Name: Hawaiian Carrot Pineapple Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 4 large eggs; 1 cup vegetable oil; 2 teaspoons vanilla extract; 1 can (8 oz) crushed pineapple, drained; 2 cups shredded carrots; 1 cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3-4 cups powdered sugar; 1 teaspoon vanilla extract (for frosting)

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This Hawaiian Carrot Pineapple Cake is a moist and flavorful twist on the classic carrot cake. Packed with crushed pineapple, shredded carrots, and a blend of warm spices, it's finished with a luscious cream cheese frosting that brings everything together. It's the perfect dessert for any gathering or just a sweet treat to brighten the day.

Why You’ll Love This Recipe

I love this cake because it's not only delicious but also incredibly moist thanks to the combination of carrots and pineapple. The tropical touch of pineapple adds a unique depth that pairs beautifully with the warm spices and creamy frosting. It's also simple to prepare and makes a great centerpiece for holidays, birthdays, or potlucks. I find it’s a great way to sneak in some fruits and veggies without compromising on indulgence.

ingredients

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

All-purpose flour
Granulated sugar
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Eggs
Vegetable oil
Vanilla extract
Crushed pineapple, drained
Shredded carrots
Chopped walnuts or pecans (optional)

For the cream cheese frosting:

Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract

directions

I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large bowl, I whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
In another bowl, I beat the eggs, then mix in the oil and vanilla extract.
I stir the wet mixture into the dry ingredients until just combined.
Then I fold in the crushed pineapple, shredded carrots, and nuts if using.
I pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
After baking, I let the cake cool completely in the pan on a wire rack.
For the frosting, I beat the cream cheese and butter together until smooth. Then I gradually add the powdered sugar and vanilla extract until creamy.
Once the cake is cool, I spread the frosting evenly over the top before slicing and serving.

Servings and timing

This recipe makes about 12 to 15 servings. The prep time takes around 20 minutes, and the bake time is approximately 40 to 45 minutes. Including cooling and frosting, I usually allow about 1 hour and 30 minutes total before it’s ready to serve.

Variations

I sometimes swap out the nuts for shredded coconut to double down on the tropical flavor. If I want a lighter version, I reduce the oil slightly and add some applesauce. For a nut-free cake, I just skip the nuts entirely. Some days, I even bake it in two round pans to make a layered cake for a fancier presentation.

storage/reheating

I store the cake in an airtight container in the refrigerator for up to 5 days. If I need to make it ahead, I keep the unfrosted cake tightly wrapped at room temperature for a day, then frost it before serving. For longer storage, I freeze slices individually wrapped in plastic and foil, then thaw them in the fridge overnight. I don’t usually reheat it since this cake is best served chilled or at room temperature.

FAQs

How do I keep the cake moist?

I always make sure not to overbake the cake and to measure the ingredients properly. The pineapple and carrots naturally keep it moist, so I avoid squeezing out too much juice from the carrots.

Can I make this cake gluten-free?

Yes, I’ve had good results using a 1-to-1 gluten-free flour blend in place of regular flour.

Can I make this recipe into cupcakes?

Definitely. I just divide the batter evenly among cupcake liners and bake for about 20–25 minutes. It makes around 24 cupcakes.

Can I use fresh pineapple instead of canned?

I can, but I need to finely chop it and make sure it's well-drained. The texture might change slightly, but it still tastes great.

Does the cake need to be refrigerated?

Yes, because of the cream cheese frosting, I always store the cake in the fridge to keep it fresh and safe to eat.

Conclusion

This Hawaiian Carrot Pineapple Cake is one of those recipes that feels special every time I make it. It’s a comforting, flavorful dessert that never fails to please a crowd. The tropical flair makes it a standout from the usual carrot cake, and I find myself coming back to it again and again for both casual days and celebrations.

Hawaiian Carrot Pineapple Cake

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Author: Sue
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 12 to 15 servings
Category: Dessert
Method: Baking
Cuisine: Hawaiian
Diet: Vegetarian

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Description

A moist and flavorful Hawaiian Carrot Pineapple Cake made with shredded carrots, crushed pineapple, and warm spices, topped with a creamy cream cheese frosting.

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat eggs, then mix in oil and vanilla extract.
Stir the wet mixture into the dry ingredients until just combined.
Fold in the crushed pineapple, shredded carrots, and nuts if using.
Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract until creamy.
Spread the frosting evenly over the cooled cake before slicing and serving.

Notes

Do not overbake to keep the cake moist.
You can substitute nuts with shredded coconut or omit entirely for nut-free version.
Store frosted cake in the refrigerator for up to 5 days.
Use a gluten-free flour blend to make this cake gluten-free.
Bake as cupcakes for 20–25 minutes instead of a full cake.