Hawaiian Carrot Pineapple Cake

I first fell in love with carrot cake at a family gathering, where a homemade version sat front and center on the dessert table. It was perfectly spiced, incredibly moist, and topped with a thick layer of cream cheese frosting. I went back for seconds—maybe even thirds.

Years later, when I started baking my own, I discovered a Hawaiian twist that changed everything: crushed pineapple. That little addition brought a new level of sweetness and tenderness to the cake, making it even better than I remembered.

This Hawaiian Carrot Pineapple Cake is a perfect balance of warm spices, natural sweetness, and rich, creamy frosting. The carrots add moisture, the pineapple brings a bright tropical flavor, and the cinnamon and nutmeg tie everything together beautifully. It’s the kind of cake that feels like home—familiar yet special, comforting yet packed with flavor. Whether you’re baking for a celebration or just because, this cake is sure to be a hit.

Short Description

This Hawaiian Carrot Pineapple Cake brings a taste of the tropics to a beloved classic. With tender shredded carrots, juicy pineapple, and a hint of warm spice, every bite is rich, moist, and bursting with flavor. Finished with a luscious cream cheese frosting, it’s a delightful balance of sweet, tangy, and perfectly spiced goodness.

Key Ingredients and How to Choose the Right Ones

Each ingredient in this cake plays an important role in flavor and texture. Here’s what you’ll need and how to select the best ingredients:

Dry Ingredients

• All-purpose flour (2 cups): Provides structure to the cake.
• Granulated sugar (1 cup): Sweetens the cake while helping retain moisture.
• Baking powder (1 teaspoon) & Baking soda (1 teaspoon): Ensure the cake rises properly.
• Salt (½ teaspoon): Enhances flavors and balances the sweetness.
• Ground cinnamon (1 teaspoon), Nutmeg (½ teaspoon), Ginger (½ teaspoon): Warm spices that add depth and a cozy aroma.

Wet Ingredients

• Vegetable oil (1 cup): Keeps the cake moist and tender.
• Eggs (4 large): Bind the ingredients and give structure.
• Carrots (2 cups, grated): Use fresh, finely grated carrots for a softer texture.
• Crushed pineapple (1 cup, drained): Adds natural sweetness and moisture. Use canned or fresh pineapple, but drain excess liquid.
• Vanilla extract (1 teaspoon): Enhances the overall flavor.
• Chopped walnuts (½ cup, optional): Adds a bit of crunch.

For the Frosting

• Cream cheese (1 cup, softened): The base of a rich, creamy frosting.
• Unsalted butter (½ cup, softened): Blends with cream cheese for a smooth texture.
• Powdered sugar (3 cups): Sweetens and thickens the frosting.
• Vanilla extract (1 teaspoon): Rounds out the flavors.
• Pineapple juice (1 tablespoon, optional): Enhances the tropical flavor.

Tools Needed

To make this cake effortlessly, you’ll need:

• A large mixing bowl
• A whisk and rubber spatula
• A grater (for fresh carrots)
• An electric mixer (for the frosting)
• A 9×13-inch baking dish or two 9-inch round cake pans
• Cooling rack

Preparing the Ingredients

• Grate the carrots using a fine grater for a soft texture. Avoid pre-shredded carrots, as they can be too dry.
• Drain the crushed pineapple well to prevent excess liquid from making the cake too dense.
• Soften the butter and cream cheese for the frosting. Leave them at room temperature for about 30 minutes.

Cooking Instructions

Step 1: Prepare the Batter

• Preheat your oven to 350°F (175°C) and grease your baking pan.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• In another bowl, whisk together oil, eggs, vanilla extract, grated carrots, and crushed pineapple.
• Gradually fold the wet ingredients into the dry ingredients, mixing gently until combined. Avoid overmixing.
• Stir in chopped walnuts, if using.

Step 2: Bake the Cake

• Pour the batter into the prepared pan.
• Bake for 35–40 minutes (for a 9×13-inch pan) or 25–30 minutes (for two 9-inch rounds), until a toothpick inserted in the center comes out clean.
• Let the cake cool completely on a wire rack before frosting.

Step 3: Make the Frosting

• In a mixing bowl, beat cream cheese and butter together until smooth.
• Gradually add powdered sugar and continue mixing until creamy.
• Mix in vanilla extract and pineapple juice (if using).

Step 4: Frost the Cake

• Spread the frosting evenly over the cooled cake.
• Garnish with extra chopped walnuts or a sprinkle of cinnamon.

Why You’ll Love This Recipe

• Moist & Flavorful: The combination of pineapple and carrots keeps it soft and tender.
• Easy to Make: No fancy techniques required!
• Perfectly Spiced: The warm cinnamon, nutmeg, and ginger add depth.
• Versatile: Works great as a sheet cake, layer cake, or even cupcakes.

Mistakes to Avoid & Solutions

• Not draining the pineapple properly: Too much liquid can make the cake soggy.
• Overmixing the batter: This can make the cake dense instead of fluffy.
• Frosting a warm cake: Wait until it cools completely to prevent melting.

Serving and Pairing Suggestions

• Serve with a hot cup of coffee or tea.
• Top with toasted coconut for extra tropical vibes.
• Enjoy chilled for an even more refreshing treat.

Storage and Reheating Tips

• Store in the fridge for up to 5 days in an airtight container.
• Freeze unfrosted cake layers for up to 3 months. Thaw before frosting.
• Serve cold or at room temperature.

FAQs

1. Can I use fresh pineapple instead of canned? Yes, but make sure to finely crush and drain it well.
2. Can I make this into cupcakes? Yes! Bake at 350°F for 18–20 minutes.
3. Can I substitute the oil? Try unsweetened applesauce for a lower-fat option.
4. How do I make it nut-free? Simply omit the walnuts.
5. Can I reduce the sugar? You can cut it down slightly, but it will affect the texture.

Final Thoughts

Baking this Hawaiian Carrot Pineapple Cake is always a joy. It fills the kitchen with the comforting scent of cinnamon and vanilla, and every bite is soft, sweet, and packed with flavor. It’s one of those recipes that brings people together—whether for birthdays, holidays, or a simple weekend treat. The combination of fresh carrots and pineapple keeps it incredibly moist, while the cream cheese frosting makes it completely irresistible.