First, thank you for stopping by. ❤️
This cake has everything I love in a dessert — tender crumb, tropical sweetness, and just enough spice to make every bite cozy. Juicy pineapple and fresh carrots keep it incredibly moist, while a tangy cream cheese frosting brings the whole thing together.
It’s a dessert that feels like spring sunshine on a plate, yet it’s welcome all year long — from Easter brunch to family birthdays. And the best part? It’s simple to make, using basic pantry staples and fresh produce.
📩 Want more irresistible dessert recipes? [Subscribe here to get them delivered to your inbox!]
Why You’ll Love This Recipe
- Super moist thanks to pineapple and carrots
- No special equipment — just bowls, a whisk, and a baking pan
- Make-ahead friendly — stays soft for days
- Beautifully balanced flavors — warm cinnamon meets tropical fruit
- Crowd-pleaser — even carrot cake skeptics come back for seconds
What Does It Taste Like?
The cake is soft, fluffy, and bursting with flavor — warm cinnamon and sweet carrots paired with the bright tang of pineapple. The cream cheese frosting adds a cool, velvety layer, and optional walnuts bring just the right amount of crunch.
Ingredients
Cake Base
- 250 g all-purpose flour
- 10 g baking powder
- 5 g baking soda
- 2 g ground cinnamon
- 3 g fine salt
- 300 g granulated sugar
- 3 large eggs, room temperature
- 240 ml vegetable oil
- 10 ml vanilla extract
- 220 g carrots, finely grated
- 150 g crushed pineapple, well drained
- 60 g chopped walnuts (optional)
Frosting & Garnish
- 225 g cream cheese, softened
- 115 g unsalted butter, softened
- 240 g powdered sugar, sifted
- 5 ml vanilla extract
- Pineapple chunks, for garnish
- Shredded carrots, for garnish
Tools You’ll Need
- 23 x 33 cm (9×13 inch) baking pan
- Mixing bowls
- Whisk & rubber spatula
- Electric mixer or stand mixer
- Measuring cups & spoons
Step-by-Step Instructions
- Prep the Oven & Pan
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. - Blend Wet Ingredients
In a large bowl, beat sugar, eggs, oil, and vanilla until creamy and pale. - Combine
Gradually stir dry ingredients into the wet mixture until just blended — don’t overmix. - Add Carrots, Pineapple & Nuts
Fold in grated carrots, well-drained pineapple, and walnuts (if using). - Bake
Spread batter evenly in the prepared pan. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. - Make the Frosting
Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, mixing until smooth. - Frost & Garnish
Spread frosting over cooled cake. Garnish with pineapple chunks and shredded carrots.
Serving Suggestions
- Serve chilled or at room temperature
- Pair with hot coffee or tea for afternoon gatherings
- Add a scoop of vanilla ice cream for an extra indulgent dessert
Storage Tips
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Wrap unfrosted cake tightly and freeze for up to 3 months
- Bring to room temperature before serving for best texture
Ingredient Substitutions
- No walnuts? Use pecans or skip the nuts entirely
- No pineapple? Try grated apple for similar moisture
- Lighter frosting: Replace half the cream cheese with Greek yogurt
Pro Tips
- Drain pineapple very well to avoid soggy cake
- Sift powdered sugar before adding to frosting for a smooth finish
- Frost only after cake is completely cool
FAQ
Q: Can I use fresh pineapple instead of canned?
A: Yes — chop finely and drain excess juice.
Q: Can I make this nut-free?
A: Absolutely — just leave out the walnuts.
Q: Does it need to be refrigerated?
A: Yes, because of the cream cheese frosting.
Conclusion
This Hawaiian Carrot Pineapple Cake brings together the best of classic carrot cake with a tropical twist. It’s soft, flavorful, and topped with a luscious cream cheese frosting — the kind of dessert that turns any day into a celebration.
If you loved this, try:
- Classic Carrot Cake with Cream Cheese Frosting
- Pineapple Coconut Sheet Cake
- Spiced Apple Walnut Loaf
💌 Tried this recipe? Leave a review and share your photos — I’d love to see them!
Nutrition (Per Serving, Approximate)
- Calories: 420
- Protein: 5g
- Carbs: 47g
- Fat: 24g
Hawaiian Carrot Pineapple Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat sugar, eggs, oil, and vanilla until creamy and pale.
- Gradually stir dry ingredients into the wet mixture until just blended — don’t overmix.
- Fold in grated carrots, well-drained pineapple, and walnuts (if using).
- Spread batter evenly in the prepared pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely.
- Beat cream cheese and butter until fluffy.
- Gradually add powdered sugar and vanilla, mixing until smooth.
- Spread frosting over cooled cake.
- Garnish with pineapple chunks and shredded carrots.
