Hawaiian Carrot Pineapple Cake

This Hawaiian Carrot Pineapple Cake is more than just a dessert—it’s a celebration of vibrant island flavors, nostalgic comfort, and irresistible texture. Imagine the earthy sweetness of finely shredded carrots mingling with the tropical tang of crushed pineapple, all held together by a warmly spiced, tender crumb.

The richness of brown sugar, the warmth of cinnamon and nutmeg, and the delicate zing of ginger transform each bite into something truly special. Finished with a luscious, tangy cream cheese frosting, this cake is not only moist and flavorful—it’s also beautifully balanced between indulgence and brightness.

Whether served at a family gathering or enjoyed with afternoon coffee, this cake brings sunshine to the table, no matter the season.

Why People Will Love This Hawaiian Carrot Pineapple Cake:

Tropical Comfort Fusion: Combines the familiar warmth of classic carrot cake with the bright, tropical notes of pineapple and coconut oil—an unexpected yet harmonious blend.

Rich Moist Texture: Crushed pineapple and shredded carrots infuse the cake with natural moisture, creating a tender, melt-in-your-mouth crumb without being dense.

Balanced Sweetness: The interplay of white sugar, brown sugar, and tangy cream cheese frosting delivers a well-balanced sweetness that feels indulgent but never cloying.

Layered Spices and Depth: Cinnamon, nutmeg, and ginger add subtle aromatic warmth that deepens each bite, enhancing the fruit and vegetable elements with nuance.

Visually and Texturally Pleasing: The flecks of carrot, chunks of pineapple, and optional nuts offer visual intrigue and a satisfying textural contrast in every slice.

Crowd-Pleaser Qualities: This cake feels festive and special, yet approachable—perfect for holidays, potlucks, or casual gatherings.

Customizable and Versatile: The recipe is flexible—use walnuts for crunch, coconut oil for tropical flair, or garnish with toasted coconut to elevate presentation.

Key Ingredients:

Finely Shredded Carrots – These earthy, naturally sweet strands bring vibrant color and moisture to the cake, while also contributing subtle texture and wholesome depth.

Crushed Pineapple (Drained) – The tropical essence of pineapple infuses the cake with a gentle tang, natural sugars, and juicy tenderness that balances the spice and richness.

Coconut or Vegetable Oil – Provides the foundation of moistness in the crumb; when using coconut oil, it adds a faint, sun-kissed island note that enhances the cake’s tropical identity.

Warm Ground Spices – Cinnamon, nutmeg, and ginger layer in warmth and complexity, turning a simple carrot cake into something deeply aromatic and nostalgic.

Brown and White Sugars – The blend of granulated sugar and molasses-rich brown sugar ensures both structure and flavor, supporting caramelization and a soft crumb.

Cream Cheese Frosting – Rich, tangy, and smooth, this frosting perfectly contrasts the cake’s sweetness and adds a luscious finishing touch that elevates each bite.

Expert Tips:

Use room temperature eggs and dairy for better emulsion

Bringing eggs, cream cheese, and butter to room temperature ensures they blend smoothly, creating a uniform batter and a stable, creamy frosting.

Drain the pineapple thoroughly

Excess liquid can weigh down the batter and make the cake soggy. Press the crushed pineapple through a fine mesh strainer to remove as much juice as possible—save the juice for smoothies or glaze.

Shred carrots finely by hand for the best texture

A box grater yields softer, finer strands than pre-shredded bagged carrots. Finely grated carrots melt into the cake, adding moisture without stringy texture.

Don’t overmix the batter once the flour is added

Overworking the batter develops gluten, which can make your cake dense or rubbery. Gently fold just until combined to maintain a light, tender crumb.

Chill the frosting slightly before decorating

If your kitchen is warm, refrigerate the cream cheese frosting for 10–15 minutes to firm it up. This helps it hold its shape and spreads more cleanly on the cake.

Hawaiian Carrot Pineapple Cake

Ingredients

For the Cake:

1 1/2 cups all-purpose flour – the foundation for structure and softness

1 teaspoon baking powder – gives the cake its tender lift

1 teaspoon baking soda – helps with browning and rise

1/2 teaspoon fine sea salt – balances the sweetness

1 1/2 teaspoons ground cinnamon – warm spice that defines the cake’s flavor

1/4 teaspoon ground nutmeg – adds a subtle earthy depth

1/4 teaspoon ground ginger – brings a mild zing to enhance the tropical notes

3 large eggs, at room temperature – bind the batter and add richness

1 cup white granulated sugar – sweetens and caramelizes in the oven

1/2 cup light brown sugar, packed – adds moisture and a hint of molasses

3/4 cup vegetable oil (or melted coconut oil for a tropical twist) – creates a moist, tender crumb

1 teaspoon pure vanilla extract – enhances all the flavors

1 1/2 cups finely grated carrots (about 2–3 medium carrots) – naturally sweet and moist

1 cup crushed pineapple, well drained – brings tangy fruitiness and extra moisture

1/2 cup chopped pecans or walnuts (optional) – for a toasty crunch in every bite

For the Cream Cheese Frosting:

8 oz cream cheese, softened – tangy and creamy base

1/2 cup unsalted butter, softened – adds richness and smoothness

3 to 4 cups powdered sugar, sifted – sweetens and fluffs the frosting

1 teaspoon vanilla extract – deepens the flavor

Pinch of salt – to balance the sweetness and intensify the taste

Instructions

Step 1: Prepare the Pans and Oven

Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and dust with flour, or line them with parchment paper for easier release after baking.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well blended. Set aside.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and creamy. Add in the oil and vanilla extract, mixing until fully incorporated.

Step 4: Finish the Batter

Gradually stir the dry ingredients into the wet mixture, being careful not to overmix. Fold in the shredded carrots, drained pineapple, and chopped nuts (if using) until evenly distributed throughout the batter.

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Step 5: Bake the Cakes

Divide the batter evenly between the prepared pans. Smooth the tops gently with a spatula.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Cream Cheese Frosting

In a large mixing bowl, beat the softened cream cheese and butter until creamy and smooth.

Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed. Once incorporated, beat on medium-high until light and fluffy.

Stir in the vanilla and a pinch of salt. Adjust consistency and sweetness if needed.

Step 7: Assemble and Frost

Place one cooled cake layer on your serving platter. Spread a generous layer of frosting on top.

Place the second layer on top and frost the entire cake, smoothing the sides and top.

Optional garnish: Add toasted coconut, crushed pineapple bits, or a sprinkle of cinnamon.

Important Notes When Making Hawaiian Carrot Pineapple Cake:

Balance moisture levels carefully

Both carrots and pineapple release moisture during baking. If either is too wet (especially the pineapple), your cake may turn out dense or soggy. Use a paper towel to pat-dry grated carrots and thoroughly drain pineapple for optimal crumb structure.

Flavor blooms with rest time

This cake tastes even better the next day. Resting overnight allows the spices (cinnamon, nutmeg, ginger) to develop fully and meld with the sweetness of the carrot and pineapple.

Layered cakes require level surfaces

If your cake layers dome while baking, gently trim the tops with a serrated knife for a flat, stable stack. This ensures the frosting spreads evenly and prevents sliding.

Choose the right oil

Neutral oils like vegetable or canola are traditional, but using melted coconut oil enhances the tropical flavor. Just be sure it’s fully melted and not hot when mixing, or it may seize the batter.

Don’t skip the salt in frosting

A small pinch of salt in the cream cheese frosting is key—it sharpens the flavors, balances the sugar, and keeps the frosting from tasting overly sweet or flat.

How To Enjoy Hawaiian Carrot Pineapple Cake After Cooking:

Let It Rest and Set

Cool completely: Don’t rush! Allow the cake to cool fully before frosting. This ensures the structure sets and prevents the frosting from melting or sliding.

Chill (optional but ideal): Refrigerate the frosted cake for at least 1–2 hours. It helps the flavors meld beautifully and gives the frosting a firm, smooth finish that slices cleanly.

Slice with Care

Use a sharp serrated knife dipped in warm water and wiped clean between cuts.

Slice gently using a sawing motion to avoid crushing the cake and smearing the layers.

Serve Thoughtfully

Temperature: Serve slightly chilled or at cool room temperature for the best mouthfeel—cool enough to keep the frosting stable, but soft enough to melt in your mouth.

Accompaniments:

A cup of freshly brewed coffee or chai tea complements the spices.
A dollop of whipped cream or a light drizzle of caramel adds decadence.
For brunch, serve with tropical fruits like mango or papaya on the side.

Add Garnishes Just Before Serving

Sprinkle on toasted coconut, crushed nuts, or a dusting of cinnamon right before serving to keep them crisp and aromatic.

Store Leftovers Properly

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Let slices sit at room temperature for 10–15 minutes before enjoying again.

Nutrition Information

For one slice of Hawaiian Carrot Pineapple Cake (assuming 12 slices total, with frosting included):

Note: Values may vary slightly depending on brands used, coconut oil vs. vegetable oil choice, and exact frosting thickness.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned crushed pineapple?

Yes, you can use fresh pineapple, but make sure it’s finely crushed and well-drained to avoid adding too much moisture to the batter. Excess liquid can make the cake dense or cause it not to bake evenly.

How do I prevent the cake from being too oily or greasy?

Use a light hand when measuring the oil—stick to the exact amount listed. You can substitute half of the oil with unsweetened applesauce or Greek yogurt for a lighter version without sacrificing moisture.

Can I make this cake ahead of time?

Absolutely. This cake stores well. You can bake and frost it a day in advance and refrigerate it. Just bring it to room temperature before serving for the best texture and flavor.

What’s the best way to keep the frosting from being too runny?

Ensure both the butter and cream cheese are softened but not melted. Always sift the powdered sugar before adding it, and beat until fluffy. If needed, chill the frosting slightly before using it to firm it up.

Is it possible to make this cake gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Be sure to check that your baking powder, baking soda, and other ingredients are certified gluten-free.

Why should the eggs be at room temperature before mixing?

Room temperature eggs incorporate more easily into the batter, helping create a smoother, more stable emulsion. This leads to better cake texture and rise during baking.

Should I squeeze out excess moisture from the crushed pineapple?

Yes, draining the pineapple thoroughly is crucial. Too much moisture can make the batter overly wet and dense, preventing the cake from baking evenly or setting properly.

Can I shred the carrots ahead of time?

You can, but for best texture and freshness, it’s ideal to shred the carrots right before folding them into the batter. Pre-shredded carrots can dry out or oxidize, altering the cake’s moisture and color.

What’s the secret to a smooth cream cheese frosting?

Use softened (not melted) butter and cream cheese. Beat them together first until completely smooth before adding sifted powdered sugar in stages. This ensures no lumps and a light, fluffy texture.

How do I prevent the cake layers from sticking to the pans?

Line your greased cake pans with parchment paper circles on the bottom and lightly dust the sides with flour. This guarantees clean release and helps maintain the cake’s structure when flipping.