Carrot cake has always been one of those nostalgic, go-to desserts for me, but when I discovered this Hawaiian Carrot Pineapple Cake, everything changed. It’s still got that familiar cozy spice and tender crumb, but the addition of juicy crushed pineapple takes it to a whole new level of flavor and moisture. It’s tropical, comforting, and just the right balance of sweet and spiced—like carrot cake went on vacation and came back better than ever.
This recipe comes together easily, bakes up beautifully in two round cake pans, and can be finished simply or elevated with a generous layer of cream cheese frosting. I like to make this for spring gatherings, birthdays, or anytime I want to bake something that feels homey but with a little flair.
Let me walk you through how I make it and why it works so well.
Why This Cake Works So Well
This isn’t just carrot cake with some pineapple thrown in. Every ingredient here plays a role:
- Grated carrots add moisture and texture without being overpowering.
- Crushed pineapple brings sweetness and tropical notes that brighten the whole cake.
- Vegetable oil keeps the cake soft and tender even days after baking.
- Cinnamon adds that warm, familiar flavor that ties everything together.
- Nuts are optional but add crunch and richness if you want a bit more texture.
This is the kind of cake that doesn’t need a special occasion—but somehow still feels like one.
Ingredients You’ll Need
(Serves 10–12 | Prep Time: 15 mins | Bake Time: 25–30 mins)
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, well-drained
- 1 cup chopped walnuts or pecans (optional)
How I Make Hawaiian Carrot Pineapple Cake
Step 1: Prep Your Pans and Preheat
I start by preheating my oven to 350°F (175°C). Then I grease two 9-inch round cake pans and line the bottoms with parchment paper if I want extra insurance for easy release. This cake is moist, so it helps to take the extra step.
Step 2: Mix the Dry Ingredients
In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This gives the cake structure and that warm spiced base.
Step 3: Combine the Wet Ingredients
In a separate bowl, I whisk the oil and eggs until smooth and well blended. This gives the batter richness and keeps the cake moist without needing any butter.
Step 4: Bring It All Together
I slowly pour the wet ingredients into the dry mixture and stir until just combined. I’m careful not to overmix—just enough so there are no dry streaks.
Then I fold in the grated carrots, crushed pineapple, and nuts if I’m using them. The batter will be thick but pourable, and you’ll see little flecks of orange and golden pineapple all through it.
Step 5: Bake Until Golden and Set
I divide the batter evenly between the two cake pans and bake them for 25–30 minutes. They’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
After baking, I let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Optional Cream Cheese Frosting
This cake is delicious on its own, but adding a classic cream cheese frosting takes it over the top. Here’s my quick go-to:
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2–3 cups powdered sugar (depending on how sweet you like it)
- 1 tsp vanilla extract
I beat everything together until smooth and fluffy, then frost between the layers and over the top once the cakes are fully cooled.
You can keep it rustic and simple, or decorate with toasted coconut, extra nuts, or pineapple pieces if you’re feeling fancy.
My Tips for the Best Cake
- Drain the pineapple well: You want it moist but not soggy.
- Use freshly grated carrots: Pre-shredded ones can be too dry and don’t melt into the batter as well.
- Chill the cake before slicing: It sets the frosting and makes clean slices easier.
- Toast the nuts for more flavor: A quick toast in a dry skillet brings out their richness.
How I Serve It
This cake is the kind of dessert that fits anywhere—from Easter brunch to summer birthdays to weeknight cravings. I like to serve it:
- With coffee or chai for a cozy afternoon treat
- Lightly chilled with a scoop of vanilla ice cream
- Alongside fresh fruit like pineapple or mango
- As cupcakes for grab-and-go occasions
And yes—it gets better the next day, once the flavors settle in and the cake firms up just enough.
FAQs From My Kitchen
Q: Can I make this into cupcakes?
A: Absolutely! It’ll make about 18–20 cupcakes. Just reduce the baking time to 18–22 minutes.
Q: Can I make it ahead?
A: Yes! It stores beautifully. Bake and cool the layers, then wrap tightly and store at room temp or refrigerate for up to 3 days.
Q: Can I skip the nuts?
A: Totally. The cake is delicious with or without them.
Q: Can I use canned pineapple chunks?
A: Crushed works best for even moisture and texture, but you can finely chop pineapple chunks if that’s what you have on hand.
Why This Cake Is a Crowd-Pleaser
This Hawaiian Carrot Pineapple Cake takes everything you love about classic carrot cake and brightens it up with a tropical twist. It’s moist, flavorful, and easy enough to make on a whim—but special enough to serve at any celebration. One slice and you’ll see why this is one of my favorite cakes to bake (and share).
Sweet, Spiced, and Full of Island Vibes This Pineapple Carrot Cake Is a Slice of Sunshine
Ingredients
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 1 cup crushed pineapple
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix together the sugar, vegetable oil, and eggs until well combined.
- Stir in the crushed pineapple and vanilla extract into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chopped nuts if using.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely in the pan.
- While the cake is cooling, beat the cream cheese until smooth and spreadable.
- Once the cake is cooled, frost with the cream cheese frosting and serve.
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