How to Make the Perfect Hawaiian Carrot Pineapple Cake

If you’re craving a dessert that’s both tropical and comforting, the Hawaiian carrot pineapple cake is your perfect escape. This moist, flavorful treat blends the earthy sweetness of carrots with juicy pineapple and a hint of island flair. One bite and you’re transported to paradise — keep reading to uncover the recipe that brings sunshine to every slice!

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1.5 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple with juice
• 1 cup chopped walnuts
• 8 ounces cream cheese softened
• 0.5 cup unsalted butter softened
• 3.5 cups powdered sugar
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Box grater or food processor
• 9×13 inch baking pan or two 9 inch round cake pans
• Parchment paper if using round pans
• Cooling rack
• Electric hand mixer or stand mixer
• Offset spatula or butter knife

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour your baking pan. If using round cake pans, it helps to line the bottoms with parchment paper to ensure the cakes release cleanly.
2. Whisk the dry ingredients. In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This step evenly distributes the spices through the flour and avoids clumps.
3. Mix the wet ingredients. In a separate bowl, whisk together the sugar, oil, eggs, and vanilla. The mixture should look thick and glossy when well mixed.
4. Combine. Pour the wet ingredients into the dry bowl and stir gently just until no flour streaks remain. Overmixing can lead to a tougher cake.
5. Fold in the good stuff. Gently fold in the shredded carrots, crushed pineapple with juice, and chopped walnuts. The batter will be thick and full of texture—that’s exactly what you want.
6. Pour into your pan and smooth the top with a spatula. Try to level it so it bakes evenly.
7. Bake for 40 to 45 minutes. Test with a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done. Let the cake cool in the pan 10 minutes, then turn out onto a wire rack and cool completely before frosting.
8. Make the frosting. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and finish with the vanilla. It should be thick and spreadable.
9. Frost with love. If using a 9×13 inch sheet cake, frost the top generously. If you baked layers, frost the middle and stack them, then cover the top and sides. An offset spatula makes this part easier and cleaner.
10. Chill or serve right away. I love this chilled—it gives the frosting a firm swirl and makes the flavors pop. But room temperature is perfectly cozy too.

Nutrition per serving

Description

Imagine the warmth of a tropical breeze paired with the rustic comfort of a homemade carrot cake. That is the essence of Hawaiian Carrot Pineapple Cake—a lush and cheerful dessert that brings island flavors together in the most enchanting way. Each bite is moist and fragrant, filled with sweet shredded carrots, juicy crushed pineapple, and the subtle crunch of chopped walnuts. It is a cake that sings with sunshine and coziness, offering a wonderful medley of textures and naturally sweet flavors.

Topped with a silky cream cheese frosting and infused with hints of cinnamon and vanilla, this cake feels like a sweet escape to paradise. The tropical pineapple balances the earthiness of carrots, while the soft crumb and light spice remind you of something lovingly made from scratch for a family gathering. Whether served at a luau-themed backyard dinner or as a showstopper dessert at a holiday table, this cake brings a sense of celebration with every slice.

Why You’ll Love This Recipe

This Hawaiian Carrot Pineapple Cake is a no-fuss treat with high reward. It comes together in a single bowl with pantry staples and requires no mixer for the batter. The frosting is decadently simple to prepare and spreads smoothly for a bakery-worthy finish. The flavors are complex yet comforting, making it a hit with all ages.

You will love how versatile this cake is. It can be made ahead of time, stored for days, or even frozen for future indulgence. You can customize it by swapping in pecans for walnuts or using coconut for added texture. It is nutritious enough for a lunchbox treat and indulgent enough for birthday celebrations.

Serving and Storage Tips

This cake is best served chilled or at room temperature. Refrigerate any leftovers in an airtight container for up to 5 days. To freeze, wrap it tightly in plastic wrap followed by aluminum foil and store for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

You can bake the cake layers a day in advance and keep them wrapped at room temperature. Frosting may also be made ahead and refrigerated for up to 3 days—just soften to room temperature before spreading.

Course, Cuisine

Dessert, American, tropical, carrot cake, pineapple cake, Hawaiian dessert

For extra flavor, try folding in shredded coconut or replacing walnuts with roasted macadamia nuts. This cake travels beautifully and holds up well for several days.

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Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake is a lush, cheerful dessert that combines sweet shredded carrots, juicy crushed pineapple, and crunchy walnuts in a moist, spiced cake topped with silky cream cheese frosting. This tropical treat balances earthiness and sunshine in each bite, perfect for celebrations, potlucks, or a cozy family treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 servings

Calories 480 kcal

Ingredients

  

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• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1.5 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple with juice
• 1 cup chopped walnuts
• 8 ounces cream cheese softened
• 0.5 cup unsalted butter softened
• 3.5 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch pan or two 9 inch round pans. For round pans, line the bottom with parchment paper.
• In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until combined.
• In another bowl, whisk together granulated sugar, vegetable oil, eggs, and 2 teaspoons vanilla extract until smooth and slightly thickened.
• Add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
• Fold in grated carrots, crushed pineapple (with juice), and chopped walnuts until evenly distributed.
• Pour batter into the prepared pan or pans and spread evenly.
• Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
• To make the frosting: In a medium bowl, beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, beating until fully combined. Add 1 teaspoon vanilla extract and mix until creamy.
• Spread the cream cheese frosting evenly over the completely cooled cake. For layer cakes, frost between the layers and over the top and sides.
• Slice and serve chilled or at room temperature.

Nutrition

Calories: 480kcalCarbohydrates: 52gProtein: 5gFat: 28gSodium: 300mgFiber: 2gSugar: 38g

Keyword tropical, carrot cake, pineapple cake, Hawaiian dessert

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