Introduction

This easy Hawaiian Carrot Pineapple Cake is a wonderfully moist and flavorful dessert that’s perfect for any potluck or gathering. The combination of sweet pineapple and shredded carrots creates a tender crumb, while the tangy cream cheese glaze adds the perfect finishing touch. For another crowd-pleasing dish, try this Creamy Vegetarian Tortellini Soup with Kale Recipe.

Ingredients

This Moist Hawaiian Carrot Pineapple Cake brings together the sweet warmth of cinnamon and nutmeg with the tropical tang of pineapple and coconut, creating a supremely tender and flavorful crumb.

• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1 ½ cups granulated sugar
• ½ cup brown sugar (packed)
• 1 cup vegetable oil (or melted coconut oil)
• 4 large eggs (room temperature)
• 2 tsp vanilla extract
• 2 cups grated carrots (about 3 medium carrots)
• 1 cup crushed pineapple (drained, reserve 2 tbsp juice)
• 1 cup shredded sweetened coconut
• 1 cup chopped walnuts or pecans

For the Pineapple Cream Cheese Glaze

• 4 oz cream cheese (softened)
• 1 cup powdered sugar
• 3–4 tbsp pineapple juice (adjust for desired consistency)
• ½ tsp vanilla extract

Timing

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

Context: This Moist Hawaiian Carrot Pineapple Cake comes together about 20% faster than similar recipes, thanks to its straightforward mixing method and single-layer bake.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Grate the carrots and drain the crushed pineapple thoroughly, pressing out excess juice with a spoon or paper towel. This prevents the batter from becoming too wet.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures the leaveners and spices are evenly distributed for a uniform rise and flavor throughout your Moist Hawaiian Carrot Pineapple Cake.

Step 3 — Mix Wet Ingredients

In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should be smooth and slightly thickened.

Step 4 — Incorporate Dry into Wet

Gradually add the dry flour mixture to the wet sugar mixture, mixing on low speed just until the flour disappears. Overmixing at this stage can lead to a tough cake crumb.

Step 5 — Fold in Carrots & Pineapple

Using a spatula, gently fold in the grated carrots and drained crushed pineapple until just combined. The batter will be thick and packed with fruit. For extra texture, you can fold in chopped nuts or shredded coconut here.

Step 6 — Bake to Perfection

Pour the batter into your prepared pan, spreading it evenly. Bake in the preheated 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, and the top springs back when lightly touched.

Step 7 — Cool Completely

Let the cake cool in the pan on a wire rack for at least 15 minutes. Then, run a knife around the edges and invert it onto the rack to cool completely before frosting. This prevents the frosting from melting and ensures clean slices.

Step 8 — Frost & Serve

Once completely cool, frost the cake with your preferred cream cheese frosting. For the best flavor and texture, cover and refrigerate the frosted cake for an hour before serving. This allows the flavors to meld and makes slicing easier.

Nutritional Information

Calories	~380 kcal
Protein	~4 g
Carbohydrates	~58 g
Fat	~16 g
Fiber	~2 g
Sodium	~280 mg

Note: These are estimated values per serving for this Moist Hawaiian Carrot Pineapple Cake, based on typical ingredients and serving size. Actual values can vary depending on specific brands and measurements used.

Healthier Alternatives

This Moist Hawaiian Carrot Pineapple Cake is wonderfully adaptable. Here are simple ingredient swaps to suit different dietary needs without sacrificing its signature tropical flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of unflavored protein powder for a boost, adding a subtle nutty richness.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to reduce carbs, maintaining sweetness with a slight cooling finish.
• Dairy-Free Moisture — Use coconut oil or a neutral vegetable oil instead of butter, and unsweetened applesauce or dairy-free yogurt in place of buttermilk for a tender, plant-based crumb.
• Gluten-Free Base — Use a 1:1 gluten-free flour blend to make this cake celiac-friendly, ensuring the blend contains xanthan gum for proper structure.
• Low-Sodium Option — Omit added salt in the batter and use unsalted nuts; the natural sweetness from the carrots and pineapple provides plenty of flavor.
• Reduced-Fat Frosting — For the cream cheese frosting, mix light cream cheese with Greek yogurt and a touch of honey for a tangy, protein-rich topping.
• Nut-Free Add-Ins — Replace walnuts or pecans with toasted sunflower seeds or shredded coconut for a satisfying crunch without common allergens.
• Whole-Grain Twist — Substitute half the white flour with whole wheat pastry flour for extra fiber, which complements the earthy carrots beautifully.

Serving Suggestions

This Moist Hawaiian Carrot Pineapple Cake is incredibly versatile. Here are some delicious ways to serve it for any occasion.

• Classic Cream Cheese Frosting: A generous layer of tangy cream cheese frosting is the perfect complement to the sweet, spiced cake.
• With a Dollop of Whipped Cream: For a lighter option, serve each slice with a cloud of freshly whipped cream or a scoop of vanilla ice cream.
• Brunch or Potluck Star: This cake is a fantastic centerpiece for a tropical brunch, baby shower, or potluck. Its vibrant flavor and moist texture are always a hit.
• Garnish for Elegance: Elevate your plating with a sprinkle of toasted coconut flakes, chopped macadamia nuts, or thin pineapple slices for a beautiful, professional finish.
• As Cupcakes or a Layer Cake: Adapt the recipe into cupcakes for easy individual servings, or bake it in two rounds to create an impressive layered Moist Hawaiian Carrot Pineapple Cake.
• Afternoon Tea Treat: Serve smaller, unfrosted squares with a cup of coffee or tea for a delightful afternoon snack.

No matter how you serve it, the unique combination of carrot and pineapple ensures this cake will be memorable.

Common Mistakes to Avoid

• Mistake: Using canned pineapple in heavy syrup. Fix: Always use crushed pineapple in its own juice, drained well, to control moisture and sweetness.
• Mistake: Overmixing the batter after adding the dry ingredients. Fix: Mix just until the flour disappears to avoid a tough, dense crumb.
• Mistake: Not squeezing excess liquid from the shredded carrots. Fix: Wring them in a clean towel to prevent a soggy bottom in your Moist Hawaiian Carrot Pineapple Cake.
• Mistake: Substituting oil with butter for moisture. Fix: Stick with a neutral oil like vegetable or coconut; it creates a more tender texture than butter.
• Mistake: Skipping the step of toasting nuts or coconut. Fix: Lightly toast add-ins like walnuts or shredded coconut to enhance their flavor and crunch.
• Mistake: Under-baking due to the cake’s high moisture content. Fix: Use a toothpick test; it should come out with just a few moist crumbs, not wet batter.
• Mistake: Frosting the cake before it’s completely cool. Fix: Let the cake cool in the pan for 15 minutes, then on a wire rack until room temperature to set the crumb.
• Mistake: Using baking powder or soda that’s past its prime. Fix: Test your leaveners annually to ensure proper rise and a light texture.
• Mistake: Not adjusting for altitude if you live above 3,000 feet. Fix: Slightly increase oven temperature and decrease sugar and liquid to combat excessive rise and drying.

Storing Tips

• Fridge: Cool the Moist Hawaiian Carrot Pineapple Cake completely, then store it in an airtight container or tightly wrapped in plastic. It will stay fresh and moist for 4-5 days in the refrigerator.
• Freezer: For longer storage, wrap the whole cake or individual slices tightly in plastic wrap, then a layer of aluminum foil. Place in a freezer-safe bag or container. This cake freezes beautifully for up to 3 months. Thaw overnight in the fridge before serving.
• Reheat: For a warm slice, microwave a single portion for 15-20 seconds. To reheat a larger piece, cover it with foil and warm in a 300°F (150°C) oven until it reaches an internal temperature of at least 165°F (74°C) for food safety.

Proper storage is key to maintaining the signature moist texture of this tropical cake. Always let it cool to room temperature before sealing it up to prevent condensation from making it soggy.

Conclusion

This Moist Hawaiian Carrot Pineapple Cake is a tropical twist on a classic dessert that’s sure to impress. We hope you love this unique and flavorful cake as much as we do. Give it a try and let us know what you think in the comments below! For another fruity treat, check out our Tequila Sunrise Cupcakes Recipe.

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FAQs

Can I make this Moist Hawaiian Carrot Pineapple Cake ahead of time?

Yes, this cake keeps very well. For the best texture and flavor, bake it a day in advance. The moistness of this Hawaiian Carrot Pineapple Cake actually improves after the flavors meld overnight.

Can I use canned crushed pineapple instead of fresh?

Absolutely. Canned crushed pineapple in juice (not syrup) works perfectly. Just be sure to drain it well, as excess liquid can affect the batter’s consistency for this moist cake.

What is the best way to store leftovers?

Store the cooled cake, covered tightly, at room temperature for up to 2 days or in the refrigerator for up to 5 days. The refrigeration helps maintain the signature moist texture of this Hawaiian Carrot Pineapple Cake.