Name: Hawaiian Carrot Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups finely grated carrots; 1 cup crushed pineapple, well drained; 1½ cups all-purpose flour; 1 cup granulated sugar; ½ cup brown sugar; 1 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ cup chopped walnuts (optional); Cream cheese frosting, for topping

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There’s something so comforting about a homemade carrot cake, and I love giving it a tropical twist with juicy pineapple. This Hawaiian Carrot Pineapple Cake is incredibly moist, lightly spiced with cinnamon, and topped with a rich cream cheese frosting that brings every bite together. I enjoy making this cake for birthdays, family gatherings, afternoon tea, or whenever I’m craving a simple yet impressive dessert.

Hawaiian Carrot Pineapple Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups finely grated carrots

1 cup crushed pineapple, well drained

1½ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar

1 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup chopped walnuts (optional)

Cream cheese frosting, for topping

Directions

I preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large mixing bowl, I whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth.

I stir in the grated carrots and well-drained crushed pineapple until everything is evenly combined.

In a separate bowl, I whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

I gradually fold the dry ingredients into the wet ingredients, mixing only until combined to keep the cake tender.

If I’m using walnuts, I gently fold them into the batter.

I divide the batter evenly between the prepared cake pans.

I bake the cakes for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

I let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.

Once fully cooled, I frost the cake with cream cheese frosting and decorate it however I like before serving.

Servings and Timing

Servings: 8

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 320 kcal per serving

Variations

I sometimes add shredded coconut to the batter for even more tropical flavor. If I want extra texture, I mix in chopped pecans instead of walnuts. A pinch of nutmeg or ground ginger gives the cake a warmer spice profile. For a citrusy touch, I like adding a little orange zest to the batter or the frosting. I also enjoy garnishing the finished cake with toasted coconut flakes or fresh pineapple pieces for a beautiful presentation.

Storage/Reheating

I store the frosted cake in an airtight container in the refrigerator for up to 5 days because of the cream cheese frosting. Before serving, I let it sit at room temperature for about 20 to 30 minutes so the frosting softens and the cake regains its best texture. If I want to keep it longer, I freeze individual slices wrapped tightly for up to 3 months and thaw them overnight in the refrigerator. Since this cake is topped with cream cheese frosting, I don't usually reheat it, but I enjoy serving it at room temperature.

FAQs

Can I use fresh pineapple instead of canned?

Yes. I simply finely chop fresh pineapple and drain away as much excess juice as possible before adding it to the batter.

Why do I need to drain the pineapple?

I drain the pineapple well to prevent excess moisture, which can make the cake too dense or affect the baking time.

Can I make this cake ahead of time?

Yes. I often bake the cake layers a day ahead, wrap them tightly, and frost them the following day for even easier preparation.

Can I make this recipe without nuts?

Absolutely. I simply leave out the walnuts, and the cake remains wonderfully moist and flavorful.

What frosting works best with this cake?

I think classic cream cheese frosting is the perfect match because its tangy flavor balances the sweetness of the cake beautifully.

Conclusion

I love how this Hawaiian Carrot Pineapple Cake combines classic carrot cake flavors with sweet tropical pineapple for a dessert that's both comforting and refreshing. The moist texture, warm cinnamon, and creamy frosting make every slice memorable. Whether I'm baking it for a celebration or simply to enjoy with a cup of coffee, this cake always becomes a favorite that everyone looks forward to sharing.

📖 Recipe:

Hawaiian Carrot Pineapple Cake

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Author: Cheryl
Total Time: 45 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A moist and flavorful carrot cake with a tropical twist from sweet crushed pineapple and warm cinnamon, finished with a rich cream cheese frosting. Perfect for birthdays, family gatherings, or an everyday homemade dessert.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Stir in the grated carrots and well-drained crushed pineapple until evenly combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
Fold in the chopped walnuts if using.
Divide the batter evenly between the prepared cake pans.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frost with cream cheese frosting, decorate as desired, and serve.