Hawaiian Carrot Pineapple Cake

Introduction

Hawaiian Carrot Pineapple Cake is a delightful twist on the traditional carrot cake. By blending the earthy sweetness of carrots with the tropical brightness of pineapple, this recipe creates a moist, flavorful cake that feels both comforting and refreshing. Topped with a silky cream cheese frosting, this cake is a showstopper for birthdays, holidays, or any occasion that calls for something truly special. If you’re searching for a dessert that’s indulgent yet balanced with natural sweetness, this cake deserves a spot in your recipe collection.

My recipe story

This Hawaiian-inspired carrot pineapple cake has been a family favorite for years. I first discovered the idea while visiting a tropical café that served carrot cake with chunks of pineapple baked inside. The combination was so irresistible that I had to recreate it at home. Over time, I experimented with spice levels, frosting styles, and even the balance of pineapple and carrots until the cake was perfectly moist without being too heavy. Now, it’s become the go-to cake for family birthdays and gatherings. The tropical flavors always bring back memories of sunshine, beaches, and shared laughter around the table.

Ingredient breakdown

The beauty of this cake lies in its balance of everyday baking staples and tropical flavors. Flour, baking powder, baking soda, and eggs form the foundation of the cake, while brown sugar and white sugar provide sweetness with depth. Cinnamon infuses the batter with warmth, enhancing the natural sweetness of carrots.

The real star ingredients are shredded carrots and crushed pineapple. The carrots keep the cake moist and add texture, while the pineapple lends a juicy sweetness that pairs beautifully with the spices. Oil ensures the cake stays soft, while vanilla ties everything together. Finally, the cream cheese frosting elevates the cake with a luscious tang that balances the sweetness.

Equipment you’ll need

• Mixing bowls (one large, one medium, one small)
• Whisk and rubber spatula
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Box grater or food processor for carrots
• 9×13-inch baking pan or two 9-inch round pans
• Cooling rack
• Offset spatula for frosting

Step-by-step directions

1. Prepare your oven and pan: Preheat the oven to 350°F (175°C). Grease and flour your chosen pan(s), then line the bottom with parchment paper to prevent sticking. This simple step ensures your cake releases beautifully after baking.
2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and a pinch of salt. This ensures the leavening agents are evenly distributed and prevents clumps of spice in the finished cake.
3. Blend the wet ingredients: In a large bowl, whisk eggs, sugar, brown sugar, oil, and vanilla until smooth and slightly thickened. This base will give your cake structure while locking in moisture.
4. Combine dry and wet: Gradually add the dry mixture into the wet ingredients, folding gently with a spatula. Avoid overmixing, as this can make the cake dense rather than tender.
5. Add carrots and pineapple: Stir in the shredded carrots and crushed pineapple (with juice lightly drained). These ingredients keep the cake flavorful and moist, while adding natural sweetness and texture.
6. Bake the cake: Pour the batter evenly into the prepared pan(s). Bake for 35–40 minutes (for a sheet pan) or 25–30 minutes (for round pans), until a toothpick inserted in the center comes out clean.
7. Cool completely: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool fully. Frosting a warm cake will cause the frosting to melt, so patience is key here.
8. Make the frosting: Beat softened cream cheese and butter until fluffy. Add powdered sugar gradually, followed by vanilla extract, until smooth and creamy.
9. Assemble and frost: Spread the cream cheese frosting evenly over the cooled cake. For a layer cake, stack the layers with frosting between them, then cover the outside with a smooth or rustic finish.
10. Serve and enjoy: Slice generously and serve. Each bite will be moist, spiced, and perfectly balanced with tangy frosting.

Variations & substitutions

Want to make this cake your own? Try swapping in different mix-ins like shredded coconut, chopped walnuts, or raisins for added texture. You can also experiment with spices by adding nutmeg or ginger alongside cinnamon. For a lighter version, use applesauce to replace half of the oil. Gluten-free bakers can substitute a 1:1 gluten-free flour blend. If you’re dairy-free, the cake itself works beautifully with plant-based oil and dairy-free cream cheese frosting.

Storage, freezing & make-ahead

This cake stores beautifully. Keep it covered in the refrigerator for up to 5 days. For freezing, wrap individual slices tightly in plastic wrap, then store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving. You can also make the cake layers a day ahead, wrap them well, and frost the next day for a stress-free preparation.

Serving ideas & pairings

This Hawaiian Carrot Pineapple Cake pairs wonderfully with tropical-inspired drinks like iced tea with lemon or a refreshing piña colada mocktail. For a cozy contrast, serve with spiced chai or a latte. It’s also a lovely addition to holiday spreads, Easter brunches, or summer barbecues, offering a balance of indulgence and freshness.

FAQ

Can I make this cake without pineapple?
Yes, but the pineapple adds essential moisture and sweetness. If skipping, add 1/2 cup applesauce instead.

Can I turn this recipe into cupcakes?
Absolutely! Bake at the same temperature for 18–22 minutes, or until a toothpick comes out clean.

What kind of oil works best?
Neutral oils like vegetable or canola are ideal, but melted coconut oil adds an extra tropical touch.

Can I use pre-shredded carrots?
Freshly grated carrots are best, as pre-shredded ones are often dry and less flavorful.

Do I need to refrigerate the cake?
Yes, because of the cream cheese frosting, refrigeration is recommended, though you can let slices sit at room temperature for up to 2 hours before serving.

Final thoughts

Hawaiian Carrot Pineapple Cake is more than just dessert—it’s a celebration of flavors that bring together warmth, comfort, and a touch of the tropics. Whether you’re baking it for a special occasion or simply to brighten up your week, this cake is sure to become a cherished favorite. With its moist crumb, spiced sweetness, and creamy frosting, it’s the kind of recipe you’ll want to pass down through generations. Bake it once, and it will earn a permanent place in your kitchen.

Hawaiian Carrot Pineapple Cake

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• Author: Sarah White
• Total Time: 1 hour
• Yield: 12 servings
• Diet: Vegetarian

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Description

 A moist and flavorful carrot cake with tropical pineapple and warm spices, topped with luscious cream cheese frosting. Perfect for celebrations.

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Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking powder
• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/2 teaspoon salt
• 1 cup granulated sugar

• 1/2 cup brown sugar

• 4 large eggs
• 1 cup vegetable oil

• 2 teaspoons vanilla extract

• 2 cups grated carrots
• 1 cup crushed pineapple, lightly drained

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar

• 1 teaspoon vanilla extract (for frosting)
  

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

3. In a large bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
4. Gently fold the dry mixture into the wet ingredients until just combined.

5. Stir in grated carrots and crushed pineapple. Do not overmix.

6. Pour batter into prepared pan(s) and bake 35–40 minutes, or until a toothpick comes out clean.
7. Cool cakes completely on a wire rack before frosting.

8. For the frosting, beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla, and mix until smooth.

9. Spread frosting evenly over cooled cake. Slice and serve.

Notes

For extra flavor, add shredded coconut or chopped walnuts to the batter. Store frosted cake covered in the refrigerator for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American