Name: Hawaiian Carrot Pineapple Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 1½ cups granulated sugar; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger; ½ cup vegetable oil; 4 large eggs; 2 cups finely grated carrots; 1 cup crushed pineapple, well drained; 1 tsp vanilla extract; ½ cup shredded coconut (optional); ½ cup chopped walnuts or pecans (optional); 8 oz cream cheese; ½ cup butter; 2 cups powdered sugar; 1–2 Tbsp pineapple juice (optional)

A tropical twist on the classic carrot cake—with juicy pineapple, warm spices, and a creamy cream cheese frosting. This cake is moist, flavorful, and perfect for bringing island vibes into my kitchen. Hawaiian Carrot Pineapple Cake

Why You’ll Love This Recipe

I love how the combination of grated carrots and crushed pineapple keeps this cake so tender and flavorful. The warm spices—cinnamon, nutmeg, ginger—bring comfort, while the pineapple adds a bright tropical note. It’s simple to make with everyday ingredients, yet feels special—perfect for family gatherings or just a weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1½ cups granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ cup vegetable oil
4 large eggs
2 cups finely grated carrots
1 cup crushed pineapple, well drained
1 tsp vanilla extract
½ cup shredded coconut (optional)
½ cup chopped walnuts or pecans (optional)
Cream cheese frosting (see directions)

Directions

Preheat the oven to 350 °F (175 °C) and grease a 9×13-inch pan or two 8-inch round pans.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, beat the oil, eggs, and vanilla until smooth.
Stir the wet ingredients into the dry mixture until just combined.
Fold in the grated carrots, pineapple, coconut, and nuts if using.
Pour the batter into the prepared pan(s) and bake for 35–40 minutes (9×13) or 25–30 minutes (round pans), until a toothpick comes out clean.
Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting: beat together 8 oz cream cheese and ½ cup butter until smooth. Gradually add 2 cups powdered sugar, then stir in 1 tsp vanilla and 1–2 Tbsp pineapple juice if desired.
Spread the frosting over the cooled cake and garnish with additional coconut, nuts, or pineapple chunks if desired.

Servings and timing

Servings: about 12 slices
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Gluten-free: I use a 1:1 gluten-free baking blend in place of regular flour.
Nut-free: I simply omit the nuts.
Extra spicy: I add a pinch of allspice or more ginger for a bolder flavor.
Vegan: I substitute flax eggs, plant-based cream cheese, and vegan butter.
Cupcake version: I bake the batter in muffin tins and adjust the baking time to about 20–25 minutes.

Storage/reheating

I store leftover cake in an airtight container in the refrigerator for up to 5 days. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. I thaw them overnight in the fridge before frosting. When I want to reheat a slice, I pop it in the microwave for about 10 seconds to slightly warm it up.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I dice fresh pineapple finely and use it in place of canned. I make sure to drain any excess juice to avoid soggy batter.

How do I keep the cake moist?

I avoid overbaking and make sure my pineapple is well-drained but still juicy. The carrots and oil also help lock in moisture.

Can I make this cake in advance?

Absolutely. I bake it a day ahead and store it (unfrosted) wrapped in plastic. I frost it just before serving for the freshest taste.

Can I add coconut to the frosting?

Yes, I sometimes stir in a bit of shredded coconut into the frosting for added texture and flavor.

Can I double the frosting recipe?

Definitely. When I want a thicker layer or plan to decorate the cake more, I double the frosting ingredients.

Conclusion

This Hawaiian Carrot Pineapple Cake brings a burst of sunshine to any table. With its moist texture, tropical flavor, and creamy frosting, it’s a dessert I come back to again and again. Whether for a party or a cozy night in, it always hits the spot.