Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert that brings together the tropical sweetness of pineapple with the earthy goodness of carrots, all wrapped in a tender, spiced cake. Topped with rich cream cheese frosting, this cake is a true celebration of texture and taste that I love serving any time of year.

Why You’ll Love This Recipe

I love how this cake combines classic carrot cake with a tropical twist. The crushed pineapple adds incredible moisture and a touch of natural sweetness, while the shredded carrots keep it hearty and rich. It’s one of those cakes that stays soft for days and only gets better over time. The cream cheese frosting on top gives it the perfect creamy finish that makes every bite irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
baking powder
salt
ground cinnamon
ground nutmeg
eggs
granulated sugar
brown sugar
vegetable oil
vanilla extract
shredded carrots
crushed pineapple (with juice)
optional: chopped walnuts or pecans, shredded coconut

For the Cream Cheese Frosting:
cream cheese
butter
powdered sugar
vanilla extract

Directions

1. I start by preheating the oven to 350°F and greasing a 9×13-inch baking dish or two round cake pans.

2. In a large bowl, I whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In another bowl, I beat the eggs, sugars, oil, and vanilla extract until smooth.

4. I fold in the shredded carrots and crushed pineapple (with the juice).

5. I gradually mix the dry ingredients into the wet mixture until just combined.

6. I stir in optional add-ins like nuts or coconut if I’m using them.

7. I pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool completely before frosting.

9. For the frosting, I beat the cream cheese and butter together until smooth, then gradually add powdered sugar and vanilla until fluffy and spreadable.

10. I frost the cooled cake and garnish with extra chopped nuts or a sprinkle of coconut if desired.

Servings and timing

This recipe serves about 12–16 people and takes roughly 20 minutes to prepare and 40–45 minutes to bake. It’s a great make-ahead dessert because the flavors develop beautifully after a day.

Variations

Sometimes I add raisins or golden raisins for an extra burst of sweetness. I’ve also made a cupcake version by baking the batter in lined muffin tins for about 18–22 minutes. When I want something more decadent, I double the frosting and add a middle layer if using round cake pans. For a dairy-free version, I use vegan cream cheese and dairy-free butter in the frosting.

storage/reheating

I store the cake covered in the fridge for up to 5 days. It actually tastes even better after sitting for a day or two. To serve, I let it come to room temperature. This cake also freezes well—I wrap individual slices tightly and freeze them for up to 2 months.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used finely chopped fresh pineapple, but I make sure to include any juice to keep the batter moist.

Do I need to squeeze the liquid out of the carrots?

No, I leave the moisture in—it’s part of what makes the cake so tender and moist.

Can I make this cake without nuts?

Absolutely. I leave them out when serving people with allergies or preferences, and the cake is still just as delicious.

How do I keep the frosting from being too runny?

I make sure the cream cheese and butter are soft but not melted, and I add the powdered sugar gradually until I get the texture I want.

Is this cake good for layering?

Yes, I’ve made it as a two-layer cake and it holds up great. I just make sure both layers are fully cooled before stacking and frosting.

Conclusion

Hawaiian Carrot Pineapple Cake is a rich, moist dessert that blends comforting spices with tropical flair. I love how easy it is to make and how it always impresses, whether I’m baking it for a holiday, a birthday, or just because. With its irresistible flavor and creamy frosting, it’s the kind of cake that keeps people coming back for seconds.

Hawaiian Carrot Pineapple Cake

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12–16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Hawaiian Carrot Pineapple Cake is a moist, spiced cake combining shredded carrots and crushed pineapple for a tropical twist on classic carrot cake. Topped with rich cream cheese frosting, it’s perfect for any occasion.

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Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups shredded carrots
• 1 can (8 oz) crushed pineapple with juice
• Optional: 1/2 cup chopped walnuts or pecans
• Optional: 1/4 cup shredded coconut

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or two round cake pans.
2. In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
4. Fold in shredded carrots and crushed pineapple with juice.
5. Gradually mix in the dry ingredients until just combined. Stir in optional nuts or coconut.
6. Pour batter into prepared pan(s) and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cake cool completely before frosting.
8. To make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
9. Spread frosting over cooled cake. Garnish with additional nuts or coconut if desired.

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Notes

• Add raisins for extra sweetness.
• Convert into cupcakes: bake for 18–22 minutes.
• Double the frosting for layered cakes.
• Use vegan substitutes for a dairy-free version.
• Let cake rest a day for enhanced flavor.

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Nutrition

• Serving Size: 1 slice
• Calories: 390
• Sugar: 35g
• Sodium: 220mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg