Why You’ll Love This Recipe

Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert that blends tropical pineapple sweetness with earthy carrots and warm spices. This crowd-pleasing cake is often finished with a rich cream cheese frosting, making it perfect for celebrations, potlucks, or anytime you crave a slice of paradise.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking soda
baking powder
ground cinnamon
salt
eggs
vegetable oil
crushed pineapple (with juice)
shredded carrots
chopped walnuts or pecans (optional)
vanilla extract
sweetened shredded coconut (optional)
cream cheese
unsalted butter
powdered sugar

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.

In another bowl, beat the eggs, then mix in oil, crushed pineapple with juice, shredded carrots, and vanilla extract.

Gradually combine the wet and dry ingredients until fully incorporated.

Fold in chopped nuts and coconut if using.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting.

For the cream cheese frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy.

Spread the frosting evenly over the cooled cake and garnish with extra nuts or coconut if desired.

Servings and timing

This recipe yields approximately 12–15 servings.
Preparation time: 15 minutes
Baking time: 40–45 minutes
Cooling and frosting time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Substitute applesauce for part of the oil to lighten the cake.
Add chopped dried pineapple or golden raisins for extra texture.
Make cupcakes instead of a sheet cake for individual portions.
Top with toasted coconut for a crunchy finish.

storage/reheating

Store Hawaiian Carrot Pineapple Cake covered in the refrigerator for up to 5 days.
For longer storage, freeze slices tightly wrapped for up to 2 months.
Thaw in the fridge overnight and bring to room temperature before serving.

FAQs

Can I use fresh pineapple instead of canned?

Yes, just be sure it’s finely crushed and includes the juice.

Can I make this cake without nuts?

Absolutely—just omit them for a nut-free version.

Does this cake need to be refrigerated?

Yes, due to the cream cheese frosting, refrigeration is recommended.

Can I use pre-shredded carrots?

Freshly grated carrots are best for moisture and texture, but pre-shredded can be used in a pinch.

Is this cake dense or fluffy?

It’s moist and slightly dense, similar to a classic carrot cake but with a tropical twist.

Can I make it in advance?

Yes, it’s actually better the next day as the flavors meld together.

Can I skip the frosting?

You can, but the cream cheese frosting adds a creamy richness that complements the cake beautifully.

How do I keep the cake moist?

Don’t overbake, and store it covered to retain moisture.

Can I use whole wheat flour?

Yes, you can substitute half the flour with whole wheat for a heartier version.

Is this recipe kid-friendly?

Definitely—kids love the sweet, moist cake, especially with the frosting!

Conclusion

Hawaiian Carrot Pineapple Cake is a luscious, tropical twist on traditional carrot cake. With its rich texture, fruity undertones, and creamy frosting, it’s a dessert that brings a little island magic to every bite. Whether you’re sharing it with guests or enjoying a quiet slice with coffee, this cake never fails to impress.