Name: Hawaiian Carrot Pineapple Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Hawaiian
Ingredients: 2 cups grated carrots; 1 cup crushed pineapple (with juice); 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 1 cup vegetable oil; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 tsp vanilla extract; 1/2 cup chopped nuts (optional – walnuts or pecans); 8 oz cream cheese (for frosting); 1/2 cup unsalted butter (for frosting); 2 cups powdered sugar (for frosting); 1 tsp vanilla extract (for frosting)

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This Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, bringing together sweet carrots, crushed pineapple, warm spices, and a moist, rich crumb that practically melts in my mouth. Topped with a luscious cream cheese frosting, this cake feels both indulgent and refreshingly light, perfect for celebrations or a cozy afternoon treat.

Why You’ll Love This Recipe

I love how this cake blends the earthiness of carrots with the juicy sweetness of pineapple, creating a moist and flavorful dessert. It’s simple to prepare, uses everyday ingredients, and turns out incredibly soft and tender every time. Whether I'm making it for Easter, a birthday, or just because, this cake always gets rave reviews. Plus, the cream cheese frosting adds the perfect tangy contrast to the sweet, spiced cake layers.

Ingredients

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

carrots
crushed pineapple (with juice)
all-purpose flour
granulated sugar
brown sugar
eggs
vegetable oil
baking soda
baking powder
salt
ground cinnamon
ground nutmeg
vanilla extract
chopped nuts (optional – I like using walnuts or pecans)
cream cheese (for frosting)
unsalted butter (for frosting)
powdered sugar (for frosting)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9x13-inch baking pan.
In a large bowl, I mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, I whisk the eggs, sugars, oil, and vanilla until smooth and well combined.
I stir in the grated carrots and crushed pineapple (with juice) into the wet mixture.
I gradually add the dry ingredients to the wet mixture, stirring until just combined.
If I’m adding nuts, I fold them in at this point.
I pour the batter into the prepared pan and smooth the top.
I bake the cake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Once done, I let it cool completely before spreading on the cream cheese frosting.
For the frosting, I beat together cream cheese, butter, powdered sugar, and a splash of vanilla until smooth and fluffy.

Servings and timing

This cake serves about 12 to 15 people, depending on the slice size. It takes around 15 minutes to prepare and 45 minutes to bake, with at least 30 minutes needed for cooling and frosting.

Variations

If I want to give this cake a little twist, I sometimes stir in some shredded coconut for added texture. Raisins or golden raisins are a great touch for extra sweetness. I can also make it into a layered cake or cupcakes for a fun presentation. For a dairy-free option, I swap the cream cheese and butter with plant-based alternatives.

Storage/Reheating

I keep any leftover cake covered in the refrigerator for up to 5 days. The flavors actually deepen the next day, making it even tastier. If I want to serve it warm, I microwave a slice for about 15 seconds. For longer storage, I freeze the unfrosted cake for up to 3 months, then thaw and frost it when I’m ready to serve.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I can use fresh pineapple, but I make sure to finely chop it and include any juice to keep the cake moist.

Can I make this cake gluten-free?

Absolutely. I just use a good 1:1 gluten-free flour blend in place of the all-purpose flour.

Do I have to use nuts?

Not at all. I leave them out if I want a smoother texture or if I’m serving someone with a nut allergy.

Can I make this into cupcakes?

Yes, I just divide the batter into muffin tins and bake for about 20–25 minutes, checking doneness with a toothpick.

How do I know when the cake is done?

I insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.

Conclusion

This Hawaiian Carrot Pineapple Cake is everything I want in a dessert: moist, flavorful, simple to make, and topped with irresistible cream cheese frosting. It’s a beautiful blend of tropical sweetness and cozy spices that I find myself craving all year round. Whether I’m sharing it with friends or sneaking a slice for breakfast, it never disappoints.

Hawaiian Carrot Pineapple Cake

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Author: Sue
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 12–15 servings
Category: Dessert
Method: Baking
Cuisine: Hawaiian
Diet: Vegetarian

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Description

This Hawaiian Carrot Pineapple Cake is a tropical twist on classic carrot cake, combining sweet carrots, crushed pineapple, warm spices, and a rich, moist crumb. Topped with tangy cream cheese frosting, it's perfect for any celebration or casual treat.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
Stir in grated carrots and crushed pineapple (with juice) into the wet mixture.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
If using, fold in the chopped nuts.
Pour the batter into the prepared pan and smooth the top.
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 frosting, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. Spread over the cooled cake.