Hawaiian Carrot Pineapple Cake is literally the bomb! Been making it for years and still can’t get enough. The combo of sweet carrots and tangy pineapple creates this super moist cake that’s basically impossible to mess up. If ur looking for something that’ll impress at any gathering but doesn’t need pro baking skills, this Hawaiian Carrot Pineapple Cake is it! The tropical twist makes it special and the cream cheese frosting? Chef’s kiss! Keep reading cuz I’m sharing all my secrets.
Why You’ll Love This Hawaiian Carrot Pineapple Cake
Ever had a carrot cake that was dry and boring? Yeah me too. This Hawaiian Carrot Pineapple Cake solves that problem completely! The pineapple adds so much moisture you won’t believe it.
I first made this for my daughter’s birthday when she requested “something different” and everyone went crazy for it. Three people asked for the recipe before they even finished their slice!
What’s awesome is you can customize it too. Want more spice? Add extra cinnamon. Need it less sweet? Cut back on sugar. It’s basically foolproof and always turns out amazing. And wait till you try the frosting situation!
Ingredients for Hawaiian Carrot Pineapple Cake
For the Cake:
- 2 cups all-purpose flour – regular flour works perfect, no need for fancy stuff
- 2 tsp baking powder – helps the cake rise nice n fluffy
- 1 1/2 tsp baking soda – works with the acid in pineapple for extra lift
- 2 tsp cinnamon – gives that classic warm spice vibe
- 1/2 tsp nutmeg – optional but adds nice depth
- 1/2 tsp salt – balances sweetness
- 4 large eggs – room temp works best
- 1 1/2 cups granulated sugar – can reduce to 1 1/4 if you prefer less sweet
- 1 cup vegetable oil – keeps everything super moist
- 2 tsp vanilla extract – real stuff is way better than imitation
- 3 cups grated carrots – about 4-5 medium carrots, don’t buy pre-shredded
- 1 cup crushed pineapple, drained – the secret Hawaiian ingredient!
- 1/2 cup chopped walnuts – can sub pecans if you want
- 1/2 cup shredded coconut – adds extra tropical flavor
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened – full fat tastes better but lite works ok
- 1/2 cup unsalted butter, softened – don’t sub margarine here
- 3-4 cups powdered sugar – adjust to your sweetness preference
- 1 tsp vanilla extract – again, real stuff please
- Pinch of salt – trust me it makes difference
How to Make Hawaiian Carrot Pineapple Cake
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper. The parchment is key for easy removal!
- Mix all dry ingredients in bowl (flour, baking powder, baking soda, cinnamon, nutmeg, salt). Just whisk them together quick, no need to sift unless ur flour is super lumpy.
- In separate large bowl, beat eggs and sugar until kinda light yellow and slightly thickened. Takes bout 2-3 mins with electric mixer. Don’t have mixer? Just whisk hard for like 5 mins.
- Slowly pour in oil while mixing. Should look smooth and combined. Add vanilla and mix again.
- Add dry ingredients to wet ingredients and stir just until combined. Don’t overmix! Seriously this will make cake tough.
- Fold in grated carrots, drained pineapple, walnuts and coconut. Mixture will be thick and chunky – that’s good!
- Split batter between pans and bake for 25-30 mins. Cake’s done when toothpick in center comes out mostly clean with few crumbs. If it’s wet, keep baking couple more mins.
- Cool in pans 10 mins then flip onto wire racks. Gotta cool completely before frosting or you’ll have a melty disaster!
- For frosting, beat cream cheese and butter until super smooth and fluffy. Add powdered sugar cup by cup, then vanilla and salt. Beat until light and spreadable.
- When cakes completely cool, frost first layer, add second layer, then frost top and sides. Can leave sides naked if u want more rustic look.
Tasty Variations of Hawaiian Carrot Pineapple Cake
Tropical Supreme Version
Add 1/2 cup chopped mango and substitute macadamia nuts for walnuts. Will taste like vacation on a plate!
Spice Lover’s Dream
Double the cinnamon and add 1 tsp ginger and 1/4 tsp cloves. Perfect for fall gatherings!
Healthier Option
Substitute 1/2 cup applesauce for half the oil and use coconut sugar instead of regular. Still tastes amazing!
Cupcake Version
Same recipe but pour into muffin tins and bake like 18-22 mins. Makes bout 24 cupcakes.
Gluten-Free Hawaiian Carrot Pineapple Cake
Use your fave gluten-free flour blend with 1/2 tsp xanthan gum. No one will know difference!
Make This Hawaiian Carrot Pineapple Cake Your Own!
Every time I make this cake reminds me of when my grandma first tried it. She was super traditional baker and raised eyebrow when I mentioned pineapple in carrot cake. But after one bite she smiled and said “well that’s something special!”
The balance of spice and sweetness makes this Hawaiian Carrot Pineapple Cake perfect for any season. It’s fancy enough for special occasions but easy enough for random Tuesday when u need something sweet.
If ur looking for more Hawaiian-inspired recipes, check out my Hawaiian Pineapple Chicken or refreshing Hawaiian Fruit Punch. And don’t miss my Hawaiian Barbecue Sauce that goes amazing with grilled foods!
Give this recipe your own twist and let me know how it turned out! Bet it’ll become family fave just like it did for us.
Hawaiian Carrot Pineapple Cake
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Cooling rack
- Cake stand or plate
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg optional
- 1/2 tsp salt
- 4 large eggs room temperature
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple drained
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat eggs and sugar until light and slightly thickened.
- Slowly add in oil while mixing. Stir in vanilla.
- Combine wet and dry ingredients. Stir until just mixed—don’t overmix.
- Fold in carrots, pineapple, walnuts, and coconut.
- Divide batter between pans. Bake 25–30 mins or until a toothpick comes out with crumbs.
- Cool in pans 10 mins, then transfer to wire racks to cool completely.
- Beat cream cheese and butter until fluffy. Add sugar gradually, then vanilla and salt.
- Frost cooled cake layers and decorate as desired.
Notes
Nutrition
Frequently Asked Questions
What does adding pineapple to carrot cake do?
Pineapple adds amazing moisture to carrot cake that lasts for days! It also brings slight tanginess that balances the sweetness. Plus gives that Hawaiian twist that makes this cake special. The natural enzymes in pineapple help break down fibers in carrots making super tender crumb.
Can I substitute pineapple juice for water in a boxed cake mix?
Absolutely! If ur in hurry, grab boxed carrot cake mix and use pineapple juice instead of water called for on box. Won’t be quite same as homemade Hawaiian Carrot Pineapple Cake but still adds great flavor. Reduce sugar in mix by 1/4 cup since juice adds sweetness.
What is a carrot cake bomb?
Carrot cake bomb is dessert where carrot cake gets crumbled and mixed with frosting then shaped into balls and dipped in coating like chocolate. Can totally make with leftover Hawaiian Carrot Pineapple Cake! Makes perfect bite-sized treats for parties.
What is the significance of pineapple cake?
Pineapple cake has special meaning in many cultures! In Taiwan it’s symbol of prosperity, while in Hawaii represents hospitality and welcome. This Hawaiian Carrot Pineapple Cake combines best of both traditions. Pineapple was luxury item historically so pineapple desserts were served to honored guests.
What is the meaning of upside down pineapple cake?
Traditional pineapple upside down cake has pineapple rings and cherries on bottom that become top when flipped. While this Hawaiian Carrot Pineapple Cake isn’t upside down style, you could totally adapt it! Just arrange pineapple slices in bottom of pan before adding batter.
Can I make this cake ahead of time?
For sure! Hawaiian Carrot Pineapple Cake actually tastes better next day. Flavors need time to blend. Can make cake layers 2 days ahead and keep wrapped tight in fridge. Frosting can be made day before too. Just bring to room temp before spreading.
How do I store leftover cake?
Keep Hawaiian Carrot Pineapple Cake in fridge cuz of cream cheese frosting. Will stay fresh for 5-6 days! Let slices come to room temp bout 30 mins before eating for best flavor. Can also freeze unfrosted layers up to 3 months.