Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake – A Tropical Twist on a Classic Favorite

Okay, who else absolutely loves a good carrot cake, but wishes it had a little extra oomph? This cake is like a sunny vacation in dessert form! The pineapple adds amazing moisture and a sweet, tangy kick that takes this classic to a whole new level. It’s soft, flavorful, and topped with the creamiest frosting ever.

This is the kind of cake people remember—and request again and again.

Equipment Needed:

•  Grater for carrots
•  Mixing bowls
•  Electric mixer (hand or stand)
•  9x13-inch baking pan
• Wire cooling rack

Ingredients:

For the Cake:

• 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 (about 3-4 medium carrots)
• 1 (8 oz) can crushed pineapple (with juice, undrained)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2-3 tbsp milk or cream (as needed for spreading consistency)

Instructions:

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. Mix Wet Ingredients: In another bowl, beat together sugar, eggs, oil, and vanilla until well combined.
4. Combine: Gradually add dry ingredients to wet ingredients, mixing just until combined. Don’t overmix!
5. Add Carrots & Pineapple: Gently fold in grated carrots and crushed pineapple with juice.
6. Bake: Pour batter into prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Let cake cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
8. Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar one cup at a time. Stir in vanilla. Add milk/cream as needed until smooth and spreadable.
9. Frost & Serve: Once the cake is completely cool, frost generously. Slice and enjoy!

Tips & Variations:

• Stir in chopped nuts or shredded coconut for texture.
• Make it a layer cake with two 8-inch round pans!
• Chill before serving for a firmer texture.

This cake is a total crowd-pleaser! It's got all the cozy vibes of classic carrot cake with a tropical upgrade. You might want to make two—one to share, and one to hide for yourself. 😉

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Hawaiian Carrot Pineapple Cake

A super moist, flavorful carrot cake with pineapple and a dreamy cream cheese frosting.

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Ingredients Equipment Method Notes

Ingredients

  

• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 1½ cups sugar
• 3 eggs
• 1 cup oil
• 2 tsp vanilla
• 2 cups grated carrots
• 1 8 oz can crushed pineapple, undrained

Frosting:

• 8 oz cream cheese
• ½ cup butter
• 4 cups powdered sugar
• 2 tsp vanilla
• 2 –3 tbsp milk or cream

Equipment

• 🥒 Grater for carrots
• 🧳 Mixing bowls
• ☕️ Electric mixer (hand or stand)
• 🍳 9x13-inch baking pan
• 🪥 Wire cooling rack

Method

 

1. Preheat oven to 350°F. Grease and flour 9x13 pan.
2. Whisk dry ingredients.
3. Beat wet ingredients.
4. Combine dry and wet just until mixed.
5. Fold in carrots and pineapple.
6. Pour into pan and bake 30–35 mins.
7. Cool completely.
8. Beat frosting ingredients until smooth.
9. Frost cake and slice to serve.

Notes

Add nuts or coconut if desired.

Make ahead—tastes even better the next day!