Introduction

This easy and moist Hawaiian Carrot Pineapple Cake recipe brings a taste of the tropics to your table. It’s the perfect fusion of classic carrot cake with the sweet, juicy tang of pineapple for an unforgettable dessert. For another vibrant dish with tropical flair, try this Black Bean Mango Salad Recipe.

Ingredients

This Hawaiian Carrot Pineapple Cake is a tropical twist on a classic, delivering a supremely moist and tender crumb with the sweet-tart pop of pineapple and warm spice. The luscious cream cheese frosting is the perfect creamy finish.

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup shredded carrots
• 1 cup crushed pineapple, drained
• 4 large eggs
• 1 cup vegetable oil
• 1 cup chopped walnuts (optional)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon milk (optional, for consistency)

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Hawaiian Carrot Pineapple Cake recipe is streamlined for efficiency, coming in about 20% faster than similar recipes that require more complex prep.

Step-by-Step Instructions

Step 1 — Prepare the Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. For the best texture, ensure your eggs are at room temperature before starting.

Step 2 — Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Sifting helps to aerate the flour and prevent lumps, ensuring a uniformly tender crumb in your Hawaiian Carrot Pineapple Cake.

Step 3 — Fold in Carrots and Pineapple

Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Gently fold in the finely grated carrots and the well-drained crushed pineapple. Be careful not to overmix, as this can lead to a dense cake.

Step 4 — Bake the Cake

Pour the batter into a greased and floured 9×13-inch baking pan, spreading it evenly. Bake in a preheated 350°F (175°C) oven for 40-50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 5 — Cool Completely

Place the pan on a wire rack and let the cake cool completely in the pan before frosting. This is crucial, as applying frosting to a warm cake will cause it to melt and become messy.

Step 6 — Make the Cream Cheese Frosting

Using an electric mixer, beat softened cream cheese and unsalted butter together until creamy and smooth. Gradually beat in powdered sugar and a splash of vanilla extract until the frosting is light and fluffy.

Step 7 — Frost and Serve

Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. For clean slices, dip your knife in hot water and wipe it dry between cuts. Garnish with chopped nuts or toasted coconut if desired.

Nutritional Information

Calories	Approx. 320
Protein	4g
Carbohydrates	45g
Fat	14g
Fiber	2g
Sodium	220mg

This Hawaiian Carrot Pineapple Cake is a good source of Vitamin A from the carrots and contains Vitamin C from the pineapple. These values are estimates based on a typical slice and will vary with specific ingredients and preparation.

Healthier Alternatives

This classic Hawaiian Carrot Pineapple Cake is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing its signature tropical flavor.

• Protein-Packed Flour — Replace half of the all-purpose flour with almond flour or a scoop of vanilla protein powder for a boost of protein and a nuttier, denser texture.
• Lower-Carb Sweetener — Substitute granulated sugar with a monk fruit or erythritol blend to significantly reduce the carb and calorie count while maintaining sweetness.
• Gluten-Free Flour Blend — Use a 1:1 gluten-free baking flour in place of regular flour for a celiac-friendly version of this Hawaiian Carrot Pineapple Cake.
• Dairy-Free Moisture — Swap butter for coconut oil and use a plant-based milk (like almond or oat milk) to make the cake completely dairy-free.
• Reduced-Sodium Option — Omit added salt in the batter and use unsalted butter or oil; the natural sweetness from the carrots and pineapple provides plenty of flavor.
• Egg Substitute — For a vegan cake, replace each egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water) to help bind the ingredients.
• Lighter Frosting — Create a lighter cream cheese frosting by blending low-fat cream cheese with Greek yogurt and a touch of honey or maple syrup.
• Nut-Free Variation — If avoiding nuts, simply omit walnuts or pecans and add shredded coconut or raisins for extra texture instead.

Serving Suggestions

• Pair a slice of this moist Hawaiian Carrot Pineapple Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a classic, crowd-pleasing dessert.
• For a tropical brunch, serve it alongside fresh fruit like mango slices and a cup of Kona coffee, letting the pineapple’s sweetness shine.
• Transform it into an elegant plated dessert by drizzling each slice with a creamy macadamia nut sauce and garnishing with toasted coconut flakes.
• Celebrate a luau or summer party by presenting the whole cake on a decorative platter, adorned with edible flowers or fresh pineapple rings.
• For a simple, everyday treat, enjoy a square with a hot cup of tea, allowing the warm spices and tropical fruit flavors to be the star.
• Pack individual portions for a delightful picnic dessert, as this cake travels well and its flavors deepen when made ahead.

This versatile Hawaiian Carrot Pineapple Cake is perfect for everything from casual gatherings to festive occasions. Its unique blend of ingredients ensures it stands out on any dessert table.

Common Mistakes to Avoid

• Mistake: Using canned pineapple in heavy syrup, which makes the batter too wet and overly sweet. Fix: Always drain crushed pineapple thoroughly and use juice-packed or fresh pineapple for perfect moisture.
• Mistake: Overmixing the batter after adding the flour, which develops gluten and leads to a tough, dense cake. Fix: Mix dry ingredients just until no flour streaks remain for a tender crumb.
• Mistake: Skipping the step of squeezing excess liquid from grated carrots, resulting in a soggy bottom. Fix: Wrap carrots in a clean kitchen towel and wring them out before folding into the batter.
• Mistake: Substituting oil with butter, which can mute the tropical flavors and reduce moisture retention. Fix: Stick with a neutral oil like vegetable or coconut to keep the cake supremely moist and light.
• Mistake: Adding pineapple to the cream cheese frosting, which introduces enzymes that break down the frosting and cause it to separate. Fix: Incorporate pineapple flavor only through a reduction or extract for a stable, pipeable frosting.
• Mistake: Not toasting nuts like macadamia or walnuts before adding them, leaving a raw, bland flavor. Fix: Toast nuts lightly in a dry pan to unlock their rich, nutty aroma that complements the tropical notes.
• Mistake: Baking in a dark-colored pan at the standard temperature, which often burns the edges before the center is done. Fix: Reduce oven temperature by 25°F when using dark pans and check for doneness with a toothpick a few minutes early.
• Mistake: Frosting the cake while it’s still warm, causing the cream cheese frosting to melt and slide off. Fix: Allow the Hawaiian Carrot Pineapple Cake to cool completely on a wire rack, which can take 2-3 hours.
• Mistake: Using pre-ground spices that have lost their potency, yielding a bland-tasting cake. Fix: Grind whole cinnamon and nutmeg fresh for a vibrant, aromatic spice profile that defines this dessert.

Storing Tips

• Fridge: Store your cooled Hawaiian Carrot Pineapple Cake in an airtight container for up to 5 days. The moisture from the pineapple helps keep it fresh.
• Freezer: For longer storage, wrap the unfrosted cake or individual slices tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a warm slice, microwave a single portion for 15-20 seconds. For food safety, ensure any reheated portion reaches an internal temperature of at least 165°F (74°C) if previously refrigerated.

Proper storage ensures this moist Hawaiian Carrot Pineapple Cake retains its tropical flavor and texture for every serving.

Conclusion

This Hawaiian Carrot Pineapple Cake is a deliciously moist and tropical dessert perfect for any occasion. For another sweet pineapple treat, try our Pineapple Juice Cake Recipe. We hope you love this cake! Please leave a comment with your review and subscribe for more island-inspired recipes.

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FAQs

Can I use canned pineapple instead of fresh for this Hawaiian Carrot Pineapple Cake?

Yes, you can use canned crushed pineapple. Just make sure to drain it well and use the juice in the batter if the recipe calls for it. This substitution will still give your Hawaiian Carrot Pineapple Cake plenty of tropical flavor and moisture.

How should I store this cake to keep it fresh?

Store the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. The pineapple and carrots help keep this Hawaiian Carrot Pineapple Cake wonderfully moist.

Can I make this cake without nuts?

Absolutely. You can omit the nuts entirely or replace them with an equal amount of shredded coconut or raisins. This adjustment will not compromise the delicious texture or flavor of your Hawaiian Carrot Pineapple Cake.