Why You’ll Love This Recipe

Hawaiian Carrot Pineapple Cake is a moist, tropical twist on traditional carrot cake, bursting with sweet crushed pineapple, shredded carrots, and warm spices. This flavorful dessert is often finished with a luscious cream cheese frosting, making it perfect for birthdays, potlucks, or any time you crave a rich yet fruity dessert. Its soft texture and island-inspired flavor profile make it a crowd-pleaser.

ingredients

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

all-purpose flourgranulated sugarsaltbaking sodaground cinnamonground nutmegvegetable oileggsvanilla extractshredded carrotscrushed pineapple (with juice)chopped walnuts or pecans (optional)cream cheesebutterpowdered sugar

directions

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

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

In a separate bowl, combine oil, eggs, and vanilla extract until smooth.

Gradually stir the wet mixture into the dry ingredients just until combined.

Fold in the shredded carrots, crushed pineapple (with juice), and nuts if using.

Pour the batter into the prepared pan and spread evenly.

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

Allow the cake to cool completely in the pan.

In a bowl, beat together cream cheese and butter until smooth.

Gradually add powdered sugar and beat until light and fluffy.

Spread the frosting over the cooled cake before serving.

Servings and timing

This recipe yields approximately 12–16 slices.Preparation time: 20 minutesBaking time: 40–45 minutesCooling and frosting time: 45 minutesTotal time: 1 hour 45 minutes

Variations

Add sweetened coconut flakes to the batter for extra tropical flair.

Use crushed macadamia nuts instead of walnuts or pecans.

Replace cream cheese frosting with a simple glaze for a lighter option.

Stir in golden raisins or chopped dates for extra sweetness.

Bake as cupcakes for single-serve treats.

storage/reheating

Store Hawaiian Carrot Pineapple Cake in an airtight container in the refrigerator for up to 5 days.For longer storage, freeze individual slices tightly wrapped for up to 2 months.Thaw in the fridge overnight and enjoy chilled or at room temperature.

FAQs

Can I make this cake without nuts?

Yes, simply omit the nuts for a nut-free version.

Is fresh pineapple okay to use?

Canned crushed pineapple with juice is best for texture and moisture, but finely chopped fresh pineapple can be used if drained well.

Can I make this cake ahead of time?

Yes, it’s actually better the next day once the flavors meld. Make up to 1–2 days in advance.

Do I need to peel the carrots?

Yes, peel the carrots before shredding for best texture and taste.

Can I use whole wheat flour?

Yes, substitute half the flour with whole wheat for a slightly denser, heartier cake.

What if I don’t have cream cheese?

You can use mascarpone or a buttercream frosting as an alternative.

How do I know when it’s done baking?

A toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I reduce the sugar?

Yes, reduce up to 1/4 cup without affecting the texture too much.

Can I make this cake in layers?

Absolutely, divide the batter between two 9-inch round pans and adjust the baking time accordingly.

Is it okay to skip the frosting?

Yes, the cake is moist and flavorful enough to enjoy plain or with a dusting of powdered sugar.

Conclusion

Hawaiian Carrot Pineapple Cake brings together the comforting warmth of carrot cake with the bright, juicy flavors of the tropics. Whether you’re baking it for a special event or just to satisfy a sweet craving, this moist, flavorful cake is sure to impress. With its versatility and rich taste, it may just become your go-to dessert for any occasion.