Hawaiian Carrot Pineapple Cake – Dessert, can you smell that sweet warmth already? Let me tell you, I made this one on a rainy afternoon and it felt like sunshine on a plate. I talk to you like a friend in the kitchen: the grated carrots bring gentle earthiness, crushed pineapple adds bright, juicy tropical notes, and a silky cream cheese frosting ties everything together into a comforting, celebratory bite. This cake is perfect for spring gatherings, summer potlucks, or any time you want a slice of cozy island-inspired joy. If you love treats with a twist, you might also enjoy a rich Biscoff variation like the Biscoff Cookie Butter Cake for more decadent ideas.

Why You’ll Love This Recipe

Quick and easy to prepare – the batter comes together in one bowl with simple stirring.
Simple, accessible ingredients – pantry staples plus carrots and canned pineapple.
Perfect for spring, summer, holidays, or a special weekend dessert.
Comforting, satisfying, and impressive enough to share with family or guests.

What makes this version unique is the Hawaiian twist: pineapple folded in gives moisture and a subtle tang that lifts a classic carrot cake into something brighter and more tropical. I love the ease of using crushed pineapple drained just enough to avoid a soggy crumb, and the cream cheese frosting adds that familiar tangy-sweet finish. This recipe gives you confidence in the kitchen because the steps are straightforward, forgiving, and friendly for bakers of any skill level. Expect tender texture, warm cinnamon notes, and a frosting that spreads like a cloud.

Ingredients Needed

Below I’ve reorganized the ingredients into groups and added clarifications so you know exactly what to use. Everything is easy to find in grocery stores, and I note gentle substitutions where appropriate.

Dry ingredients

2 cups all-purpose flour – scoop and level for accuracy.
2 teaspoons baking powder – ensures lift.
1 teaspoon baking soda – helps tenderize and react with pineapple.
1 teaspoon ground cinnamon – use good-quality cinnamon for best flavor.
1/2 teaspoon fine salt – balances sweetness.

Sweeteners and wet ingredients

1 1/2 cups granulated sugar – you can swap half for light brown sugar for a deeper caramel note.
3 large eggs – at room temperature for better mixing.
1 cup neutral vegetable oil – such as canola or sunflower oil; melted coconut oil can work but will add subtle coconut aroma.
2 teaspoons vanilla extract – pure vanilla gives the best aroma.

Mix-ins and add-ins

2 cups freshly grated carrots – about 4 to 5 medium carrots. Fresh is best for texture; if using pre-shredded, pat dry to remove excess moisture.
1 cup crushed pineapple, well drained – canned crushed pineapple works great; drain in a fine mesh sieve and press lightly to remove extra juice.
1/2 cup chopped walnuts, optional – toast briefly for extra flavor; omit for nut-free version or swap for shredded sweetened coconut for a more Hawaiian feel.

Cream Cheese Frosting

8 oz cream cheese, softened – full-fat yields the best texture.
1/2 cup unsalted butter, softened – room temperature for easy whipping.
2 cups powdered sugar, sifted – sift to avoid lumps in frosting.
1 teaspoon vanilla extract – brightens frosting flavor.

Garnish (optional)

Pineapple chunks – fresh or canned, cut into small pieces.
Shredded carrots – use a fine shred for delicate decoration.

If you need more dessert inspiration that leans into fruit-forward flavors, check out this bright Blueberry Buttermilk Pancake Casserole to keep the breakfast-dessert theme alive.

Ingredients & Equipment Notes (Optional)

Helpful tools that make this recipe easier and why they matter:

9×13 inch baking pan – provides even baking and the classic sheet cake shape.
Box grater or food processor grater attachment – for evenly grated carrots that blend seamlessly into batter.
Fine-mesh sieve or cheesecloth – to drain crushed pineapple thoroughly so the cake crumb stays tender, not wet.
Large mixing bowl and whisk – for combining dry ingredients smoothly.
Hand mixer or stand mixer – speeds up creaming the frosting and ensures a silky texture.
Offset spatula – helps spread frosting evenly and create pretty swirls.

A well-calibrated oven is important. If your oven runs hot, reduce temperature by 15 degrees Fahrenheit and watch the cake closely in the final minutes.

Instructions – How to Make “Hawaiian Carrot Pineapple Cake – Dessert”

Preheat the oven to 350°F (175°C) and prepare your pan.
- Why it matters: A properly preheated oven ensures even rise and set. Greasing and lightly flouring the 9×13 inch pan prevents sticking and helps the cake release cleanly.
- Visual cue: The oven should read 350°F before the batter goes in; the pan should have an even, thin coat of oil or butter and a dusting of flour.
- Tip: Line the pan with parchment on the long sides for an easy pull-out if you prefer tidy edges.
Whisk the dry ingredients together in a medium bowl.
- Combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Why it matters: Sifting or whisking distributes leaveners and cinnamon evenly so you won’t get pockets of baking soda or undissolved spices.
- Visual cue: The mixture will look uniform and slightly lighter in color after whisking.
Mix the wet ingredients in a large bowl until smooth.
- Beat together 1 1/2 cups granulated sugar, 3 large eggs, 1 cup vegetable oil, and 2 teaspoons vanilla extract until smooth and slightly glossy.
- Why it matters: Proper mixing ensures the sugar disperses and the eggs emulsify with the oil, which helps the cake rise uniformly.
- Visual cue: The mixture should be smooth and pourable, with no streaks of egg white.
Combine the dry and wet ingredients carefully.
- Gradually add the dry mixture to the wet ingredients and stir until just combined. Do not overmix.
- Why it matters: Overmixing develops gluten and can make the cake dense instead of tender. Stop once you no longer see streaks of flour.
- Visual cue: Batter will be thick but still pourable, with a slight ribbon when the spoon is lifted.
Fold in the carrots and pineapple.
- Gently fold in the 2 cups grated carrots and 1 cup well-drained crushed pineapple. If using, add 1/2 cup chopped walnuts now.
- Why it matters: Folding preserves the air you incorporated while combining ingredients and keeps the texture light. The pineapple adds moisture and a delicate acidity that balances the sweetness.
- Visual cue: Specks of orange and pale yellow will be distributed evenly through the batter.
Transfer batter to the prepared pan and level.
- Pour the batter into the greased and floured 9×13 pan and smooth the top with an offset spatula.
- Why it matters: Leveling the batter helps bake uniformly so the center and edges finish at the same time.
- Visual cue: The batter should fill the pan evenly without peaks.
Bake for 35 to 40 minutes.
- Place the pan on the center rack and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 35 to 40 minutes.
- Why it matters: The right baking time creates a set crumb but preserves moisture. Overbaking will dry the cake.
- Visual cue: The top should be golden-brown and spring back slightly when touched. A toothpick will not have wet batter clinging to it.
Cool completely in the pan.
- Remove the cake from the oven and allow it to cool fully in the pan on a wire rack before frosting.
- Why it matters: Frosting a warm cake will cause the cream cheese icing to melt and run.
- Visual cue: The cake will shrink slightly from the edges and reach room temperature in about 1 hour.
Make the cream cheese frosting.
- Beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter together until creamy. Add 2 cups powdered sugar and 1 teaspoon vanilla extract and beat until smooth and spreadable.
- Why it matters: Beating cream cheese and butter first ensures a lump-free, airy frosting. Adding powdered sugar slowly prevents powdered sugar clouds and allows you to control sweetness and thickness.
- Visual cue: Frosting should be thick but spreadable, glossy and free of lumps.
Frost the cooled cake and add garnish.
- Spread the frosting evenly across the top of the cooled cake using an offset spatula. Garnish with pineapple chunks and fine shreds of carrot if desired.
- Why it matters: A smooth, even layer of frosting creates an attractive presentation and ensures every bite has balanced cake and icing.
- Visual cue: Frosting should hold its shape and not slide off.
Chill briefly before serving.
- For clean slices, chill the frosted cake for 20 to 30 minutes to set the frosting slightly.
- Why it matters: Slight chilling firms the frosting and makes slicing neater.
- Tip: Run a knife in hot water, dry it, then slice for perfect pieces.
Slice and enjoy.
- Cut into squares and serve at room temperature. This cake is great on its own or paired with a cup of tea or coffee.
- Tip: If you want fancier presentation, top each slice with a small pineapple wedge or toasted coconut.

Extra tip: If you prefer a finer carrot texture in the batter, use the small holes on your grater or pulse grated carrots a couple of times in a food processor. For added tropical flavor, sprinkle 1/2 cup toasted shredded coconut across the frosting or mix 1/4 cup into the batter.

Serving Suggestions & Storage Tips

Serving It Up

Presentation ideas:
- Trim the edges for neat squares, then dust lightly with powdered sugar.
- Top each slice with a small pineapple chunk and a curl of carrot for a bright, inviting plate.
- For brunch, serve alongside fresh fruit and a dollop of whipped cream.
Pairings:
- A fruity herbal tea, such as pineapple or mango blend, complements the tropical notes.
- Coffee or a lightly brewed black tea balances the cake’s sweetness.
- For a non-alcoholic festive drink, a sparkling citrus mocktail is a lovely match.
Creative variations:
- Swap walnuts for toasted macadamia nuts to amplify the island vibe.
- Stir in 1/2 cup sweetened shredded coconut with the carrots for a coconut carrot cake.
- Spread a thin layer of crushed pineapple between two layers if you divide the batter for a double layer cake.

Storage

Room temperature: Store leftover slices in an airtight container in the refrigerator because of the cream cheese frosting. Keep for up to 4 days.
Freezer: Wrap individual slices in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.
Best reheating: Serve chilled or let slices sit at room temperature for 20 to 30 minutes before serving. If you prefer warm cake, remove frosting with a spatula, microwave a single slice for 10 to 12 seconds until just warm, then return frosting or add a spoonful of whipped cream.

For more dessert and drinks ideas to pair with this cake, explore the desserts & drinks collection at the desserts & drinks category.

Helpful Notes & Variations

Ingredient substitutions

Sugar: Replace up to half the granulated sugar with light brown sugar for a richer caramel flavor.
Oil: Neutral vegetable oil is recommended. If you use melted coconut oil, expect a subtle coconut aroma.
Nuts: Omit nuts for nut-free households or replace walnuts with chopped pecans or macadamia nuts.
Pineapple: Use fresh crushed pineapple if available; just drain thoroughly.

Dietary adaptations

Gluten-free: Substitute a 1:1 gluten-free flour blend that includes xanthan gum. Bake as directed, checking for doneness.
Lower sugar: Reduce granulated sugar by up to 1/3 and adjust to taste. The cake will be less sweet but still moist with pineapple.
Dairy-free frosting: Use dairy-free cream cheese and margarine alternatives and powdered sugar to make a similar frosting.

Flavor add-ins

Citrus zest: Add 1 teaspoon orange or lemon zest to the batter for brightness.
Spices: Add 1/4 teaspoon ground nutmeg or ginger for deeper spice notes.
Coconut: Stir in 1/2 cup shredded coconut or top with toasted coconut for texture.

Common mistakes and how to avoid them

Soggy center: This is often due to excess pineapple juice or underbaking. Make sure the pineapple is well drained and test the cake with a toothpick.
Crumbly frosting: If frosting is too soft, chill it slightly before spreading. If too stiff, beat in 1 teaspoon milk at a time until it reaches spreadable consistency.
Dry cake: Overmixing or overbaking can cause dryness. Mix until just combined and check the cake a few minutes before the minimum bake time.

Experience-based tips

Drain pineapple using a fine-mesh sieve set over a bowl and press with a spoon to remove extra moisture but not all juice; a little juice helps flavor.
For uniform carrot shreds, use the medium holes of a box grater or the grating disc on a food processor.
If you like a very smooth frosting, beat it on medium-high for 2 to 3 minutes to incorporate air for a fluffier texture.

Conclusion

This Hawaiian Carrot Pineapple Cake – Dessert stands out because it takes the comforting familiarity of carrot cake and adds a bright tropical personality with juicy pineapple and optional macadamia-style nuts. It is forgiving to make, uses simple ingredients, and delivers consistently moist results that bring smiles to gatherings from family dinners to potlucks. The cream cheese frosting offers a tangy, luxurious finish that balances the cake’s sweetness and makes each bite sing. Give this recipe a try on a weekend when you want to bring warmth and a little island sunshine into your home, then come back and tell me how it went.

For inspiration and variations, see this classic Carrot Pineapple Cake Recipe – Allrecipes for technique notes, this pineapple carrot cake with cream cheese frosting – Blue Bowl Recipes for presentation ideas, and the cozy take on an old-fashioned version at Old Fashioned Carrot Cake Recipe with Pineapple to compare textures and tips. I hope you bake it, love it, and leave a note below to share your favorite swap. Don’t forget to give it a star rating if it made your table smile.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can bake the cake a day in advance and store it, unfrosted, wrapped in plastic wrap at room temperature for up to 1 day. For best results, frost it the day you plan to serve. If you need to prepare further ahead, bake and cool the cake, then freeze the uncut cake wrapped in plastic and foil for up to 3 months. Thaw overnight in the refrigerator before frosting.

How should I store leftovers and how long do they last?

Because the cake is frosted with cream cheese icing, store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, individually wrap slices and freeze for up to 3 months. Thaw in the refrigerator before serving.

What is the best way to reheat or serve this recipe after storage?

For room-temperature serving, remove the cake from the refrigerator 20 to 30 minutes before serving. If you want a warm slice, carefully remove frosting from the portion, warm the cake slice in the microwave for 10 to 12 seconds, then replace the frosting or serve with a spoonful of whipped cream. Avoid microwaving the whole frosted cake.

Can I adjust or substitute ingredients to fit my preferences?

Absolutely. You can swap half the granulated sugar for light brown sugar for deeper flavor, use dairy-free cream cheese and butter substitutes for a dairy-free frosting, replace walnuts with toasted coconut or macadamia nuts for a Hawaiian flair, and use a 1:1 gluten-free flour blend to make it gluten-free. Just keep an eye on texture and baking time.

Do you have tips to ensure the best texture and flavor every time?

Yes. Drain the crushed pineapple well to avoid a soggy cake, grate carrots evenly for consistent texture, mix wet and dry ingredients until just combined to avoid toughness, and cool the cake completely before frosting so the frosting stays stable. Also, taste the batter for balance; a touch of orange zest can brighten the flavor if you want an extra pop.