Dessert

Hawaiian Carrot Pineapple Cake Recipe

Name: Hawaiian Carrot Pineapple Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; ½ tsp salt; 1½ cups granulated sugar; 3 large eggs; 1 cup vegetable oil; 2 tsp vanilla extract; 2 cups grated carrots; 1 cup crushed pineapple, drained; ½ cup chopped walnuts (optional); 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; Pineapple chunks; Shredded carrots

ByMarina Montclair December 8, 2025December 8, 2025

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Introduction

Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that combines the sweetness of pineapple with the earthiness of grated carrots. Topped with a rich cream cheese frosting, this cake is perfect for any occasion where you want a tropical twist on a classic treat.

A tall slice of carrot cake with multiple thick layers is shown on a white plate. Each light brown cake layer is filled and coated with creamy white frosting. There are visible bits of orange carrot and small pieces of nuts inside the cake layers. A drizzle of white icing runs down the sides of the slice, adding a glossy texture. The top of the cake is covered with smooth white frosting and decorated with thin, curly strands of orange carrot. The background features a white marbled surface, and a woman's hand is gently holding the cake slice from the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1½ cups granulated sugar
3 large eggs
1 cup vegetable oil
2 tsp vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
½ cup chopped walnuts (optional)
Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Garnish (optional):
Pineapple chunks
Shredded carrots

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
Step 3: In a large bowl, beat the granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
Step 5: Fold in the grated carrots, drained crushed pineapple, and walnuts if using, ensuring they are evenly distributed.
Step 6: Pour the batter into the prepared baking pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
Step 7: For the frosting, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
Step 8: Spread the cream cheese frosting evenly over the cooled cake. Garnish with pineapple chunks and shredded carrots if desired before serving.

Tips & Variations

For a nut-free version, simply omit the walnuts or replace them with shredded coconut for extra tropical flavor.
Make sure to drain the crushed pineapple well to avoid a soggy cake texture.
Allow the cake to cool completely before frosting to prevent the frosting from melting.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Before serving, bring the cake to room temperature to enhance the flavor. You can also freeze the cake (without frosting) for up to 2 months; thaw completely before frosting and serving.

How to Serve

The image shows a tall slice of carrot cake with four thick layers of moist orange-brown cake filled with creamy white frosting between each layer. The outside is covered with smooth white frosting that drips slightly down the sides. On top, there is a small pile of thin, bright orange carrot shreds as decoration. The cake slice is placed on a white plate, sitting on a white marbled surface. The texture of the cake looks soft and dense with visible small carrot and nut pieces inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of crushed?

Yes, you can use fresh pineapple finely chopped and drained well. Make sure to remove excess juice to maintain the cake’s texture.

Can this cake be made into cupcakes?

Absolutely. Portion the batter into lined muffin tins and bake for about 20–25 minutes, or until a toothpick comes out clean. Adjust frosting quantities accordingly.