Hawaiian Carrot Pineapple Cake-A Moist, Spiced Island-Inspired Dessert with Cream Cheese Frosting

Introduction

This Hawaiian Carrot Pineapple Cake is a tropical twist on the beloved classic carrot cake. It’s packed with juicy crushed pineapple, freshly grated carrots, warm spices, and topped with a tangy cream cheese frosting that melts in your mouth.

Whether you’re baking for a summer party, Easter brunch, or just craving something sweet and sunny, this cake brings the spirit of aloha straight to your kitchen. Moist, flavorful, and easy to make—this is the kind of dessert that gets requested again and again.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt

Wet Ingredients

• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 2 tsp vanilla extract
• 1½ cups granulated sugar

Optional Add-ins

• ½ cup chopped walnuts or pecans
• ½ cup shredded coconut
• ½ cup golden raisins

Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3½ cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk (if needed for consistency)

Instructions

Step 1: Prep the Oven & Pans

• Preheat oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
• Line bottoms with parchment paper for easy release.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3: Combine Wet Ingredients

• In another bowl, beat together oil, eggs, sugar, and vanilla until smooth.
• Fold in grated carrots and crushed pineapple.

Step 4: Combine & Add Extras

• Gradually stir dry ingredients into wet mixture until just combined.
• Fold in nuts, coconut, or raisins if using.

Step 5: Bake

• Pour batter into prepared pans.
• Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 6: Make Frosting

• Beat cream cheese and butter until creamy.
• Add powdered sugar gradually, then vanilla.
• Add milk if needed for spreadable consistency.

Step 7: Frost & Decorate

• Frost cooled cake generously.
• Garnish with toasted coconut, pineapple tidbits, or chopped nuts.

Tips for Success

• Drain pineapple well to avoid soggy batter.
• Use freshly grated carrots for best moisture and flavor.
• Don’t overmix—just stir until combined.
• Chill frosting slightly before spreading for easier application.
• Toast coconut for extra flavor and crunch.

Serving Suggestions

• Serve chilled or at room temperature.
• Pair with tropical fruit salad or coconut ice cream.
• Add a sprinkle of cinnamon or drizzle of caramel for extra flair.
• Perfect for birthdays, brunches, and summer potlucks.

Variations to Try

Style Swap or Add Flavor Twist
Vegan Use flax eggs & vegan frosting Plant-based indulgence
Gluten-Free Use GF flour blend Same flavor, no gluten
Tropical Deluxe Add mango or banana puree Extra fruity & moist
Cupcake Version Bake in muffin tins Portable & party-ready

Storage & Make-Ahead

• Refrigerate frosted cake for up to 5 days.
• Freeze unfrosted layers for up to 2 months.
• Thaw overnight in fridge before frosting.
• Store frosting separately if prepping ahead.

Behind the Recipe

Inspired by the lush flavors of Hawaii, this cake is a celebration of sunshine and sweetness. The pineapple adds tropical brightness, the carrots bring earthy richness, and the cream cheese frosting ties it all together with tangy decadence. It’s a dessert that feels like a warm hug from the islands

Conclusion

This Hawaiian Carrot Pineapple Cake is more than just a dessert—it’s a slice of paradise. Easy to make, endlessly customizable, and always a crowd-pleaser. Whether you’re baking for loved ones or treating yourself, this cake delivers joy in every bite.