Sophia Langley
Moist, spiced, and brimming with tropical charm, this Hawaiian Carrot Pineapple Cake is the dessert you never knew you needed. Imagine classic carrot cake upgraded with juicy crushed pineapple and crowned with luscious cream cheese frosting. Every bite offers a burst of brightness and depth—like a sunny vacation in cake form. Whether you’re celebrating a special occasion or just need a sweet pick-me-up, this treat will steal the spotlight.
The blend of shredded carrots and tangy pineapple creates a harmony of earthy and fruity flavors, with hints of cinnamon and nutmeg elevating the whole experience. It’s the kind of cake that makes you pause mid-bite, close your eyes, and savor. And the best part? It’s as easy to make as it is stunning to serve.
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! If you have access to ripe, juicy fresh pineapple, go for it. Just make sure it’s finely chopped and drained well to avoid making the batter too wet. However, canned crushed pineapple is consistent and convenient, making it a foolproof option for this cake.
Ingredients for the Hawaiian Carrot Pineapple Cake
- Carrots: The star ingredient, lending moisture, sweetness, and a hearty texture.
- Crushed Pineapple: Brings that signature tropical flair and adds moisture to the cake.
- All-Purpose Flour: The sturdy base that supports the moist structure.
- Baking Soda & Baking Powder: For a perfect lift and tender crumb.
- Cinnamon & Nutmeg: Add warmth and depth of flavor.
- Eggs: Bind the ingredients together while contributing richness.
- Sugar: A combination of granulated and brown sugar gives balance and depth.
- Oil: Keeps the cake ultra-moist and tender.
- Vanilla Extract: Enhances all the other flavors.
- Salt: Just a pinch sharpens the overall taste.
- Cream Cheese Frosting: Silky, tangy, and the ideal complement to the cake’s sweetness.
How To Make the Hawaiian Carrot Pineapple Cake
Step 1: Prep the Batter
Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, beat the eggs, sugars, vanilla extract, and oil until smooth.
Step 2: Add the Stars
Gently fold in the grated carrots and crushed pineapple into the wet mixture. Slowly combine the wet and dry ingredients, stirring just until the batter is fully incorporated.
Step 3: Bake to Perfection
Pour the batter into a greased and floured 9×13-inch cake pan (or two 9-inch rounds). Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before frosting.
Step 4: Frost It Right
Whip up your favorite cream cheese frosting and generously spread it over the cooled cake. For extra flair, sprinkle chopped walnuts or toasted coconut on top.
How to Serve and Store This Tropical Treat
This cake is best served chilled or at room temperature, allowing the frosting to set beautifully. Slice it into squares or wedges, depending on the pan used. Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the unfrosted cake for up to 2 months—just thaw and frost before serving.
What to Serve With Hawaiian Carrot Pineapple Cake?
Fresh Tropical Fruit Salad
Pineapple, mango, and kiwi slices bring a refreshing complement.
Coconut Milk Latte
A creamy hot beverage that matches the cake’s tropical notes.
Vanilla Bean Ice Cream
The cool, creamy texture contrasts perfectly with the spiced cake.
Toasted Macadamia Nuts
Offer a buttery crunch on the side.
Mint Iced Tea
Bright and clean, it cuts through the cake’s richness.
Creamy Yogurt Parfait
Add granola and berries for a brunch-style pairing.
Honey Roasted Cashews
Slightly sweet and crunchy—a lovely textural contrast.
Want More Cake Ideas with a Twist?
If you loved this Hawaiian Carrot Pineapple Cake, you’ll adore these other creative desserts:
- Pineapple Heaven Cake for even more juicy pineapple vibes.
- Strawberry Shortcake Cheesecake Rolls for a fruity cheesecake mashup.
- Coconut Cream Cake that’s full of island-style charm.
- German Chocolate Poke Cake for rich, gooey indulgence.
- Lusciously Soft Lemon Rolls if you’re craving citrusy warmth.
Save This Hawaiian Carrot Pineapple Cake
Hit that Save button if you’re dreaming up a dessert that’s bursting with flavor and charm. Whether it’s for your next brunch, potluck, or family dinner, you’ll want this recipe close by.
Tried it out? I’d love to hear how it turned out for you. Did you add any personal twists—maybe some coconut flakes or golden raisins?
📌 Pin this recipe to your “Tropical Desserts” board on Pinterest so it’s ready when that pineapple craving hits!
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Hawaiian Carrot Pineapple Cake
Equipment
- Mixing bowls
- Whisk or hand mixer
- 9×13-inch cake pan
- Spatula
Ingredients
Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 3 large eggs
- 0.75 cup granulated sugar
- 0.75 cup brown sugar packed
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 batch cream cheese frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or two 9-inch round pans.
- In a large bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs, sugars, oil, and vanilla until smooth.
- Stir in grated carrots and drained pineapple.
- Combine wet and dry ingredients, mixing just until incorporated.
- Pour batter into prepared pan(s) and bake for 35-40 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
- Frost with cream cheese frosting and top with optional toasted coconut or chopped walnuts.