Name: Hawaiian Carrot Pineapple Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Hawaiian-inspired
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 cup brown sugar; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; ½ teaspoon salt; 2 teaspoons cinnamon; ½ teaspoon nutmeg; 3 large eggs; 1 cup vegetable oil; 2 teaspoons vanilla extract; 2 cups grated carrots; 1 cup crushed pineapple, drained; ½ cup chopped walnuts or pecans (optional); 8 ounces cream cheese, softened; ½ cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract

Tropical, sweet, and irresistibly moist, Hawaiian Carrot Pineapple Cake is a celebration of sunshine on a plate. With tender shreds of carrot, juicy pineapple chunks, and a silky cream cheese frosting, this cake brings a taste of the islands to your dessert table. It’s the perfect blend of spice, fruit, and creamy indulgence, making every bite a burst of joy.

What makes this cake stand out is its delightful contrast of textures—soft cake layers, luscious frosting, and the occasional crunch of walnuts or pecans if you choose to add them. Whether you serve it for Easter, birthdays, or casual weekend treats, it’s bound to be the star of the table.

What Kind of Pineapple Should I Use?

For the best results, use crushed pineapple packed in juice (not syrup). The juice keeps the cake tender and adds a bright, tropical flavor. If you prefer, you can finely chop fresh pineapple, but be sure to drain any excess liquid to avoid a soggy batter.

Ingredients for the Hawaiian Carrot Pineapple Cake

Carrots – Freshly grated carrots bring natural sweetness and moisture, making the cake wonderfully soft.

Crushed Pineapple – Adds tropical flair, fruity tang, and extra moisture to the batter.

Flour – The base structure, keeping everything tender yet stable.

Sugar – A mix of granulated and brown sugar deepens the flavor with caramel notes.

Eggs – Provide richness and bind the ingredients together.

Oil – Helps keep the cake ultra-moist and soft even after chilling.

Spices (Cinnamon, Nutmeg) – Bring warmth and depth, balancing the sweetness.

Baking Soda & Baking Powder – Lift and lighten the cake, ensuring a fluffy crumb.

Salt – Enhances all the flavors and balances sweetness.

Chopped Nuts (optional) – For a bit of crunch and earthy richness.

Cream Cheese Frosting – The tangy, creamy crown that makes this cake unforgettable.

How To Make the Hawaiian Carrot Pineapple Cake

Step 1: Prep Your Pans and Ingredients

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Grate your carrots, drain the crushed pineapple, and measure out all your ingredients for smooth baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures your leavening agents and spices are evenly distributed.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the eggs, then add oil, crushed pineapple, and vanilla extract. Stir until fully combined and smooth.

Step 4: Bring It All Together

Slowly fold the wet ingredients into the dry mixture. Once mostly combined, gently fold in the grated carrots and chopped nuts (if using). Be careful not to overmix to keep the cake light.

Step 5: Bake to Perfection

Divide the batter evenly between the pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 6: Frost and Assemble

Prepare your cream cheese frosting. Place one cake layer on your serving plate, spread a generous layer of frosting, add the second layer, and cover the entire cake. Top with extra pineapple tidbits or a sprinkle of chopped nuts if you like.

Serving and Storing Hawaiian Carrot Pineapple Cake

This cake is best served slightly chilled or at room temperature, allowing the cream cheese frosting to set beautifully. Top it with extra pineapple chunks and shredded carrots for a stunning finish that hints at the flavors inside.

For storing, keep the cake covered in the refrigerator for up to 5 days. You can also freeze unfrosted cake layers, wrapped tightly, for up to 2 months. Simply thaw and frost when ready to serve.

Frequently Asked Questions

How can I make this cake gluten-free?

You can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Make sure the blend includes xanthan gum for best texture.

Can I use fresh pineapple instead of canned?

Absolutely! Just chop it finely and drain well to prevent adding too much moisture to the batter.

How do I make the frosting extra smooth?

Make sure your cream cheese and butter are softened to room temperature before beating. This will create the silkiest, lump-free frosting.

Can I add coconut to the batter?

Yes! Fold in about 1/2 cup of shredded sweetened coconut for extra tropical flavor and texture.

How long does the cake need to cool before frosting?

Allow the cake layers to cool completely, about 1 hour, to avoid melting the frosting.

Want More Cake Ideas with a Tropical Twist?

If you love this Hawaiian Carrot Pineapple Cake, check out these other delightful treats from Life with Jam:

• Strawberry Cheesecake Poke Cake for a fruity, creamy crowd-pleaser.

• Salted Caramel Kentucky Butter Cake when you crave rich caramel goodness.

• Homemade German Chocolate Cake packed with coconut and pecans.

• Cherry Layer Cake with Cherry Cream Cheese Frosting for a vibrant pink beauty.

• Amish Applesauce Cake with cozy, spiced flavor.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you add coconut or extra nuts? Maybe you tried a twist with mango?

I love hearing how you make these recipes your own. Questions are welcome too—let’s inspire each other to bake creatively.

For more daily baking inspiration, visit my Pinterest: Life with Jam on Pinterest.

Hawaiian Carrot Pineapple Cake

Author: Jam Scott
Total Time: 55 minutes
Yield: 12 servings

Print Recipe

Description

A tropical-inspired, ultra-moist carrot pineapple cake layered with silky cream cheese frosting. Packed with carrots, crushed pineapple, warm spices, and optional nuts, this cake is perfect for spring gatherings, birthdays, or when you want a taste of sunshine.

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat eggs, then add vegetable oil, crushed pineapple, and vanilla extract; mix until smooth.
Fold wet ingredients into dry, then gently fold in grated carrots and optional nuts. Do not overmix. Divide batter between pans and bake for 30-35 minutes or until a toothpick comes out clean.
Cool in pans 10 minutes, then transfer to wire racks to cool completely. For frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.
Assemble cake by spreading frosting between layers and over the top and sides. Garnish with pineapple chunks or nuts if desired.