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Hawaiian Carrot Pineapple Cake

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Hawaiian carrot pineapple cake is a moist, spiced dessert loaded with grated carrots, crushed pineapple, and warm spices. Topped with creamy cream cheese frosting, this classic carrot cake with a tropical twist is perfect for birthdays, potlucks, or holiday gatherings.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 35–40 minutes
  • Total Time: ~1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Hawaiian-inspired
  • Diet: Vegetarian

Ingredients

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp 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 tsp vanilla extract

Optional: ½ cup chopped walnuts or shredded coconut

For the Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract

Optional: chopped walnuts or shredded coconut for garnish

Instructions

Preheat to 350°F (175°C). Grease a 9×13-inch pan or two 9-inch round cake pans. Line bottoms with parchment if desired.

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

In a large bowl, beat eggs. Add sugars, oil, and vanilla. Mix until well combined.

Stir dry ingredients into the wet mixture just until combined. Fold in carrots, pineapple, and optional nuts/coconut.

Pour batter into prepared pan(s). Bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely.

Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla until fluffy.

Frost cooled cake. Garnish with chopped nuts or coconut if desired.

Notes

For cupcakes, bake at 350°F for 18–22 minutes.

Add pineapple flowers or candied carrot curls for decoration.

Bake a day ahead—flavor improves over time.

Nutrition

Find it online: https://juliameals.com/hawaiian-carrot-pineapple-cake/