Hawaiian carrot pineapple cake is a moist spiced cake loaded with grated carrots and crushed pineapple, finished with tangy cream cheese frosting. It bakes in one pan and slices cleanly for a crowd.
Pineapple keeps the crumb tender while cinnamon and nutmeg add warmth, so the cake tastes familiar but a little brighter than a standard carrot cake.
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Why This Hawaiian Carrot Pineapple Cake Recipe Works
Crushed pineapple adds moisture and a gentle tang that balances the sweet frosting, so the cake never tastes dry.
Oil in place of butter gives a soft crumb that stays tender for days, even when the cake is refrigerated.
Grating the carrots finely lets them melt into the batter, which gives every bite sweetness without stringy pieces.
Ingredients for Hawaiian Carrot Pineapple Cake
- The cake uses two cups of flour, baking powder, baking soda, cinnamon, nutmeg, salt, four eggs, one cup of sugar, half a cup of oil, and vanilla.
- It also needs two cups of grated carrots and one cup of crushed pineapple, with a cream cheese frosting of cream cheese, butter, powdered sugar, and vanilla.
Carrots. Fine grated carrots add sweetness and moisture.
Crushed pineapple. Pressed dry with a towel, it adds flavor without making the batter heavy.
Eggs. Room temperature eggs blend smoothly and help the cake rise.
Vegetable oil. It keeps the crumb soft and moist.
Cream cheese frosting. Its tang balances the sweet cake.
How to Make Hawaiian Carrot Pineapple Cake
1. Prep the pan. Heat the oven to 350 degrees F and grease and flour a nine by thirteen inch pan.
2. Mix the dry ingredients. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
3. Mix the wet ingredients. Beat the eggs, sugar, oil, and vanilla until smooth, then fold in the carrots and pineapple.
4. Combine. Add the dry mixture gradually and stir until just combined, then pour the batter into the pan.
5. Bake. Bake for thirty to thirty five minutes until a toothpick comes out clean, then cool completely.
6. Frost. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth and spread over the cooled cake.
Drain the pineapple well. Excess juice thins the batter and can leave a dense layer at the bottom of the pan, so press the fruit in a sieve or between paper towels until it feels damp but not wet.
Do not frost a warm cake. Even a slightly warm surface melts the frosting into a glaze that slides off. Give the cake at least an hour on a rack, and chill it for fifteen minutes if you want the cleanest slices.
How to Serve Hawaiian Carrot Pineapple Cake
Cut the cake into squares and serve with coffee or a scoop of vanilla ice cream. For more cakes and desserts, try Hawaiian pineapple cake, oat apple and carrot cake, chocolate vanilla ice cream cake, or salted caramel no bake cheesecake.
How to Store and Reheat Hawaiian Carrot Pineapple Cake
Because of the cream cheese frosting, keep the cake covered in the refrigerator for up to five days. Let slices stand at room temperature for fifteen minutes before serving. Unfrosted cake freezes well for up to three months.
Tips and Variations for Hawaiian Carrot Pineapple Cake
Flag the allergens. This cake contains wheat, eggs, and milk, and you can add nuts, which are a common allergen.
Do not taste raw batter. The batter contains raw eggs and raw flour, so do not taste it before baking.
Measure flour correctly. Spoon it into the cup and level it so the cake does not turn dense.
Room temperature eggs. They blend into a smoother batter.
Do not overmix. Stir until the flour disappears, then stop.
Check with a toothpick. Insert it near the center for the most accurate test.
Add texture. Raisins or chopped pecans mix in easily.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for refrigeration and storage times.
This cake is just as good as a layer cake. Divide the batter between two round pans, bake for a few minutes less, and stack with frosting between the layers. A scattering of toasted coconut or chopped nuts on top adds crunch.
Frequently Asked Questions About Hawaiian Carrot Pineapple Cake
What makes hawaiian carrot pineapple cake so moist?
Crushed pineapple and oil keep the crumb tender, and the grated carrots release moisture as the cake bakes.
Can you make hawaiian carrot pineapple cake ahead of time?
Yes. Bake the cake a day early, cool it, and frost it the next day, or freeze the unfrosted cake for later.
Can hawaiian carrot pineapple cake be baked in a bundt pan?
Yes. Grease the pan well and bake for about fifty minutes, testing with a toothpick before removing it.
Can I use fresh pineapple?
Finely chop it and drain it well, since fresh fruit holds more liquid.
Can I skip the frosting?
A dusting of powdered sugar works for a lighter finish.
Hawaiian Carrot Pineapple Cake
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 4 large eggs room temperature
- 2 cup finely grated carrots
- 1 cup crushed pineapple well drained
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese softened, for the frosting
- ¼ cup unsalted butter softened, for the frosting
- 2 cup powdered sugar for the frosting
Instructions
Cooking
- Prep. Heat the oven to 350 F and grease and flour a 9×13 inch pan.
- Whisk. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix. Beat the eggs, sugar, oil, and vanilla, then fold in the carrots and pineapple.
- Bake. Stir in the dry mixture until just combined and bake for 30 to 35 minutes.
- Frost. Beat the cream cheese, butter, and powdered sugar until smooth and spread over the cooled cake.
