This Hawaiian carrot pineapple cake brings together warm cinnamon, sweet grated carrots, and juicy crushed pineapple in every tender, golden bite. I first made this cake for a church potluck years ago, and it disappeared so fast I barely got a slice myself. The crushed pineapple keeps everything incredibly moist without being too heavy, and the cream cheese frosting adds that rich, tangy finish everyone loves.
If you're looking for an easy dessert that feels tropical and nostalgic at the same time, this one's a winner. It pairs beautifully with other crowd-pleasers like Key Lime Pie Bars Recipe , Easy Homemade Oatmeal Cream Pies , or Best Salted Honey Pie Recipe when you need a full dessert spread.
Why You'll Love This Hawaiian carrot pineapple cake Recipe
This Hawaiian carrot pineapple cake recipe checks all the boxes for an easy, delicious dessert. The batter comes together in one bowl without any complicated steps, and the results taste like something from a bakery. The pineapple carrot sheet cake format means you can feed a crowd without any fancy layering or decorating skills.
The texture is what really sets this apart. The combination of oil, eggs, and crushed pineapple creates a soft and moist carrot cake that stays tender for days, even when stored in the fridge. The cinnamon adds warmth without overpowering the other flavors, and the optional walnuts give a pleasant crunch against the soft crumb.
The carrot Hawaiian carrot pineapple cake with cream cheese frosting is rich but not cloyingly sweet. The tanginess of the cream cheese balances the sweetness of the cake perfectly, and the frosting spreads smoothly over the cooled cake without any fuss. You can garnish it with extra shredded carrots and pineapple chunks for a pretty presentation, or leave it simple and rustic.
This is the kind of family favorite carrot cake that gets requested again and again. It's easy enough for a weeknight but special enough for holidays and celebrations. Whether you're bringing it to a potluck or serving it after Sunday dinner, it's guaranteed to be a hit.
Jump to:
- Why You'll Love This Hawaiian carrot pineapple cake Recipe
- Hawaiian carrot pineapple cake Ingredients
- HOW TO MAKE Hawaiian carrot pineapple cake
- Substitutions and Variations
- Equipment FOR Hawaiian carrot pineapple cake
- Storage and Make-Ahead Tips
- Expert Tips
- FAQ
- Related
- Pairing
- Moist Hawaiian Carrot Pineapple Sheet Cake
Hawaiian carrot pineapple cake Ingredients
Here's everything you need to make this old-fashioned Hawaiian carrot pineapple cake.
See Recipe Card Below This Post For ingredient Quantites
For the Cake:
- All-purpose flour: Forms the structure of the cake and keeps it tender without being too dense.
- Baking powder: Gives the cake lift and helps it rise evenly in the oven.
- Baking soda: Works with the acidic pineapple to create a light, fluffy texture.
- Ground cinnamon: Adds warmth and cozy spice that complements both the carrots and pineapple beautifully.
- Salt: Balances the sweetness and enhances all the other flavors in the cake.
- Granulated sugar: Sweetens the batter and helps create a tender crumb.
- Large eggs: Bind everything together and add moisture and richness to the cake.
- Vegetable oil: Keeps the cake incredibly moist and soft, much more so than butter would.
- Vanilla extract: Adds depth and rounds out all the flavors.
- Grated carrots: Provide natural sweetness, moisture, and little flecks of orange throughout the cake.
- Crushed pineapple, drained: Keeps the cake moist and adds a subtle tropical sweetness. Make sure to drain it well so the batter doesn't get too wet.
- Chopped walnuts (optional): Add a nice crunch and nutty flavor, but you can leave them out if needed.
For the Frosting:
- Cream cheese, softened: Creates a rich, tangy frosting that balances the sweetness of the cake perfectly.
- Unsalted butter, softened: Adds creaminess and helps the frosting spread smoothly. Make sure it's at room temperature.
- Powdered sugar: Sweetens and thickens the frosting to the perfect spreading consistency.
- Vanilla extract: Enhances the flavor of the frosting and ties everything together.
For Garnish (Optional):
- Shredded carrots: Add a pretty pop of color on top.
- Pineapple chunks: Give a fresh, tropical look and a hint of what's inside the cake.
HOW TO MAKE Hawaiian carrot pineapple cake
Here's how to make this Hawaiian carrot pineapple cake from start to finish.
Preheat with Intention: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy cleanup.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until everything is evenly distributed.
Beat the Wet Ingredients: In a separate large bowl, beat together the sugar, eggs, oil, and vanilla until the mixture is smooth and slightly thickened, about 1 to 2 minutes.
Combine Gently: Slowly add the dry ingredients to the wet ingredients, mixing just until you don't see any more streaks of flour. Don't overmix, or the cake will turn out tough instead of tender.
Add the Mix-Ins: Gently fold in the grated carrots, drained crushed pineapple, and walnuts if you're using them. The batter will be thick and chunky, which is exactly what you want.
Bake: Pour the batter into your prepared pan and spread it evenly with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool completely in the pan before frosting.
Make the Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla, then beat until the frosting is thick and fluffy.
Frost and Finish: Spread the frosting evenly over the cooled cake using a spatula or butter knife. If you like, garnish with shredded carrots and pineapple chunks for a pretty finishing touch. Slice into squares and serve.
Substitutions and Variations
This Hawaiian carrot pineapple cake is flexible and easy to customize based on what you have or what you prefer.
Oil: You can swap the vegetable oil for melted coconut oil if you want a subtle coconut flavor, or use canola oil if that's what you have on hand.
Nuts: Leave out the walnuts if you have allergies, or swap them for pecans or even shredded coconut for a more tropical twist.
Spices: Add a pinch of nutmeg or ginger along with the cinnamon for extra warmth and depth.
Frosting: If you want a lighter option, you can use whipped cream cheese frosting instead, or even a simple cream cheese glaze drizzled over the top.
Pan Size: This recipe works in two 9-inch round pans if you want to make a layered cake instead of a sheet cake. Just adjust the baking time to about 25 to 30 minutes and check for doneness.
Add-Ins: Fold in a handful of shredded coconut or raisins along with the carrots and pineapple for extra texture and sweetness.
Equipment FOR Hawaiian carrot pineapple cake
Here's what you'll use to make this easy Hawaiian carrot pineapple cake recipe.
9×13-inch baking pan: The perfect size for a crowd-friendly sheet Hawaiian carrot pineapple cake.
Mixing bowls: One medium and one large for keeping the wet and dry ingredients separate.
Whisk: For blending the dry ingredients evenly.
Hand mixer or stand mixer: Makes beating the wet ingredients and frosting smooth and quick.
Rubber spatula: Perfect for folding in the carrots, pineapple, and walnuts without overmixing.
Measuring cups and spoons: For accurate ingredient amounts.
Toothpick: The best way to check if the Hawaiian carrot pineapple cake is done in the center.
Storage and Make-Ahead Tips
This pineapple carrot dessert stores beautifully and actually tastes even better the next day once the flavors have had time to settle.
Room Temperature: If you're serving the cake within a few hours, you can leave it covered on the counter. Just make sure it's in a cool spot, especially if your kitchen is warm.
Refrigerator: Because of the cream cheese frosting, this cake is best stored in the fridge. Cover it tightly with plastic wrap or transfer it to an airtight container. It will stay moist and delicious for up to 4 days.
Freezer: You can freeze this make-ahead carrot cake for up to 3 months. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw slices in the fridge overnight or at room temperature for an hour before serving.
Unfrosted Cake: If you want to prep ahead, bake the cake and let it cool completely, then wrap it tightly and refrigerate for up to 2 days before frosting. You can also freeze the unfrosted cake for up to 3 months.
Expert Tips
Here are a few helpful tips to make sure your best Hawaiian carrot pineapple cake turns out perfectly every time.
Drain the Pineapple Well: Press the crushed pineapple in a fine-mesh strainer or squeeze it gently in a clean kitchen towel to remove excess liquid. Too much moisture can make the Hawaiian carrot pineapple cake dense or soggy.
Use Freshly Grated Carrots: Pre-shredded carrots from the store are usually dry and don't add as much moisture or flavor. Grate your own for the best texture.
Don't Overmix: Once you add the flour, stir just until combined. Overmixing develops the gluten and makes the Hawaiian carrot pineapple cake tough instead of tender.
Cool Completely Before Frosting: If the Hawaiian carrot pineapple cake is even slightly warm, the frosting will melt and slide off. Let it cool completely in the pan, or even chill it in the fridge for 20 minutes before frosting.
Soften the Cream Cheese and Butter: Make sure both are at room temperature before beating them together. Cold cream cheese will result in lumpy frosting.
Check for Doneness: Ovens vary, so start checking the cake at 35 minutes. The toothpick should come out clean or with just a few moist crumbs, and the edges should be pulling away slightly from the pan.
FAQ
Is carrot cake supposed to be moist?
Yes, carrot cake should be moist and tender. The grated carrots and crushed pineapple both add moisture to the batter, and using oil instead of butter helps keep the crumb soft for days. If your cake turns out dry, it might have been overbaked or the pineapple wasn't drained enough, which can throw off the texture.
Can you use pineapple juice instead of water in a pineapple upside down cake?
Yes, you can use pineapple juice in place of water in many cake recipes, including upside down cakes. It adds extra pineapple flavor and sweetness. In this carrot cake, we use crushed pineapple instead, which gives both moisture and little bursts of fruit throughout the cake.
What does pineapple add to carrot cake?
Pineapple adds moisture, natural sweetness, and a subtle tropical flavor to carrot cake. It also helps keep the Hawaiian carrot pineapple cake soft and tender for several days, even when stored in the fridge. The acidity of the pineapple works with the baking soda to create a lighter, fluffier texture, too.
What is the best flour to use for pineapple cake?
All-purpose flour works perfectly for pineapple cake and carrot cake. It gives you a tender crumb without being too dense or too light. Cake flour would make the texture too delicate for a cake with heavy mix-ins like carrots and pineapple, and bread flour would make it too tough. Stick with all-purpose for the best results.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Hawaiian carrot pineapple cake:
Moist Hawaiian Carrot Pineapple Sheet Cake
Ingredients
Method
- Set the oven to 350°F (175°C) and prepare a 9×13-inch pan with grease and flour or parchment.
- Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl and whisk until evenly blended.
- In another bowl, beat the sugar, eggs, oil, and vanilla until glossy and smooth.
- Gently incorporate the dry mixture into the wet ingredients just until no streaks remain.
- Fold in the grated carrots, drained pineapple, and walnuts if using, distributing evenly.
- Transfer the batter to the prepared pan and bake for 35-40 minutes until a toothpick comes out clean.
- Allow the cake to cool completely in the pan before frosting.
- Beat the cream cheese and butter together until creamy and unified.
- Add powdered sugar and vanilla, then beat until thick and smooth.
- Spread frosting evenly over the cooled cake and decorate with carrots and pineapple if desired.
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