Hawaiian Carrot Pineapple Cake. Just saying it makes my mouth water, honestly. So you’re craving a homemade dessert that tastes like island sunshine but also feels familiar? It’s that weird spot between wanting something exotic yet super homey. Maybe your last carrot cake was kind of dry, or everyone got bored of the usual birthday cake options. Well, hang around, friend—because this carrot pineapple cake is a total crowd-pleaser. If you’ve ever wanted a dessert that’s bright, moist, and a little bit mysterious, you’re in the right kitchen. By the way, if you’re looking for other flavor-packed ideas, check out this pineapple coconut bars recipe for another taste trip. 
Why You’ll Love This Carrot Cake
Okay, confession time. I bake way too often and I’ve tasted more than my fair share of carrot cakes. Most are just… fine. But this Hawaiian Carrot Pineapple Cake? Oh wow, game changer! You get the sweet crunch from carrots, tang from pineapple, and a softness that’s almost shocking (in a good way).
What really gets me is how it’s never dry. You slice in, and every crumb just holds together—super light, but not falling apart. Best part? It’s almost impossible to mess up! Even when I eyeball the pineapple, folks, it works. There’s also a cozy nostalgia that sneaks in with the cinnamon and that tropical flavor kick. I dare say, tastes like a five-star restaurant but you literally just used your box grater.
Honestly, if you’re after a dessert that feels both special and simple—the kind that disappears from the table at record speed—this is the winner.
Last Thanksgiving, my skeptical uncle tried this cake and was still talking about it at Christmas. Said it “tasted like vacation, but better.” True story.
Ingredient Overview
You might be thinking, ”Pineapple? In carrot cake?” Trust me, it fits. Let me give you a lowdown on what’s happening:
I stick to simple all-purpose flour—nothing fancy. Fresh shredded carrots bring that signature sweetness (please, just shred them yourself, bagged stuff is dry city). Next, crushed pineapple for all that juicy, tropical magic. Don’t drain it all; you want a bit of moisture left in there.
Of course, you’ve got eggs, because cake needs structure, and vegetable oil for that rich, “How is this so soft?” vibe. We can’t skip sugar, baking soda, cinnamon, salt—the backbone flavors. Sometimes I’ll throw in chopped walnuts or pecans but hey, do your thing. Cream cheese frosting is a must. Sorry, not up for debate.
You really don’t need anything odd or hard to find. Promise—nothing but straightforward stuff here.
| Ingredient | Purpose |
|---|---|
| Carrots | Moisture & sweetness |
| Pineapple | Tropical tang, keeps it soft |
| Oil | Richness |
| Cinnamon | Warm spice kick |
Recipe Variations
Baking is like life, don’t be afraid to mix things up a bit. Sometimes I toss in coconut flakes for even more beachy vibes. You could swap walnuts for macadamia nuts if you’re all in for that Hawaiian flavor.
If you have friends who don’t eat nuts, no sweat—just skip them. Raisins? I know people love or hate ‘em. Up to you! Lemon zest is an awesome twist if you’re feeling wild. And gluten-free flour works too—just keep an eye on texture, you may need a splash more liquid.
Want to surprise someone? Layer with mango jam between the cake and the frosting. Double tropical trouble.
Serving + Storing
How do you serve this cake? Well, honestly, it’s perfect straight from the pan, all rustic and casual. But if you wanna fancy it up… here are some tricks:
- Chill it in the fridge for an hour before slicing – makes frosting way easier.
- Top with fresh pineapple chunks or a dusting of shredded coconut for a wow factor.
- Serve a slice with vanilla ice cream if you’re feeling extra.
- Store in an airtight container in the fridge; stays fresh and soft for 3-4 days.
Take it out a bit before eating so it’s not fridge-cold. Flavors pop at room temp, trust me.
Expert Success Tips
Don’t go bonkers overthinking this cake. First, grate your own carrots, and for the love of everything, squeeze a little of that pineapple juice into the batter, not all. Overmixing = dense cake. Just stir till it holds together and stop.
Oven too hot? Middle’s gooey while edges get burnt. Keep an eye on it. I always poke the center with a toothpick at the 35-minute mark. If it comes out mostly clean, you’re golden.
Frosting-wise, don’t frost while warm or you’ll get a melty mess. Room temp, always. Sometimes I pop the cake in the fridge before slicing to let it firm up. If you make it ahead, it actually tastes even better the next day.
Common Questions
Can I use fresh pineapple instead of canned?
Sure thing! Just chop it small and drain the juice so your cake’s not soupy.
Do I have to use cream cheese frosting?
Nope. Classic buttercream or even whipped coconut cream works—cream cheese is just traditional.
How do I know when it’s done?
Stick a toothpick in the center. If it’s mostly dry with a few crumbs, pull it out! Overbaking dries it up fast.
Can I freeze this cake?
Absolutely. Wrap tightly, hold the frosting, and pop it in the freezer. Thaw in the fridge overnight, then frost before serving.
What’s the best way to grate carrots?
Use the big holes on a box grater. Food processor works too, but watch out, it gets mushy quick.
Go On, Enjoy Some Island Sunshine
Hawaiian Carrot Pineapple Cake is just one of those feel-good desserts—easy, full of flavor, and guaranteed to impress even picky eaters. Cake haters and skeptics end up loving it. If you’re itching for more detail, the full ingredient list on Facebook breaks it down nicely, and you can always double check the steps at this carrot pineapple cake recipe for backup. Give it a try, let a little tropical magic into your kitchen, and see why everyone asks for seconds.
Hawaiian Carrot Pineapple Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful carrot cake infused with tropical pineapple for a delightful taste of paradise.
Ingredients
- 2 cups all-purpose flour
- 2 cups shredded carrots
- 1 cup crushed pineapple (do not drain)
- 4 large eggs
- 1 cup vegetable oil
- 1 ½ cups sugar
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- 1 cup chopped walnuts or pecans (optional)
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together flour, baking soda, cinnamon, and salt.
- In another bowl, combine sugar, eggs, and oil until well mixed.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in shredded carrots and crushed pineapple (with juice).
- Pour the batter into a greased cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting with cream cheese frosting.
Notes
Chill the cake for an hour before slicing for easier frosting. Store in an airtight container in the fridge for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg