If you’re a fan of classic carrot cake, you’re about to discover your new favorite dessert. The Hawaiian Carrot Pineapple Cake takes everything you love about the traditional version and gives it a sunny, island-inspired upgrade. Moist, tender, spiced just right, and studded with crushed pineapple and grated carrots, this cake is crowned with a luscious layer of tangy cream cheese frosting. Whether you’re baking for a celebration or simply indulging in a weekend treat, this tropical twist is bound to impress.

This cake is perfect for spring and summer gatherings, potlucks, Easter brunch, or even as a unique birthday cake. And thanks to its incredible moisture and flavor, it’s one of those rare desserts that’s even better the next day.

Why This Cake Is a Must-Try

This Hawaiian Carrot Pineapple Cake is a dream come true for dessert lovers. It’s:

• Incredibly moist from the oil, carrots, and pineapple

• Packed with warm spices like cinnamon, nutmeg, and ginger

• Sweet and tangy, with balanced tropical notes

• Topped with rich cream cheese frosting

• Easy to make with simple pantry ingredients

• Customizable — make it nut-free or even gluten-free with a few tweaks

It’s a treat that tastes like you spent hours baking, but in reality, it comes together in under an hour.

Ingredients for Hawaiian Carrot Pineapple Cake

Here’s what you’ll need to bring this island-inspired dessert to life:

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1 cup vegetable oil

• 4 large eggs

• 2 cups grated carrots

• 1 cup crushed pineapple, drained

• 1 teaspoon vanilla extract

• 1/2 cup chopped walnuts (optional)

• Cream cheese frosting (homemade or store-bought)

Note: Freshly grated carrots work best as they hold moisture and texture better than pre-shredded ones.

Tools and Equipment Needed

You won’t need any fancy gear — just the basics:

• 2 x 9-inch round cake pans

• Large mixing bowl

• Whisk or hand mixer

• Measuring cups and spoons

• Rubber spatula

• Cooling rack

• Grater for carrots

• Optional: Stand mixer for the frosting

Step-by-Step Instructions

1. Preheat and Prep
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

2. Mix the Dry Ingredients
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger.

3. Add Wet Ingredients
   Pour in the vegetable oil and crack in the eggs. Mix until smooth and fully combined.

4. Fold in Carrots and Pineapple
   Stir in the grated carrots, drained crushed pineapple, vanilla extract, and chopped walnuts (if using). Mix gently until well incorporated.

5. Divide and Bake
   Pour the batter evenly into the two prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

6. Cool the Cakes
   Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

7. Frost and Serve
   Once cooled, generously frost the top of one cake layer, place the second on top, and finish by frosting the entire cake. Decorate with extra walnuts, pineapple chunks, or toasted coconut if desired.

Tips for Success

• Drain the pineapple well. Excess juice can make the batter too wet.

• Use room temperature eggs to help the batter blend more evenly.

• Don’t overmix once you add the flour to avoid a dense cake.

• Toast the walnuts beforehand to bring out their flavor.

• Chill the cake after frosting for cleaner slices and firmer texture.

Cream Cheese Frosting Suggestion

If you want to make your frosting from scratch, here’s a simple, reliable recipe:

Ingredients:

• 8 oz cream cheese (softened)

• 1/2 cup unsalted butter (softened)

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

Instructions:

1. Beat cream cheese and butter together until smooth and creamy.

2. Gradually add powdered sugar and continue beating until fluffy.

3. Mix in vanilla. Chill slightly before frosting if needed.

Storage and Make-Ahead Tips

Storing:
Keep the frosted cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 15–20 minutes before serving for best flavor and texture.

Freezing:
You can freeze the cake (frosted or unfrosted) for up to 2 months. Wrap slices or layers tightly in plastic wrap and foil, then store in a freezer-safe bag.

Make-Ahead:
Bake the cake layers a day in advance and refrigerate. Frost just before serving for ultimate freshness.

Variations and Substitutes

• Nut-Free: Skip the walnuts or replace them with raisins or coconut flakes.

• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum for structure.

• Add Coconut: Mix in 1/2 cup of shredded coconut for more island flair.

• Tropical Cream Cheese Frosting: Add a tablespoon of pineapple juice or coconut extract to the frosting for a flavor twist.

Perfect Pairings

Drink Pairings:

• Fresh pineapple juice

• Chai tea latte

• Sweet dessert wine like Moscato or late-harvest Riesling

• Coconut milk iced coffee

Food Pairings:

• Light brunch options like quiche or fruit salad

• Fresh berries or citrus fruits for garnish

• Vanilla bean ice cream for an extra indulgent treat

Frequently Asked Questions (FAQ)

Can I use fresh pineapple instead of canned?
Yes, but be sure to chop it finely and drain it very well to avoid excess moisture in the batter.

Can this be made as cupcakes?
Absolutely! Divide the batter into lined muffin tins and bake for 18–22 minutes. Makes about 24 cupcakes.

Is it okay to skip the cream cheese frosting?
Yes. A light dusting of powdered sugar or a glaze made from pineapple juice and powdered sugar also works well.

Can I make this as a sheet cake?
Yes! Bake the batter in a greased 9×13-inch pan for about 40–45 minutes. It’s perfect for potlucks.

How do I make this more festive?
Top with toasted coconut, pineapple flowers, or even a drizzle of caramel for an elegant finish.

Make It, Share It, Love It!

This Hawaiian Carrot Pineapple Cake is everything a dessert should be: moist, flavorful, vibrant, and easy to make. Whether you’re a seasoned baker or a beginner, this recipe will earn a permanent spot in your rotation — especially when you’re craving something sweet, spiced, and sunny.

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