Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake is a moist, warmly spiced dessert that blends classic carrot cake comfort with bright tropical flavor. Juicy crushed pineapple and freshly grated carrots create a tender crumb, while creamy frosting brings everything together in one irresistible slice.

The Story Behind This Cake

Traditional carrot cake has always been a symbol of home-style baking, but adding pineapple takes it to a whole new level. The fruit not only enhances moisture but also introduces a subtle sweetness that feels sunny and light. This Hawaiian-inspired version captures that balance perfectly: cozy spices, natural sweetness, and a soft, rich texture that never feels heavy.

It’s the kind of cake that fits just as well on a holiday table as it does at a casual weekend gathering. One bite, and it feels like a warm breeze drifting through a familiar kitchen.

Why You’ll Love This Recipe

• Exceptionally moist thanks to carrots and pineapple
• Warm spices create depth without overpowering sweetness
• Simple ingredients, bakery-style results
• Perfect for layers, sheet cakes, or make-ahead desserts
• Stays soft and flavorful for days

Ingredients

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, room temperature
• 2 cups finely grated carrots
• 1 cup crushed pineapple, well drained
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

For the Topping

• Cream cheese frosting (homemade or store-bought)

Step-by-Step Instructions

1. Preheat the oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together all dry ingredients until evenly combined.
3. In a separate bowl, whisk oil and eggs until smooth.
4. Add carrots, pineapple, vanilla, and walnuts to the wet mixture and stir gently.
5. Pour wet ingredients into the dry mixture and fold until just combined. Do not overmix.
6. Divide the batter evenly between prepared pans.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool for 10 minutes, then remove from pans and cool completely.
9. Frost with cream cheese frosting once fully cooled.

Serving Ideas

This cake is delicious served chilled or at room temperature. For a tropical finish, sprinkle toasted coconut or chopped nuts over the frosting. It pairs beautifully with coffee, tea, or even a scoop of vanilla ice cream for dessert.

Pro Tips

• Drain pineapple thoroughly to avoid excess moisture.
• Use freshly grated carrots for the best texture.
• Mix gently once wet and dry ingredients meet.
• Let the cake cool fully before frosting to keep layers neat.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Unfrosted layers can be wrapped tightly and frozen for up to 3 months.

Frequently Asked Questions

Why add pineapple to carrot cake?

Pineapple adds natural moisture and gentle sweetness, creating a softer crumb and richer flavor without making the cake heavy.

Can this recipe be made in one pan?

Yes. Bake in a 9×13-inch pan for 40–45 minutes, checking doneness near the end.

Does this cake freeze well?

Absolutely. Freeze unfrosted layers or individual slices, then thaw overnight in the refrigerator.

Final Thoughts

Hawaiian Carrot Pineapple Cake brings together the best of comfort baking and tropical flavor. It’s moist, spiced, and beautifully balanced, making it a reliable favorite for any occasion. If you’re looking for a cake that feels both familiar and exciting, this one belongs in your recipe collection.