Hawaiian Carrot Pineapple Cake

Why You’ll Love This Recipe

I love this cake because it’s moist without being dense, full of natural sweetness, and always a hit at potlucks or birthdays. The spices give it warmth, while the pineapple adds a burst of juicy flavor. It’s also versatile—I can dress it up with nuts or coconut, bake it in layers or a sheet pan, and it never disappoints. Topped with creamy frosting, this is my go-to when I want a dessert that feels both classic and a little tropical.

Ingredients

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

For the Cake:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 4 large eggs

• 2 cups grated carrots

• 1 cup crushed pineapple (drained)

• 1 cup granulated sugar

• 1 cup brown sugar (packed)

• 1 cup vegetable oil

• 1 teaspoon vanilla extract

• Optional: 1/2 cup chopped walnuts or shredded coconut

For the Frosting:

• 8 oz cream cheese (softened)

• 1/2 cup unsalted butter (softened)

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• Optional: extra nuts or coconut for topping

Directions

1. Preheat the Oven:
   I set my oven to 350°F (175°C) and grease a 9×13-inch pan or two 9-inch round cake pans. I like to line the bottom with parchment paper for easy removal.

2. Mix Dry Ingredients:
   In a medium bowl, I whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Prepare the Wet Mix:
   In a large bowl, I beat the eggs, then mix in both sugars, vegetable oil, and vanilla extract until well combined.

4. Combine and Fold In:
   I stir the dry ingredients into the wet mixture just until combined, then fold in the grated carrots, crushed pineapple, and optional nuts or coconut.

5. Bake:
   I pour the batter into the prepared pan(s) and bake for 35–40 minutes, or until a toothpick comes out clean from the center. I let the cake cool completely before frosting.

6. Make the Frosting:
   In a mixing bowl, I beat the cream cheese and butter until smooth. I gradually add powdered sugar and vanilla extract, mixing until fluffy.

7. Frost and Serve:
   Once the cake is cool, I frost it generously. If I’m feeling fancy, I sprinkle chopped nuts or coconut on top before slicing and serving.

Servings and timing

Serves: 12
Prep time: 20 minutes
Bake time: 35–40 minutes
Total time: About 1 hour
Calories per serving (approx): 480 kcal

Variations

I sometimes swap the nuts for pecans or skip them altogether. Coconut flakes make it feel even more tropical. If I want to make it extra special, I bake it in layers and decorate with pineapple flowers or candied carrot ribbons.

storage/reheating

I store the frosted cake covered in the fridge for up to 4 days. Before serving, I let it come to room temperature for the best flavor and texture. It also freezes well—either whole or sliced—just be sure to wrap it tightly.

FAQs

Can I use fresh pineapple?

Yes, but I make sure to finely chop it and drain excess juice. Crushed canned pineapple is just more convenient and consistent.

Can I make this cake in advance?

Absolutely. I often bake the cake a day ahead and frost it the next day—it actually gets more flavorful after resting.

What kind of oil is best?

I use a neutral oil like vegetable or canola oil. Olive oil can be used, but it changes the flavor slightly.

Can I turn this into cupcakes?

Yes. I divide the batter among lined muffin tins and bake at 350°F for 18–22 minutes.

Is the frosting necessary?

I love the tangy contrast the cream cheese frosting provides, but the cake is sweet and moist enough to enjoy on its own, or with a dusting of powdered sugar.

Conclusion

This Hawaiian carrot pineapple cake brings together the best parts of two classic desserts in one unforgettable bite. It’s flavorful, moist, and comforting, with a perfect balance of spice and sweetness. Whether I’m making it for a holiday table or a weekday treat, it always feels like a little celebration on a plate.

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