Name: Hawaiian Carrot Pineapple Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 240g (2 cups) all-purpose flour; 2 tsp baking powder and 1 tsp baking soda; 1 tsp ground cinnamon and 1/2 tsp salt; 300g (1 1/2 cups) granulated sugar; 3 large eggs; 240ml (1 cup) vegetable oil; 2 tsp vanilla extract; 200g (2 cups) grated carrots; 225g (1 cup) crushed pineapple, perfectly drained; 60g (1/2 cup) chopped walnuts (optional); 225g (8 oz) cream cheese, softened; 115g (1/2 cup) unsalted butter, softened; 240g (2 cups) powdered sugar

Last weekend, we decided to have an impromptu backyard picnic. Lily and Noah were running through the sprinklers, and Jake was firing up the grill. I wanted to make a dessert that felt bright to match the afternoon, so I baked this Hawaiian Carrot Pineapple Cake. Noah usually spots a vegetable in a dessert and runs, but the tropical fruit completely won him over.

This Hawaiian Carrot Pineapple Cake is a wonderfully spiced, incredibly moist dessert packed with sweet, juicy crushed pineapple. It is so fast to mix together in just one bowl, requires very little decoration, and delivers massive flavor. If you need a gorgeous, comforting treat that tastes like a vacation in a baking dish, you need to try this.

Why You'll Love This Recipe

Incredibly Moist Texture: The combination of vegetable oil, grated carrots, and crushed pineapple ensures that every single bite melts in your mouth without ever tasting dry.
Tropical Flavor Twist: Adding crushed pineapple to a classic spiced batter completely transforms the flavor profile and brings a bright, sunny sweetness.
Beginner Friendly Baking: There is no need for fancy cake layers or complicated decorating techniques because everything bakes perfectly in one simple pan.
Make Ahead Magic: This dessert actually tastes significantly better on the second day, making it the perfect stress-free choice for holiday gatherings.
Irresistible Cream Cheese Frosting: The tangy, rich, and silky smooth frosting perfectly balances the sweet and spiced fruit flavors of the cake base.

Ingredients You'll Need

This bright and tropical dessert comes together with very simple, wholesome baking staples that you probably already have sitting in your pantry.

240g (2 cups) all-purpose flour – the perfect dry base to hold up all our heavy, juicy mix-ins.
2 tsp baking powder and 1 tsp baking soda – using both ensures the heavy batter rises beautifully and stays light.
1 tsp ground cinnamon – a warming spice that blends flawlessly with the tropical fruit.
1/2 tsp salt – an essential flavor enhancer that perfectly balances the sweetness.
300g (1 1/2 cups) granulated sugar – provides sweetness and contributes to the incredibly soft crumb.
3 large eggs – make sure they are at room temperature so they blend smoothly into the batter.
240ml (1 cup) vegetable oil – the absolute secret to a cake that stays soft and moist for days.
2 tsp vanilla extract – adds a beautiful background note of comforting flavor.
200g (2 cups) grated carrots – grate these fresh at home for the best moisture and texture.
225g (1 cup) crushed pineapple, perfectly drained – this creates the signature Hawaiian taste.
60g (1/2 cup) chopped walnuts – an optional addition for a wonderful crunchy texture.
225g (8 oz) cream cheese, softened – the base of our incredibly rich frosting.
115g (1/2 cup) unsalted butter, softened – pairs with the cream cheese for a smooth, airy topping.
240g (2 cups) powdered sugar – sweetens the frosting and thickens it perfectly.

The absolute most important step when gathering your ingredients is dealing with the crushed pineapple. You must drain it thoroughly before adding it to your mixing bowl. I like to press the fruit into a fine mesh sieve with the back of a spoon to extract as much juice as possible. If you leave too much liquid in the pineapple, it will throw off the wet-to-dry ratio of your batter, resulting in a dense and soggy dessert instead of a light and fluffy one.

I also highly recommend taking the time to grate whole carrots yourself using a box grater. The bags of pre-shredded carrots from the grocery store are incredibly convenient, but they are incredibly dry and very thick. Freshly grated carrots bring a massive amount of natural moisture and sweetness to the batter, and they melt beautifully into the crumb as it bakes.

Note: Always make sure your cream cheese and butter are completely softened at room temperature before you attempt to make the frosting. If they are even slightly cold, your frosting will be full of tiny, stubborn lumps that will not whip out.

How to Make Hawaiian Carrot Pineapple Cake

This batter mixes up entirely by hand, so you do not even need to pull out your heavy stand mixer until it is time for the frosting.

Step 1: Prepare your pan and oven.

Preheat your oven to 175°C (350°F). Generously grease a 9×13 inch baking dish with butter or nonstick cooking spray, and then dust it very lightly with a spoonful of all-purpose flour. This step ensures your beautiful cake releases easily after baking.

Step 2: Whisk the dry ingredients.

In a medium mixing bowl, combine your all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk everything together thoroughly so the leavening agents and spices are evenly distributed.

Lora’s Tip: Taking thirty seconds to whisk your dry ingredients separately prevents you from having clumps of baking soda hiding in your finished dessert, which can taste incredibly bitter.

Step 3: Blend the wet base.

In a very large bowl, combine the granulated sugar, vegetable oil, large eggs, and vanilla extract. Use a sturdy whisk to beat the mixture for about two minutes until it becomes smooth, pale, and slightly thickened.

Step 4: Combine wet and dry.

Gradually pour the dry flour mixture into your large bowl of wet ingredients. Use a rubber spatula to fold everything together very gently. Stop mixing the second you no longer see any dry pockets of flour.

Lora’s Tip: Overmixing at this stage will overwork the gluten in the flour, which will give you a tough, rubbery crumb instead of a soft and tender one.

Step 5: Fold in the tropical additions.

Gently fold the freshly grated carrots, well-drained crushed pineapple, and chopped walnuts into the batter. Make sure the fruit and nuts are evenly dispersed throughout the bowl. Pour the batter into your prepared baking dish and smooth the top into an even layer.

Step 6: Bake the cake.

Place the dish in the center of your preheated oven and bake for 35 to 40 minutes. You will know it is done when the edges pull slightly away from the pan, the center springs back when lightly pressed, and a toothpick inserted into the middle comes out completely clean. Let it cool fully in the pan.

Step 7: Whip the cream cheese frosting.

In a large bowl, use a hand mixer to beat the softened cream cheese and butter together until completely smooth and creamy. Add the powdered sugar and one teaspoon of vanilla extract. Beat on low speed until the sugar is incorporated, and then whip on high for two minutes until the frosting is light, fluffy, and perfectly swooshable. Spread it generously over the completely cooled cake.

Lora's Kitchen Tips

Wait for it to cool. Never attempt to frost a cake that is still warm. The residual heat will instantly melt the butter in your frosting, leaving you with a sticky mess.
Measure flour correctly. Spoon your flour into the measuring cup and level it off. Scooping directly from the bag packs the flour tightly and makes desserts very dry.
Toast your walnuts. If you include the chopped walnuts, toast them in a dry skillet for five minutes first to massively enhance their rich, nutty flavor.
Soak your raisins. If you want to add raisins, soak them in hot water for ten minutes before folding them into the batter so they become plump and juicy.
Use a warm knife. When it is time to serve, run a sharp knife under very hot water and wipe it dry between each slice for beautifully clean cuts.

Variations and Substitutions

This recipe is wonderfully forgiving, and it is so easy to adapt the flavors to fit exactly what your family loves most.

The Gluten-Free Adaptation: You can easily swap the all-purpose flour for a high-quality gluten-free baking blend. Make sure your blend contains xanthan gum so the heavy fruit batter holds together perfectly.

The Dairy-Free Option: Use a plant-based cream cheese and a high-quality dairy-free butter alternative for the frosting. The cake batter itself is naturally dairy-free because it relies on vegetable oil.

The Tropical Coconut Twist: Fold a half cup of shredded, sweetened coconut into the batter right alongside the grated carrots and crushed pineapple for an even deeper island flavor.

The Kid-Friendly Addition: If your kids do not like the texture of walnuts, simply omit them. You can stir in a half cup of white chocolate chips instead for a fun, sweet surprise in every bite.

What to Serve with Hawaiian Carrot Pineapple Cake

This rich, sweet dessert is an absolute showstopper on its own, but pairing it with the right beverage can elevate the entire experience.

I love serving generous slices of this cake alongside a hot pot of dark roast coffee or a strong black tea. The slight bitterness of the coffee cuts through the dense sweetness of the cream cheese frosting flawlessly. [INTERNAL LINK PLACEHOLDER: link to a cozy hot drink recipe]

If you are serving this at a warm outdoor party, a pitcher of freshly squeezed lemonade or [INTERNAL LINK PLACEHOLDER: link to a refreshing iced tea recipe] perfectly complements the bright, fruity notes of the crushed pineapple.

Storage, Freezing, and Reheating

Storage: Because of the cream cheese frosting, you must store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze the fully frosted cake for up to 3 months. Wrap individual slices tightly in plastic wrap and then aluminum foil.
Component prep: You can bake the cake layer a day in advance, keep it tightly wrapped, and make the frosting right before serving.
Thawing method: Let the frozen slices thaw slowly overnight in the refrigerator so the cream cheese frosting does not weep or separate.
Serving temperature: This dessert tastes best when it loses the deep chill of the fridge. Let slices sit on the counter for twenty minutes before eating.

Frequently Asked Questions

Here are the questions I get asked most about this Hawaiian carrot pineapple cake:

Can I use fresh pineapple instead of canned?

Yes, you can absolutely use fresh pineapple. Just make sure you chop it very finely or pulse it in a food processor, and be sure to drain away any excess juice so you do not water down the batter.

Why did my cake sink in the middle?

A sunken center usually means the batter was overmixed or the dessert was pulled from the oven too early. Always rely on the toothpick test rather than just the timer.

Can I substitute applesauce for the oil?

You can substitute unsweetened applesauce for half of the vegetable oil if you want a lighter texture, but replacing all of the oil will drastically change the crumb and make it a bit rubbery.

Can I make this in round cake pans?

Yes, you can divide the batter between two greased 8-inch or 9-inch round cake pans. They will bake much faster, so start checking them for doneness around the 25-minute mark.

Is this recipe good for making ahead?

This is the ultimate make-ahead dessert! The spices, carrots, and pineapple release their flavors as the cake sits, meaning it tastes significantly better and more moist on the second day.

This Hawaiian Carrot Pineapple Cake is proof that you do not need to be a professional baker to create a dessert that stops the show. The incredibly moist crumb, the sweet burst of tropical fruit, and that tangy cream cheese frosting come together in the most perfect way. I hope you try baking this for your next family gathering and come back to tell me how much everyone loved it.

With love and extra frosting,
Lora x