step 7: Cool Completely

Let the cake cool fully in the pan set on a wire rack. This prevents tearing or melting the frosting and keeps the texture intact.

Step 8: Make Cream Cheese Frosting

While the cake cools, beat together softened cream cheese and butter with an electric mixer on medium until creamy and smooth. Gradually add powdered sugar, then vanilla extract. Beat until fluffy, light, and luscious.

Step 9: Frost and Garnish

Once your cake is cool, spread the frosting evenly over the top with an offset spatula. Adorn with fresh pineapple chunks and a sprinkle of shredded carrots for irresistible color and flair.

Step 10: Slice and Serve

Cut into squares or generous slices. Serve and enjoy every bite of this dreamy Hawaiian Carrot Pineapple Cake!

How to Serve Hawaiian Carrot Pineapple Cake

This cake shines on any table, thanks to its vibrant presentation and crowd-pleasing flavors. Serve chilled or at room temperature for the best texture and flavor release. For an extra indulgent touch, consider adding a dollop of whipped cream or a scoop of vanilla bean ice cream alongside each slice.

Hosting a brunch? Pair with tropical fruit salad and freshly brewed Kona coffee. For birthday parties or family gatherings, stack the cake in layers and decorate with extra walnuts and pineapple for a bakery-worthy look. Whether plated simply with a dusting of cinnamon or presented in dramatic layers, Hawaiian Carrot Pineapple Cake wins rave reviews every time.

Pro Tips & Tricks

  • Don’t Overmix: For an airy, tender crumb, fold ingredients until just combined.
  • Drain Pineapple Thoroughly: Excess juice can make your cake soggy. Press moisture out using a fine mesh strainer.
  • Use Fresh Carrots: Grate whole, unpeeled carrots just before using for maximum moisture and flavor.
  • Soften Cream Cheese and Butter: Leave out 30 minutes before mixing; this ensures lump-free frosting.
  • Chill Before Slicing: Refrigerate your frosted cake for at least 1 hour for clean, beautiful cuts.
  • Double for Layers: If hosting a big event, double the recipe and bake in round pans for an epic layered cake (like the one featured in the photo!).
  • Decorate Creatively: Make it a centerpiece with edible flowers, toasted coconut, or kiwi slices for a full tropical vibe.
  • Make It Ahead: Hawaiian Carrot Pineapple Cake tastes even better the next day as flavors meld—bake the night before for stress-free entertaining.

Storage Instructions

For ultimate freshness, store your Hawaiian Carrot Pineapple Cake in an airtight container in the refrigerator. It will keep for up to five days and stays remarkably moist throughout. If stacking layers, place parchment between them to prevent sticking. For longer storage, wrap individual slices in plastic wrap before freezing; thaw overnight in the fridge before serving. Never store this cake at room temperature for extended periods, as the cream cheese frosting can spoil.

General Information

Hawaiian Carrot Pineapple Cake likely originated from the marriage of traditional carrot cakes and the love for tropical fruit in island cuisine. While pineapple is the signature addition, the cake’s bright orange flecks, tender crumb, and creamy icing capture the spirit of both comfort and adventure. It’s a staple at luaus and potlucks, but equally at home at birthdays and Easter feasts. Whether you follow it to the letter or make it your own, this cake is a celebration of sunshine, hospitality, and the pure joy of baking from scratch.

FAQs

Can I make Hawaiian Carrot Pineapple Cake ahead of time?

Absolutely! The cake gets even more flavorful as it sits. Bake and frost up to a day in advance, chill, and garnish just before serving.

Can I freeze the cake?

Yes—wrap unfrosted (or frosted) slices tightly in plastic and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

My cake batter is very thick—is this normal?

Yes, the batter should be thick and a bit chunky due to the carrots and pineapple. This ensures superior texture post-bake.

Can I make this cake gluten-free?

Easily! Substitute the all-purpose flour with a measure-for-measure gluten-free blend for delicious results.

What if I don’t have a 9×13-inch pan?

Divide the batter between two 9-inch round pans for a layered cake, or use a muffin tin for adorable cupcakes.

Conclusion

Baking a Hawaiian Carrot Pineapple Cake brings a taste of the tropics into your own kitchen—a perfect blend of juicy pineapple, garden-fresh carrots, and cloud-like frosting. With its cheerful colors and uplifting flavors, this cake guarantees smiles at any table. Try it for your next special occasion (or an ordinary day that needs a little sunshine), and enjoy the recipe as much as we do!

Nutritional Information

Each generous slice of Hawaiian Carrot Pineapple Cake provides approximately 420 calories, with 24g fat, 49g carbohydrates, 4g protein, and essential vitamins from carrots and pineapple. Enjoy as a special treat and savor the feel-good flavors!

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Hawaiian Carrot Pineapple Cake


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  • Total Time: 1 hour
  • Yield: 12 1x

Description

Hawaiian Carrot Pineapple Cake is a moist, tropical-inspired dessert that combines tender grated carrots, sweet crushed pineapple, and optional crunchy walnuts. Baked to perfection with aromatic cinnamon and topped with rich, creamy cream cheese frosting, this cake offers a delightful blend of flavors. A perfect treat for celebrations or as a crowd-pleasing dessert that’s easy to prepare and serve.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • Pineapple chunks (for garnish)
  • Shredded carrots (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, beat together the sugar and eggs until smooth. Add the vegetable oil and vanilla extract, mixing well.
  4. Stir in the grated carrots, crushed pineapple, and chopped walnuts (if using).
  5. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared baking dish and spread evenly.
  7. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool completely in the pan on a wire rack.
  9. For the frosting, beat cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, beating until light and fluffy.
  10. Spread the frosting evenly over the cooled cake.
  11. Garnish with pineapple chunks and shredded carrots, if desired.
  12. Cut and serve.

Notes

For substitutions, use applesauce or Greek yogurt for some of the oil to lighten the cake, or pecans instead of walnuts. The cake can be made a day ahead and stored in an airtight container in the fridge for up to 4 days; bring to room temperature before serving. Ensure the cream cheese is fully softened to avoid lumps in the frosting. If cake is too moist, drain pineapple thoroughly. For nut allergies, simply omit the walnuts.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420
  • Sugar: 38g
  • Sodium: 270mg
  • Fat: 23g
  • Saturated Fat: 7g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 58mg

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