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–+ servings
Slice of Hawaiian carrot pineapple cake with cream cheese frosting and orange zest

Moist Hawaiian Carrot Pineapple Sheet Cake

Moist Hawaiian Carrot Pineapple Sheet Cake sweetness and finished with a creamy frosting that feels like home.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American, Hawaiian
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled for accurate measuring
  • 2 teaspoons baking powder fresh for proper rise
  • 1 teaspoon baking soda aluminum-free preferred
  • 1 teaspoon ground cinnamon warm, aromatic spice
  • ½ teaspoon salt fine sea salt balances sweetness
  • 1½ cups granulated sugar provides moisture and structure
  • 3 large eggs room temperature for smooth batter
  • 1 cup vegetable oil neutral oil keeps cake tender
  • 2 teaspoons vanilla extract pure vanilla for best flavor
  • 2 cups grated carrots finely shredded for even texture
  • 1 cup crushed pineapple well-drained to avoid excess moisture
  • ½ cup chopped walnuts optional adds crunch
  • 8 ounces cream cheese fully softened for smooth frosting
  • ½ cup unsalted butter softened but not melted
  • 2 cups powdered sugar sifted to prevent lumps
  • 1 teaspoon vanilla extract enhances frosting flavor
  • Shredded carrots optional garnish for color
  • Pineapple chunks optional garnish for tropical finish

Method
 

  1. Set the oven to 350°F (175°C) and prepare a 9×13-inch pan with grease and flour or parchment.
  2. Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl and whisk until evenly blended.
  3. In another bowl, beat the sugar, eggs, oil, and vanilla until glossy and smooth.
  4. Gently incorporate the dry mixture into the wet ingredients just until no streaks remain.
  5. Fold in the grated carrots, drained pineapple, and walnuts if using, distributing evenly.
  6. Transfer the batter to the prepared pan and bake for 35–40 minutes until a toothpick comes out clean.
  7. Allow the cake to cool completely in the pan before frosting.
  8. Beat the cream cheese and butter together until creamy and unified.
  9. Add powdered sugar and vanilla, then beat until thick and smooth.
  10. Spread frosting evenly over the cooled cake and decorate with carrots and pineapple if desired.

Nutrition

Serving: 110gCalories: 410kcalCarbohydrates: 48gProtein: 5gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 220mgPotassium: 210mgFiber: 2gSugar: 35gVitamin A: 3200IUVitamin C: 6mgCalcium: 60mgIron: 1.6mg

Notes

This cake carries island warmth and family-table nostalgia in every bite, with soft crumb and gentle spice. It’s the kind of dessert that disappears quietly while everyone goes back for seconds.

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