Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, bursting with juicy pineapple, sweet carrots, and warm spices. The moist crumb and rich cream cheese frosting make every bite incredibly satisfying. It’s the kind of cake I turn to when I want something familiar yet refreshing with an island-inspired touch.
Why You’ll Love This Recipe
I love how this cake combines the earthy sweetness of carrots with the bright, tangy flavor of pineapple. The result is incredibly moist, tender, and perfectly balanced. The cream cheese frosting adds a rich, tangy finish that complements the warm spices beautifully. It’s easy to make, crowd-pleasing, and ideal for any celebration or weekend treat.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Ground cinnamon
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Ground nutmeg
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Granulated sugar
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Brown sugar
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Eggs
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Vegetable oil
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Vanilla extract
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Grated carrots
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Crushed pineapple (drained)
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Chopped walnuts or pecans (optional)
For the frosting:
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Cream cheese (softened)
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Unsalted butter (softened)
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Powdered sugar
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Vanilla extract
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Crushed pineapple (optional, for added tropical flavor)
Directions
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I preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans or one 9x13-inch pan.
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In a large bowl, I whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In another bowl, I beat together granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
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I fold the dry ingredients into the wet mixture just until combined.
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I stir in the grated carrots, drained pineapple, and nuts if using.
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I pour the batter into the prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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I let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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For the frosting, I beat cream cheese and butter until smooth, then slowly add powdered sugar and vanilla. I sometimes mix in a spoonful of crushed pineapple for extra flavor.
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Once the cake is completely cool, I frost the top and sides evenly.
Servings and Timing
This recipe serves 12.
Prep time takes about 20 minutes, and bake time is 30–35 minutes.
Cooling and frosting time adds another 30 minutes, bringing the total to around 1 hour and 20 minutes.
Variations
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I sometimes add shredded coconut or raisins for more texture and sweetness.
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For a layer cake, I bake it in three 8-inch pans and layer with frosting in between.
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I swap walnuts for pecans, or leave the nuts out altogether for a smoother texture.
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When I want a lighter option, I reduce the sugar slightly and use Greek yogurt in place of some oil.
Storage/Reheating
I store the frosted cake in the refrigerator, covered, for up to 5 days.
It tastes even better the next day after the flavors have melded.
To freeze, I wrap unfrosted cake layers in plastic wrap and foil, then thaw overnight in the fridge before frosting.
Leftover slices can be brought to room temperature before serving or warmed slightly in the microwave for a soft texture.
FAQs
Can I use fresh pineapple instead of canned?
Yes, I’ve used finely chopped fresh pineapple, but I make sure to drain it really well to avoid extra moisture in the batter.
Can I make this cake ahead of time?
Absolutely. I like to bake the layers a day in advance, then frost them the next day for easier prep and a better texture.
What type of carrots work best?
I always use freshly grated carrots. Pre-shredded carrots from the store are too dry and don’t blend into the batter as well.
Can I use a Bundt pan?
Yes, I grease it really well and extend the baking time to about 45–50 minutes, checking with a toothpick for doneness.
Is the frosting optional?
The cake is delicious on its own, but the cream cheese frosting really takes it to the next level. I sometimes dust it with powdered sugar instead for a lighter finish.
Conclusion
Hawaiian Carrot Pineapple Cake brings together the best of both worlds—classic comfort and tropical flair. It’s easy to make, irresistibly moist, and always a hit wherever I serve it. Whether it’s for a party, a potluck, or just a slice with coffee, this cake is one I keep coming back to.
Hawaiian Carrot Pineapple Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Hawaiian-Inspired
- Diet: Vegetarian
Description
This Hawaiian Carrot Pineapple Cake blends tropical pineapple with sweet carrots and warm spices for an ultra-moist, flavorful dessert. Topped with rich cream cheese frosting, this easy carrot cake recipe is perfect for potlucks, parties, or a sweet island-inspired treat at home.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- ¾ cup vegetable oil
- 1½ teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust to desired sweetness)
- 1 teaspoon vanilla extract
- 1–2 tablespoons crushed pineapple (optional, for flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans or a 9x13-inch baking dish.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Fold dry ingredients into the wet mixture until just combined.
- Stir in grated carrots, drained pineapple, and nuts (if using).
- Pour batter into prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until smooth. Mix in crushed pineapple if using.
- Once cake is cool, frost top and sides as desired.
Notes
- Use freshly grated carrots for best texture and moisture.
- Add shredded coconut or raisins for a sweeter, chunkier cake.
- Swap out walnuts for pecans, or omit nuts entirely.
- Make ahead: bake cake layers a day in advance and frost the next day.
- To freeze: wrap unfrosted layers tightly in plastic wrap and foil.
