I first made this Hawaiian Carrot Pineapple Cake Recipe on a whim just carrots in the fridge, a can of crushed pineapple in the pantry, and a craving for something sweet but not too fussy.
What came out of the oven was so moist, rich, and bright, it instantly became a family favorite. It’s not your everyday carrot cake it’s softer, sunnier, and just feels special.
Now I bake it for birthdays and lazy Sundays alike, often alongside our banana berry chocolate parfait sundae when I want to keep things fruity and festive.
Table of Contents
Table of Contents
Hawaiian Carrot Pineapple Cake Recipe Guide
Ingredients Hawaiian Carrot Pineapple Cake Recipe
Dry Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Wet Ingredients:
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Topping:
Cream cheese frosting (store-bought or homemade)
Instructions Hawaiian Carrot Pineapple Cake Recipe
Hawaiian Carrot Pineapple Cake Recipe:
Step 1: Prepare the pans and preheat
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment for easy removal.
Step 2: Mix dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This spice mix gives the cake its warmth and depth.
Step 3: Whisk wet ingredients
In another bowl, whisk together the oil and eggs until smooth and golden. This creates the rich, moist base for the cake.
Step 4: Combine and fold
Gradually add the wet mixture into the dry ingredients, stirring just until combined. Then gently fold in the grated carrots, crushed pineapple, vanilla extract, and walnuts (if using).
Step 5: Bake
Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean. The tops should be golden and gently spring back when touched.
Step 6: Cool and frost
Let the cakes cool in the pans for 10 minutes, then carefully turn them onto a wire rack to cool fully. Once cool, frost with cream cheese frosting and serve.
This cake makes a beautiful pairing with our simple apple pie biscuits for brunch spreads, or as a sweet finish after cheesy garlic chicken wraps when you want something bright and comforting to close the meal.
What Makes This Cake So Moist and Tropical
Soft texture from simple ingredients
Hawaiian Carrot Pineapple Cake Recipe:
The crushed pineapple gives this cake its signature moisture.
Grated carrots melt into the batter and keep it naturally soft.
Because it uses oil, not butter, the crumb stays tender for days.
Bright flavor with just enough spice
Hawaiian Carrot Pineapple Cake Recipe:
Warm spices like cinnamon and nutmeg balance the sweetness.
Cream cheese frosting adds a cool, tangy contrast to each slice.
The flavor is light, sunny, and comforting—never too heavy.
It’s the kind of dessert we love after cheesy garlic chicken wraps,
or alongside simple apple pie biscuits when we’re feeling festive.
Hawaiian Carrot Pineapple Cake Variations
Quick Ingredient Swaps
Hawaiian Carrot Pineapple Cake Recipe:
No walnuts? Try pecans or leave them out.
No vegetable oil? Use canola or melted coconut oil.
No fresh carrots? Use pre-shredded if that’s what you have.
Simple Add-Ons
Hawaiian Carrot Pineapple Cake Recipe:
Add shredded coconut or raisins for extra texture.
Sprinkle chopped macadamia nuts into the batter.
Use a pineapple glaze instead of frosting.
Try it as cupcakes for easier serving.
Use what’s in your kitchen.
This cake plays just as nice next to banana berry parfait sundae or after easy pancake sausage breakfast bake.
Serving and Storing Hawaiian Carrot Pineapple Cake Recipe
How to Serve It
Hawaiian Carrot Pineapple Cake Recipe:
Slice cold or room temperature for clean layers.
Top with extra crushed pineapple or chopped nuts for texture.
Serve with tea, coffee, or even a scoop of vanilla ice cream.
It pairs beautifully with simple apple pie biscuits.
Or after cheesy garlic chicken wraps for a sweet finish.
How to Store It
Hawaiian Carrot Pineapple Cake Recipe:
Wrap the cake tightly in plastic wrap or foil.
Refrigerate for up to 4 days—frosting stays firm and fresh.
You can freeze unfrosted layers for up to 2 months.
Thaw in the fridge overnight, then frost before serving.
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FAQs About Hawaiian Carrot Pineapple Cake Recipe
Can I make this cake gluten-free?
Yes. Use a 1:1 gluten-free flour blend. Just be sure it includes xanthan gum for structure.
Can I use other fruits?
You can! Applesauce, grated apple, or mashed banana work—but pineapple gives the best moisture and brightness.
How do I know the cake is done?
Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready.
Can I make Hawaiian Carrot Pineapple Cake ahead of time?
Yes. Bake the layers, wrap them tightly, and refrigerate or freeze. Frost before serving for freshness.
Can I substitute the vegetable oil in this recipe?
You can use canola, avocado oil, or even melted coconut oil.
What can I use instead of cream cheese frosting?
A pineapple glaze, whipped mascarpone, or vanilla buttercream are great options.
Conclusion
This Hawaiian Carrot Pineapple Cake Recipe is soft, sunny, and sweet in all the right ways. It’s a recipe I turn to when I want something cozy without being too heavy—moist from the fruit, spiced just enough, and topped with a cool cream cheese finish.
Whether you’re baking it for brunch, birthdays, or just a midweek treat, it’s a cake that feels like a little celebration every time.
Print
Hawaiian Carrot Pineapple Cake Recipe with Creamy Frosting
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 1 double-layer 9-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hawaiian Carrot Pineapple Cake is moist, warmly spiced, and filled with tropical sweetness—perfect for any occasion that needs a bright, comforting dessert.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Cream cheese frosting for topping
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together the oil and eggs until smooth and golden.
4. Gradually stir the wet mixture into the dry ingredients until just combined.
5. Fold in the grated carrots, pineapple, vanilla, and walnuts if using.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
8. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
9. Frost with cream cheese frosting and serve.
Notes
You can substitute vegetable oil with canola or melted coconut oil.
To make ahead, bake the layers and store them unfrosted in the freezer for up to 2 months.
Best served slightly chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Hawaiian Carrot Pineapple Cake, Moist Carrot Cake, Pineapple Cake
