Best Hawaiian Carrot Pineapple Cake recipes always take me back to that messy kitchen where I first learned to bake with love not perfection. I didn’t have the best cake pans for baking or fancy tools, just grated carrots, crushed pineapple, and a craving for something warm and sweet.
Whether you’re making a gluten-free carrot cake with pineapple or craving healthy pineapple desserts, this recipe is all heart.
Table of Contents
Table of Contents
A Step-by-Step to the Best Hawaiian Carrot Pineapple Cake
I wasn’t chasing trends I just needed a dessert that hugged back. This best Hawaiian carrot pineapple cake came from those “what’s in the pantry” moments. It’s my go-to easy pineapple carrot cake recipe a moist carrot cake recipe with pineapple that never forgets to comfort.
Ingredients Best Hawaiian Carrot Pineapple Cake
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pineapple chunks and shredded carrots, for garnish
If you love tropical flavors, you might also fall hard for this sweet potato pineapple donut rings recipe or my favorite pineapple strawberry pound cake. They’re both perfect tropical dessert ideas with major flavor.
Baking It with Feeling: My Real-World Method
No bakery here just my tiny kitchen, a messy pantry, and this moist carrot cake recipe with pineapple I’ve made a hundred times, wooden spoon in hand, music on, daughter giggling nearby.
1. Preheat with Intention
Turn your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Or use parchment paper if you’re like me and always forget where the nonstick spray went.
2. Mix the Dry with Patience
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Smell that cinnamon. It always reminds me of Christmas mornings and sticky fingers.
3. Beat the Wet with Warmth
In a separate bowl, beat together the sugar, eggs, oil, and vanilla. This is the heart of the cake smooth, shiny, golden. My mom used to let me stir while she cracked the eggs like a pro. I never could do it with one hand.
4. Marry It All
Slowly mix the dry ingredients into the wet just until combined. No overmixing this cake loves gentle hands.
5. Add the Magic
Fold in the carrots, crushed pineapple, and walnuts if you’re using them. This is when it starts to look like a real cake. Bright orange flecks. Gold from the pineapple. It’s joyful even before it’s baked.
6. Bake Until Perfectly Imperfect
Pour the batter into your prepared pan and bake for 35–40 minutes. Insert a toothpick if it comes out clean, you’re there. Cool completely, no rushing.
7. Make the Frosting with Heart
Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, and beat again. You want it thick but smooth, like a promise you intend to keep.
8. Frost and Finish
Spread the frosting on your cooled cake. Top with shredded carrots and pineapple chunks like little edible sunshine. Serve it up and smile you just made a memory.
Want more creamy, crowd-pleasing bakes? You’ll love this creamy Amish potato salad or a cozy classic like bacon ranch chicken casserole. Recipes that don’t just feed you but wrap you up like a warm hug.
Best Hawaiian Carrot Pineapple Cake Variations and Family-Simple Swaps
Use what you have make it your own
Best Hawaiian Carrot Pineapple Cake:
- No fresh carrots? Shredded bagged carrots work in a pinch
- No crushed pineapple? Dice rings or chunks small drain well
- No walnuts? Toasted pecans or leave them out still soft and rich
- It’s a moist carrot cake recipe with pineapple built for real life
I’ve made this with what I had, not what a list told me.
Sweet, small twists that make it yours
Best Hawaiian Carrot Pineapple Cake:
- Fold in coconut flakes for a tropical dessert idea that pops
- Stir in golden raisins for a chewy little surprise
- Add a pinch of nutmeg if cinnamon feels too soft
- Serve cold or warm, topped with cream or a scoop of vanilla
I once made this cake at midnight, after a long day.
It didn’t fix everything. But when I took a bite? It helped.
Serving and Storing This Best Hawaiian Carrot Pineapple Cake
How I serve Best Hawaiian Carrot Pineapple Cake best, just like Mom did
Best Hawaiian Carrot Pineapple Cake:
- Serve chilled from the fridge or at room temp it’s soft either way
- Slice big squares for dessert, or smaller for potlucks and porch snacks
- Top with whipped cream, toasted coconut, or just leave it simple
- It’s a tropical dessert idea that feels like vacation even on a Tuesday
- Serve it after simple cheesy garlic chicken wraps for a feel-good, no-fuss dinner
How I store Best Hawaiian Carrot Pineapple Cake without losing the magic
Best Hawaiian Carrot Pineapple Cake:
- Let it cool completely before covering this keeps the frosting smooth
- Store in an airtight container in the fridge for up to 4 days
- For longer storage, wrap tightly and freeze slices individually
- It’s still a moist carrot cake recipe with pineapple even days later
On hard weeks, I freeze slices. That way, joy is just a microwave minute away.
And honestly? It’s even better the next day.
If you love smart leftovers, my buffalo chicken lasagna freezes like a dream, too another busy-day lifesaver.
For more recipes follow me in pinterest and Facebook
FAQ:Best Hawaiian Carrot Pineapple Cake
What is the secret ingredient in carrot cake?
It’s the balance. In my kitchen, it’s crushed pineapple. It turns dry into moist, bland into bright. That’s what makes this the best Hawaiian carrot pineapple cake tropical sweetness in every bite.
Why do people add crushed pineapple to carrot cake?
Because pineapple holds moisture. It also adds natural sugar, which means less fuss and more flavor. It’s my trick for an easy pineapple carrot cake recipe that stays soft for days.
What is the best pan to use for a pineapple upside down cake?
I love a heavy 9-inch round for even heat. But for this cake? A 9×13 pan works best. No flipping, just straight slicing. Big squares. Big memories.
What’s the difference between carrot cake and hummingbird cake?
Hummingbird cake uses bananas and pecans. Mine? No bananas just carrots, crushed pineapple, and a little heart in every spoonful of frosting. It’s a moist carrot cake recipe with pineapple, not a cousin. A classic on its own.
Conclusion Best Hawaiian Carrot Pineapple Cake
You don’t need a special occasion to bake this.
You just need a craving for something warm, something sweet, something soft enough to taste like love.Best Hawaiian Carrot Pineapple Cake.
This best Hawaiian carrot pineapple cake?
It’s my Sunday afternoon reset.
It’s a piece of my story I get to pass on, slice by slice.
Best Hawaiian Carrot Pineapple Cake That’s Moist, Easy
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, American
- Diet: Vegetarian
Description
This best Hawaiian carrot pineapple cake is a moist tropical dessert packed with grated carrots, crushed pineapple, and crowned with velvety cream cheese frosting. Easy, nostalgic, and crowd-pleasing!
Ingredients
For the Cake:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1½ cups granulated sugar
3 large eggs
1 cup vegetable oil
2 tsp vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
½ cup chopped walnuts (optional)
For the Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
For Garnish:
Shredded carrots and pineapple chunks (optional)
Instructions
1. Preheat with Intention
Turn your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Or use parchment paper if you’re like me and always forget where the nonstick spray went.
2. Mix the Dry with Patience
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Smell that cinnamon. It always reminds me of Christmas mornings and sticky fingers.
3. Beat the Wet with Warmth
In a separate bowl, beat together the sugar, eggs, oil, and vanilla. This is the heart of the cake smooth, shiny, golden. My mom used to let me stir while she cracked the eggs like a pro. I never could do it with one hand.
4. Marry It All
Slowly mix the dry ingredients into the wet just until combined. No overmixing this cake loves gentle hands.
5. Add the Magic
Fold in the carrots, crushed pineapple, and walnuts if you’re using them. This is when it starts to look like a real cake. Bright orange flecks. Gold from the pineapple. It’s joyful even before it’s baked.
6. Bake Until Perfectly Imperfect
Pour the batter into your prepared pan and bake for 35–40 minutes. Insert a toothpick if it comes out clean, you’re there. Cool completely, no rushing.
7. Make the Frosting with Heart
Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, and beat again. You want it thick but smooth, like a promise you intend to keep.
8. Frost and Finish
Spread the frosting on your cooled cake. Top with shredded carrots and pineapple chunks like little edible sunshine. Serve it up and smile you just made a memory.
Notes
Use parchment paper for easy cleanup.
Cake stores well in the fridge up to 4 days.
Freezes beautifully when wrapped tightly in individual portions.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: best Hawaiian carrot pineapple cake, moist pineapple carrot cake, easy pineapple carrot cake recipe, tropical dessert
