Dessert

Hawaiian Carrot Pineapple Cake Recipe

ByVictor Layne December 9, 2025December 9, 2025

Introduction

Hawaiian Carrot Pineapple Cake is a moist, flavorful dessert that combines the natural sweetness of carrots and pineapple with a creamy cream cheese frosting. This tropical twist on a classic carrot cake is perfect for family gatherings or any special occasion.

A tall slice of carrot cake with multiple thick layers is shown on a white plate. Each light brown cake layer is filled and coated with creamy white frosting. There are visible bits of orange carrot and small pieces of nuts inside the cake layers. A drizzle of white icing runs down the sides of the slice, adding a glossy texture. The top of the cake is covered with smooth white frosting and decorated with thin, curly strands of orange carrot. The background features a white marbled surface, and a woman's hand is gently holding the cake slice from the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1½ cups granulated sugar
3 large eggs
1 cup vegetable oil
2 tsp vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
½ cup chopped walnuts (optional)

Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Garnish (optional)

Pineapple chunks
Shredded carrots

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
Step 3: In a large bowl, beat the granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and creamy.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
Step 5: Fold in the grated carrots, drained crushed pineapple, and walnuts if using, ensuring they are evenly distributed throughout the batter.
Step 6: Pour the batter into the prepared baking pan and spread it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
Step 7: For the frosting, beat the softened cream cheese and butter together until creamy. Add the powdered sugar and vanilla extract, then continue beating until smooth and fluffy.
Step 8: Spread the cream cheese frosting evenly over the cooled cake. Garnish with pineapple chunks and shredded carrots if desired.

Tips & Variations

For extra texture, toast the walnuts briefly before adding them to the batter.
Use fresh pineapple for a brighter flavor, but canned crushed pineapple works well too—just be sure to drain it thoroughly.
Substitute pecans for walnuts for a different nutty flavor.
If you prefer a lighter frosting, reduce the powdered sugar slightly or use whipped cream cheese frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. If desired, bring the cake to room temperature for about 30 minutes before slicing.

How to Serve

The image shows a tall slice of carrot cake with four thick layers of moist orange-brown cake filled with creamy white frosting between each layer. The outside is covered with smooth white frosting that drips slightly down the sides. On top, there is a small pile of thin, bright orange carrot shreds as decoration. The cake slice is placed on a white plate, sitting on a white marbled surface. The texture of the cake looks soft and dense with visible small carrot and nut pieces inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure the blend includes xanthan gum for best results, and check that your other ingredients are gluten-free as well.

Is it necessary to drain the pineapple?

Draining the crushed pineapple is important to prevent excess moisture in the batter, which can affect the cake’s texture. Pat it dry with paper towels if needed before folding it into the batter.