Sometimes, the most unforgettable cakes come from a mix of simple, tropical ingredients. This Hawaiian Carrot Pineapple Cake is a sweet, moist masterpiece that combines the warm spice of carrot cake with the tropical freshness of pineapple. Each bite bursts with flavor — soft, fluffy, and perfectly balanced with a rich cream cheese frosting that melts in your mouth.
This cake brings together the best of both worlds — the comforting depth of a traditional carrot cake and the bright, sunny twist of island sweetness. Whether you’re celebrating a birthday, holiday, or simply craving something special, this cake always impresses and disappears fast.
Why You’ll Love This Recipe
- Moist and flavorful: The crushed pineapple keeps every bite tender.
- Tropical twist: Pineapple adds a sunny, fruity note to classic carrot cake.
- Easy to make: No fancy steps — just mix and bake.
- Perfect for any occasion: Ideal for brunch, dessert tables, or tea time.
- Cream cheese frosting: Smooth, tangy, and irresistible.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups grated carrots (about 3–4 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
- Optional: ½ cup chopped walnuts or shredded coconut
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 8-inch round pans).
2. Mix Wet Ingredients
In a large bowl, whisk together the oil, sugars, and eggs until smooth. Stir in the vanilla.
3. Add the Dry Ingredients
In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry mix to the wet ingredients.
4. Fold in the Good Stuff
Gently stir in grated carrots, crushed pineapple, and nuts or coconut if using. Mix until just combined — don’t overmix.
5. Bake
Pour the batter into your prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
6. Make the Frosting
Beat cream cheese and butter together until creamy. Add powdered sugar and vanilla and beat until smooth and fluffy.
7. Frost and Serve
Spread the frosting evenly over the cooled cake. Decorate with extra nuts or pineapple chunks if desired.
Tips for Success
- Drain the pineapple well: Keeps the texture light and not soggy.
- Don’t overmix: Ensures the cake stays fluffy and moist.
- Cool completely before frosting: Prevents melting.
- Add-ins: Walnuts or shredded coconut add great crunch and texture.
- Store properly: Cover tightly to keep the cake fresh for days.
Variations
- Cupcakes: Bake the batter in muffin tins (20–22 minutes).
- Layer cake: Divide into two round pans for a beautiful presentation.
- Healthier option: Substitute half the oil with applesauce.
- Coconut glaze: Add a drizzle of coconut milk icing for extra island flavor.
Serving Suggestions
Serve chilled or at room temperature. It pairs beautifully with tea, coffee, or fresh pineapple juice. For a tropical touch, top with toasted coconut flakes or pineapple slices before serving.
Storage
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Why This Recipe Works
The Hawaiian Carrot Pineapple Cake combines the wholesome goodness of carrots with the tropical sweetness of pineapple to create a perfectly moist and flavorful dessert. Every bite is a reminder that simple ingredients can bring paradise right into your kitchen. This cake isn’t just dessert — it’s a warm, sunny escape with every forkful.
