Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake is a sweet and easy treat that feels like a little getaway in every bite. Made with grated carrots, crushed pineapple, and just the right amount of vegetable oil, it’s moist, light, and full of flavor.

You only need a large bowl and a few dry ingredients like all-purpose flour to get started. Pour the batter into two cake pans, bake until golden, and cool under plastic wrap.

Topped with smooth cream cheese frosting, this twist on classic carrot cake is a dessert the whole family will love. Whether for a busy weeknight or a small gathering, this carrots and pineapple combo with juicy pineapple makes it extra special—even if it only takes a ½ cup of effort.

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Ingredients for Hawaiian Carrot Pineapple Cake

This bright, tropical-inspired cake comes together with simple, wholesome ingredients. It’s easy to mix everything in a large bowl—no complex steps, just pure flavor.

• All-purpose flour – A classic dry ingredient that gives the cake its base and gentle structure.
• Baking powder & baking soda – Together, they help the cake rise and stay light.
• Cinnamon – A warming spice that blends perfectly with both the carrots and fruit.
• Salt – Used sparingly to support and balance the sweetness.
• Sugar – Provides sweetness and adds to the cake’s soft texture.
• Eggs – Give the batter richness and hold everything together.
• Vegetable oil – Makes the cake soft and moist from edge to center.
• Vanilla – Adds a subtle, comforting flavor to enhance the tropical ingredients.
• Grated carrots – Add moisture, slight sweetness, and color to every bite.
• Crushed pineapple – Use around 1/2 cup for a boost of juicy pineapple flavor that keeps the cake tender.
• Carrots and pineapple – This duo creates the cake’s signature taste and texture.
• Chopped walnuts (optional) – Toss them in for crunch, or leave them out for a smoother crumb.
• Cake pans – Needed to bake the layers evenly and give the cake its shape.
• Plastic wrap – Use this to keep the baked layers fresh before frosting.
• Cream cheese frosting – A smooth, tangy blend of cream cheese, butter, and sugar that finishes the cake beautifully—something everyone will love.

How to Make Hawaiian Carrot Pineapple Cake

Get Set to Bake: Preheat your oven to 350°F (175°C). Lightly grease your cake pans or a 9×13 baking dish using oil or butter, then dust with a spoonful of purpose flour to help release the cake easily after baking.

Dry Ingredient Mixture: In a separate bowl, whisk together your dry ingredients—including all-purpose flour, baking soda, baking powder, cinnamon, and a small pinch of salt. This step ensures everything is evenly distributed before you mix it into the wet base.

Build the Wet Mixture: Use a large bowl to combine vegetable oil, granulated sugar, large eggs, and vanilla. Mix until the texture is smooth and silky, forming a rich base for your batter.

Combine Both Mixtures: Gradually stir the dry blend into the wet ingredients. Mix gently until everything is combined. Overmixing can lead to a dense texture, so it’s fine if a few small lumps remain.

Add the Star Ingredients: Gently fold in grated carrots, crushed pineapple (use around 1/2 cup), and chopped walnuts if desired. The combination of carrots and pineapple creates a colorful, textured batter that’s naturally sweet and moist.

Bake the Cake: Pour the batter into the pan you’ve prepared and smooth the top using a spatula or the back of a spoon. Bake for 35 to 40 minutes, or until the center springs back lightly when touched and a toothpick comes out clean. Let the cake cool in the pan. To preserve moisture, loosely cover the top with plastic wrap once it’s slightly warm.

Prepare the Frosting: For the cream cheese frosting, mix softened cream cheese with room-temperature butter until the texture turns airy and whipped.

Decorate and Enjoy: Once the cake has cooled completely, frost generously. For a beautiful touch, top with extra juicy pineapple pieces or shredded carrots. This final flourish makes the dessert as stunning as it is delicious—a treat your family and friends will love.

You Should Know

• Let it chill for deeper flavor: After assembling and frosting your carrot cake, wrap it in plastic wrap and place it in the fridge overnight. Letting the cake sit gives the grated carrots, crushed pineapple, and spices time to blend naturally, creating a more balanced and flavorful bite. The cake becomes even more moist and delicious—perfect if you’re planning ahead.
• Drain the pineapple completely: Make sure your crushed pineapple is well-drained before mixing it into the batter. Even 1/2 cup of extra liquid can throw off the balance, making the texture soggy. Dry, juicy pineapple ensures the right level of moisture without weighing the cake down.
• Use room temperature ingredients: When vegetable oil, large eggs, and other wet components are not cold, they mix more smoothly with your dry ingredients like purpose flour. This leads to a well-blended batter and helps your cake bake evenly across the cake pans, giving you consistent results from edge to center—something everyone will love.

Helpful Tips for the Best Hawaiian Carrot Pineapple Cake

• Drain your pineapple thoroughly: Make sure your crushed pineapple is well-drained before adding it to your large bowl of batter. Even an extra 1/2 cup of liquid can result in a soggy texture. Dry, juicy pineapple gives the cake just the right amount of moisture.
• Let the flavors develop overnight: Once your carrot cake is frosted and covered in plastic wrap, refrigerate it overnight. The blend of grated carrots, carrots and pineapple, and spices becomes even more flavorful with time. It’s perfect for make-ahead occasions!
• Use room temperature ingredients: Ingredients like vegetable oil, eggs, and vanilla mix better when not cold. This helps them combine more easily with your dry ingredients, such as purpose flour, creating a smoother batter and a cake that bakes evenly in your cake pans.
• Avoid overmixing: When combining your ingredients, stir just until the batter comes together. It’s okay if you see a few lumps—it keeps the final texture soft and tender.
• Store leftovers properly: If you happen to have leftover slices, keep them in the fridge wrapped tightly in plastic wrap or a sealed container. Your cake will stay moist and delicious for up to a week—and with that cream cheese frosting, it’s something everyone will love again and again.

Tools You’ll Need for Hawaiian Carrot Pineapple Cake

• 9×13 inch baking pan – This size is ideal for even baking, though you can also use two round cake pans if you prefer a layered look.
• Mixing bowls – You’ll want at least one large bowl for your wet mixture and a smaller one for your dry ingredients like purpose flour and spices.
• Whisk or hand mixer – Great for blending vegetable oil, sugar, large eggs, and vanilla into a smooth base.
• Spatula – Helpful for folding in the grated carrots, crushed pineapple, and walnuts, as well as for spreading the cream cheese frosting.
• Toothpick – A quick poke in the center will tell you if the cake is fully baked—when it comes out clean, your carrot cake is ready to cool and enjoy!

Variations of Hawaiian Carrot Pineapple Cake

• Gluten-Free Option: Swap the all-purpose flour for a gluten-free baking mix. Just be sure to choose one that works well with dry ingredients like those used in this carrot cake, so your texture stays soft and tender.
• Vegan-Friendly: Replace the large eggs with flaxseed meal (1 tbsp flax + 3 tbsp water per egg), and opt for dairy-free butter and plant-based cream cheese in your cream cheese frosting. You’ll still get a result everyone will love.
• Add More Spice: To deepen the flavor, try adding a bit of ground ginger or nutmeg to your dry ingredients. These spices complement the sweetness of the carrots and pineapple beautifully.
• Tropical Fruit Boost: For a bolder flavor, mix in shredded coconut or finely chopped mango along with your grated carrots and crushed pineapple. Even a little goes a long way toward that island-inspired twist.
• Lower Sugar Option: Reduce the granulated sugar slightly or use a low-calorie substitute. Paired with the natural sweetness of juicy pineapple and carrots, the cake will still taste fantastic.

Serving Suggestions for Hawaiian Carrot Pineapple Cake

• Pair it with a chilled scoop: For contrast in texture and temperature, serve your freshly frosted carrot cake with a spoonful of vanilla ice cream. The richness of the cream cheese frosting and the natural sweetness from grated carrots and crushed pineapple make this a delightful pairing.
• Add a fruity companion: A small bowl of tropical fruit—like mango, kiwi, or even watermelon—brings out the flavor of the carrots and pineapple inside the cake. The juicy bites complement the moist crumb created by the vegetable oil and fruit mix.
• Sip and slice: Whether you prefer warm tea or a glass of iced herbal brew, pairing your dessert with a light drink balances the spices in the cake. The soft texture from the purpose flour, combined with just 1/2 cup of well-drained juicy pineapple, creates a bite that’s satisfying but never heavy.
• Add a simple finishing touch: A sprig of fresh mint or a few edible flower petals transform your cake into a celebration-worthy dessert. No matter how it’s served—from a single layer in a classic 9×13 dish to tall layers from your favorite cake pans—it’s a presentation your guests will love.
• Prepare ahead for deeper flavor: Want to impress with little stress? Bake and frost the cake in advance. Once cooled, wrap it with plastic wrap and refrigerate. Letting the cake rest overnight enhances the blend of spice, grated carrots, and fruit, giving you maximum flavor with minimal effort.
• Keep it neat and extra special: When cutting to serve, use a clean, warm knife for smooth slices. Keep extra cream cheese frosting ready in a large bowl to add an extra swirl on each plate if you want to elevate the presentation.

FAQs about Hawaiian Carrot Pineapple Cake

Can I make this cake in advance?

Absolutely! Once the cake is cooled and topped with cream cheese frosting, wrap it tightly with plastic wrap and refrigerate overnight. Letting the flavors from the grated carrots, crushed pineapple, and spices settle makes the cake taste even better the next day. It’s a smart choice for preparing ahead of a gathering or holiday meal—your guests will love it.

What can I use if I don’t have crushed pineapple?

If you’re out of crushed pineapple, try finely dicing juicy pineapple or using about 1/2 cup of unsweetened applesauce. 1 .Either option adds moisture and blends well with the flavor from the carrots and pineapple in the batter.

How should I store any leftover cake?

Keep leftovers fresh by placing them in an airtight container or covering them with plastic wrap and storing in the fridge. The cake will stay moist and flavorful for several days, and the cream cheese frosting holds up well when chilled.

Can this cake be frozen?

Yes. Once baked and cooled, you can wrap the unfrosted cake in plastic wrap and a layer of foil. If you baked it in cake pans, remove the layers first. 2 .Store in the freezer for up to three months, and thaw in the refrigerator when ready to frost and serve.

What’s a good alternative to cream cheese in the frosting?

For a lighter topping, try using whipped coconut cream or Greek yogurt. Both offer a smooth texture that complements the blend of vegetable oil, grated carrots, and juicy pineapple, while still delivering a creamy finish.

Which flour is best for this recipe?

Stick with purpose flour for the best results. It works seamlessly with the dry ingredients to create a soft, moist crumb. Make sure to combine ingredients in a large bowl to avoid overmixing and achieve a consistent texture.

Final Thoughts

Making this Hawaiian Carrot Pineapple Cake is more than just baking; it’s about creating memories. The delightful aroma that fills your kitchen, the smiles on your loved ones’ faces, and the joy of sharing a slice of paradise are truly priceless. This cake is perfect for any occasion, whether it’s a birthday, a family gathering, or just a sweet treat after a long day. I hope you find as much joy in baking and sharing this cake as I do. So, roll up your sleeves, embrace the tropical flavors, and let the good times roll!

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