I remember the first time I baked a Hawaiian Carrot Pineapple Cake; it was for a small family gathering on a warm spring afternoon. The idea came to me when I wanted something both comforting and tropical, something that blended the coziness of a spiced carrot cake with the sweet freshness of pineapple. As soon as I pulled it out of the oven, the air was filled with a warm aroma of cinnamon, nutmeg, and baked fruit. The cake quickly became the centerpiece of that day’s table, drawing smiles and requests for seconds. Since then, this recipe has been my go-to whenever I want to create a dessert that feels like a sunny holiday on a plate.
Why You Will Love This Recipe
This Hawaiian Carrot Pineapple Cake is incredibly moist and flavorful, combining the earthy sweetness of fresh carrots with the juicy, tropical notes of crushed pineapple. The balance of spices brings warmth without overpowering the natural sweetness. It’s the kind of cake that works for birthdays, casual family lunches, or just a quiet afternoon tea. Best of all, it’s a crowd-pleaser — perfect for anyone who enjoys a dessert that’s rich, yet not overly heavy.
Versatile
One of my favorite things about this cake is its versatility. You can enjoy it plain, dusted with a light layer of powdered sugar, or elevate it with a luscious cream cheese frosting. It can be baked as a layered cake for celebrations or as a simple sheet cake for everyday enjoyment. You can even bake it in muffin tins for single-serving treats. Whether served chilled from the fridge or slightly warm from the oven, it never loses its charm.
Affordable
The ingredients for this cake are simple and easy to find in any local grocery store. You won’t need any expensive or hard-to-pronounce items — just wholesome staples like carrots, flour, sugar, eggs, and pineapple. This makes it an ideal dessert for large gatherings where you want to impress without stretching your budget.
Ingredients for the Recipe
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All-purpose flour
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Baking powder
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Baking soda
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Ground cinnamon
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Ground nutmeg
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Salt
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Granulated sugar
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Vegetable oil
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Eggs
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Vanilla extract
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Fresh grated carrots
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Crushed pineapple (drained)
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Chopped walnuts or pecans (optional)
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Cream cheese, butter, and powdered sugar (for frosting, if desired)
How to Prepare This Recipe
Step-by-Step Instructions for Preparation
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Prepare your baking tools
Begin by preheating your oven to 175°C (350°F). Grease and lightly flour your baking pan, whether you choose a 9×13-inch pan for a single cake or two 8-inch round pans for a layered version. This ensures your cake releases easily once baked. -
Mix the dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Combining these dry ingredients separately helps distribute the leavening agents evenly, giving your cake a consistent rise. -
Combine the wet ingredients
In another bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. The oil keeps the cake moist, while the eggs provide structure and richness. -
Bring the batter together
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the texture light and tender. -
Add the star ingredients
Fold in the freshly grated carrots, drained crushed pineapple, and chopped nuts if using. The carrots add moisture and sweetness, the pineapple brings a bright tropical flavor, and the nuts contribute a pleasant crunch. -
Transfer to the pan
Pour the batter evenly into your prepared baking pan. Use a spatula to smooth the top for even baking. -
Bake to perfection
Place the pan in the preheated oven and bake for 40–45 minutes if using a single large pan, or 30–35 minutes for two smaller pans. The cake is done when a toothpick inserted into the center comes out clean. -
Cool before frosting
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This prevents the frosting from melting upon contact. -
Optional cream cheese frosting
Beat softened cream cheese and butter together until creamy, then add powdered sugar and vanilla extract. Spread generously over the cooled cake for an extra indulgent touch.
Quick and Easy
This recipe doesn’t require advanced baking skills or specialized equipment. With simple steps and a straightforward mixing method, it’s an approachable dessert that even beginner bakers can confidently prepare.
Customizable
You can adjust the spices, swap nuts for shredded coconut, or add raisins for extra sweetness. The recipe also adapts well to gluten-free flour blends if needed.
Popular with Many People
Its comforting texture and sweet, spiced flavor make it a favorite for all ages. Whether served at a casual picnic or a formal dinner, it’s one of those cakes that never leaves leftovers.
Print
Hawaiian Carrot Pineapple Cake
A moist, spiced cake that blends the natural sweetness of fresh carrots with the tropical brightness of pineapple. Perfect for gatherings or a cozy afternoon treat, this cake can be enjoyed plain or with a creamy frosting.
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups freshly grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
Optional Cream Cheese Frosting:
- 225g cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 175°C (350°F). Grease and lightly flour your baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another large bowl, whisk together sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a light texture.
- Fold in the grated carrots, drained crushed pineapple, and nuts if using. Ensure the ingredients are evenly distributed in the batter.
- Pour the batter evenly into the prepared pan. Smooth the top with a spatula for even baking.
- Bake for 40–45 minutes in a 9×13-inch pan, or 30–35 minutes for two 8-inch round pans. Check doneness by inserting a toothpick into the center — it should come out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If frosting, beat cream cheese and butter together until creamy. Add powdered sugar gradually, then mix in vanilla extract. Spread over cooled cake.
Notes
You can replace nuts with shredded coconut for a different texture.
For cupcakes, bake at the same temperature for 18–22 minutes.
This cake tastes even better the next day as the flavors meld.
- Prep Time: 20
- Cook Time: 45
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Once cooled, store it in an airtight container at room temperature if unfrosted, or in the refrigerator if frosted. This allows the flavors to develop even more.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well as long as it is finely chopped and drained to avoid excess moisture. The flavor will be slightly brighter and less sweet than canned.
What can I substitute for nuts?
If you prefer a nut-free cake, you can replace the nuts with shredded coconut or leave them out entirely without affecting the texture.
How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months, wrapping them tightly before freezing.
Can I make this cake without frosting?
Yes, the cake is naturally moist and flavorful, so it can be served plain or dusted with powdered sugar. The cream cheese frosting is optional but adds a delightful richness.
Can I bake this as cupcakes?
Yes, simply divide the batter into lined muffin tins and bake at the same temperature for 18–22 minutes, or until a toothpick comes out clean.