Best Hawaiian Carrot Pineapple Cake That’s Moist, Easy

Is the Best Hawaiian Carrot Pineapple Cake really the secret to a moist carrot pineapple cake with tropical flavor in every bite? For me, it’s more than cake. My mom used to come home from long nursing shifts and still grate carrots with a soft smile, humming.

I’d stand beside her, pretending to help, watching her fold sweetness and spice into our evening. This tropical carrot cake recipe is what I reach for when I want comfort that tastes like memory.

Sweet-Spiced Comfort in Every Slice

• It’s the kind of old fashioned cake recipe that made rainy days feel like holidays.
• And that moist homemade cake? It’s born from mixing real things carrots, pineapple, cinnamon just like my mom did.

The 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

Stuffani’s Note
This isn’t just about cake it’s about texture. The carrots give it body, the pineapple gives it sunshine. I learned this balance standing on a chair next to my mom, watching her crack eggs with one hand and pour in vanilla like it was a ritual. If you’re into bright and bold like this, try my Pineapple Strawberry Pound Cake too.

Baking It with Feeling: My Real-World Method

Step 1: Preheat with Intention
Oven at 350°F (175°C). Grease and flour your 9×13 pan or line with parchment like I do when I can’t find the spray.

Stuffani’s Tip
My mom always said, “start clean, bake clean.” It’s true. A good pan prep is halfway to a good bake.

Step 2: Mix the Dry with Patience
Whisk flour, baking powder, baking soda, cinnamon, salt.

Stuffani’s Whisper
The smell of cinnamon hits me first. Always makes me think of sticky fingers and Christmas. Try this vibe in my Easy Strawberry Honey Bun Cake too.

Step 3: Beat the Wet with Warmth
In another bowl, beat sugar, eggs, oil, vanilla until glossy.

Stuffani’s Advice
That shine is where the flavor lives. Don’t rush it. My mom used to let me stir this part, even though I splashed everywhere.

Step 4: Marry It All
Gently fold dry into wet.

Stuffani’s Tip
No overmixing. This cake needs soft hands. It reminds me of the first time I made Juicy Pineapple Heaven Cake solo it cracked, but still got eaten first.

Step 5: Add the Magic
Fold in carrots, pineapple, and walnuts.

Stuffani’s Whisper
This is when it starts looking like a memory. Orange. Gold. Speckled. Beautiful. I love this part almost as much as frosting it.

Step 6: Bake Until Perfectly Imperfect
Bake for 35–40 mins. Toothpick test = done. Let cool completely.

Stuffani’s Advice
Cooling is love. You rush it, you melt the frosting. And trust me, you don’t want that.

Step 7: Make the Frosting with Heart
Beat butter and cream cheese till smooth. Add powdered sugar + vanilla. Beat again.

Stuffani’s Tip
If it’s too thick, splash in a tablespoon of milk. I learned that trick while making my Flourless Sweet Potato Ginger Cake.

Step 8: Frost and Finish
Spread frosting on the cooled cake. Garnish with shredded carrot and pineapple chunks.

Stuffani’s Whisper
I always save a slice for myself. With coffee. With quiet. It’s not just dessert it’s a reminder.

Variations and Tips for the Perfect Tropical Cake

Tropical Twists to Try

• Classic Hawaiian Carrot Pineapple Cake : the balanced base recipe. Moist carrot pineapple cake, soft crumb, warm cinnamon finish. My go-to for easy holiday desserts.

• Coconut Lover’s Cake : add coconut milk and more shredded coconut to batter and frosting. Turns it into a tropical carrot cake recipe with a lush, beachy aroma. Like my Juicy Pineapple Heaven Cake it’s soft and sunlit.

• Macadamia Delight : fold chopped macadamias into batter and sprinkle on top. For crunch and butteriness. Same comforting bite I found in Simple Cheesy Stuffed Meatloaf Bites.

• Gluten-Free Version : use a 1:1 gluten-free baking blend and almond flour mix for softness. I’ve done this trick before like my Garlic Mozzarella Chicken Bomb Skewers no one noticed it was gluten-free.

Stuffani’s Note
These aren’t random tweaks. They’re how I stretch one cake recipe into something new just like Mom did when the fridge was half empty but love was full.

How to Achieve Perfect Moisture & Texture

• Oil vs. butter : Oil keeps crumb tender longer. Butter adds flavor but dries faster.
• Why crushed pineapple works best : It adds natural sweetness and moisture. No chunks just golden softness. Same texture win I get in Easy Creamy Beef and Bowtie Pasta.
• Carrot prep : Freshly grated carrots give more moisture and better structure than pre-shredded.
• Ingredient temperature : Room-temperature eggs and cream cheese blend smoother no lumps.
• Frosting stability : Chill 15–20 minutes before spreading. Helps it hold up, even on warm days.

Stuffani’s Whisper
Every moist cake I’ve ever made started with one mistake and one “try again.” That’s how this one came to life.

Troubleshooting And Nutrition & Health Benefits

Common Problems and How to Fix Them

Stuffani’s Tip
My first pineapple carrot cake fell apart because I didn’t drain the pineapple. Now I press it between paper towels like a pro. I share that trick with my daughter and with you, too.

What’s Inside This Cake (and Why It’s Worth It)

Stuffani’s Whisper
This cake isn’t just sweet it’s smart. Balanced, nourishing, and filled with ingredients that actually do good. Just like Mom used to make. And now, I make it for mine.

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

Stuffani’s Whisper
When I serve this cake, it’s not just dessert it’s a memory in motion. My mom would’ve topped it with maraschino cherries “just because they’re fun.” And yes, I still do.

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

Stuffani’s Tip
“Store frosting separately keeps it fluffier and avoids that cold-cake texture no one likes.”

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FAQ:Best Hawaiian Carrot Pineapple Cake

Conclusion Best Hawaiian Carrot Pineapple Cake

• I’m so glad you’ve followed me into the sweet, spiced world of this Hawaiian Carrot Pineapple Cake.
• It’s more than dessert it’s a memory baked golden, one slice at a time.
• Moist, tropical, easy enough for beginners, and rich enough for holidays.
• Bake it, share it, and let it become part of your story too.

Best Hawaiian Carrot Pineapple Cake That’s Moist, Easy

• Author: Stuffani Borjat
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian, American
• Diet: Vegetarian

Print Recipe

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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!

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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)

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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.

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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.

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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