I made this Hawaiian Carrot Pineapple Cake this weekend on my husband’s demand, and it honestly felt like a little taste of the tropics. The cake was so soft with sweet carrots and juicy pineapple. This one is like a strawberry earthquake cake makes it easy and simple with little effort. Same like this carrot pineapple cake makes it easy and looks, and tastes delicious.
Why You’ll Love This Hawaiian Carrot Pineapple Cake Recipe
- Hawaiian Carrot Pineapple Cake is a soft and moist cake made with Fresh grated red carrots and crushed pineapple.
- The pineapple adds a juicy taste and keeps the cake very moist on the inside.
- The best part of this cake is that you can enjoy this cake with and without frosting.
- It is easy to make a recipe at home, and it is perfect for any special occasion.
- I highly recommend this cake because it’s quick to make and looks beautiful on the table for any event.
Ingredients You Will Need For Hawaiian Cake
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1½ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups grated carrots (fresh is best)
- 1 cup crushed pineapple (drained)
- ¾ cup sweetened shredded coconut (optional)
- ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting (Optional)
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
How to Make Hawaiian Carrot Pineapple Cake Step-by-Step
Preheat your oven and get the pan ready
Firstly, I preheat my oven. Then I greased a pan and set it aside.
Mix the dry ingredients
Add everything in a bowl and mix well.
- Flour
- Baking soda
- Cinnamon
- Salt.
- Sift all ingredients and set them aside.
Beat the wet ingredients
- In a larger bowl and whisk all wet ingredients
- Eggs
- Sugar
- Oil
- Vanilla Extract
- It didn’t take long — just mixed until it looked smooth and well blended.
Mix Ingredients
Then I slowly added the dry mixture into the batter. I mixed it gently — no overmixing, just until everything mixed together.
Add the good stuff
Now the fun and most important part! I folded in the grated carrots, drained pineapple, coconut, and a few chopped nuts. The batter already smelled amazing at this point.
Pour and bake
I poured the batter into the pan and spread it out evenly. Then it went into the oven for about 40 minutes. I checked with a toothpick — when it came out clean, I knew it was done.
Let it cool
After the carrot pineapple cake had cooled down completely, I gently spread the frosting on top. Trust me, don’t rush this part — if the cake is even a little warm, the frosting will melt and slide right off.
How to Make the Cream Cheese Frosting
I beat the softened cream cheese and butter until smooth and creamy. Then added powdered sugar gradually and finished with vanilla. It turned out creamy and perfect.
Frost and Enjoy
I gently spread the cream cheese frosting on top — it felt like adding the final touch of love.
Tips for the Best and Easiest Hawaiian Carrot Pineapple Cake
- Always use fresh grated carrots
- Freshly grated red carrots keep the cake soft and naturally sweet.
- Crushed pineapple is a must
It gives that tropical flavor and keeps the cake super moist. Just remember to drain it well, or your batter might turn out too wet. - A little coconut brings island vibes
I like adding a little shredded coconut — either in the batter or on top. It makes the cake extra nice. - Grease your pan well — trust me
It saves you from the stress of cake sticking. I usually oil the pan and give it a light dusting of flour. Works every time! - Add your favorite toppings
Sometimes I add chopped nuts or toasted coconut on top. It looks good and adds a nice crunch. - Store it right for the best flavor
I always keep mine in the fridge, covered well. Funny thing — it tastes even better the next day when the flavors settle in!
How to Serve this Hawaiian Pineapple Carrot Cake
- Personally, I love it chilled. The cream cheese frosting sets perfectly, and it tastes more delicious.
- My son loves this Hawaiian Carrot Pineapple Cake with a scoop of vanilla ice cream — trust me, it tastes just like something from a café.
- Want to make some crunch? Add some nuts on top before baking.
- Tastes even better with a little honey or maple syrup on top — such a yummy combo!
How to Store This Hawaiian Pineapple Carrot Cream Cake
How I Store My Hawaiian Carrot Pineapple Cake
- Once the cake is completely cool and frosted, I loosely cover it.
- I keep it in the fridge since it has cream cheese frosting.
- It stays soft and fresh for about 4 to 5 days.
- And honestly? It tastes even better the next day — super moist and flavorful!
More Easy Cake Recipes You’ll Love
- Pineapple Juice Cake
- Chocolate Cake
- Strawberry Honey Bun Cake
- Pineapple Dump Cake
- Strawberry Cake
- Lemon Pineapple Dump Cake
Nutritional Information
Calories 360 || Fat 21g || Saturated Fat 5g || Protein 3g
Source: nutritionvalue
Final Thoughts
I hope you enjoy this Hawaiian Carrot Pineapple Cake.It’s soft and juicy with carrots and pineapple, and honestly, every bite just feels right. This cake is healthier and naturally sweeter.
What I love is easy to make. No extra tool needed, just simple ingredients and lots of flavor. When you try this recipe must be share your feedback with us.
Hawaiian Carrot Pineapple Cake
Ingredients
- 2 cups freshly grated carrots
- 1 cup crushed pineapple
- 1½ cup all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 Large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup shredded coconut (optional)
- ½ cup chopped nuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- Mix dry ingredients (flour, baking powder, baking soda, salt) in a bowl.
- Beat eggs and sugar in a large bowl until smooth. Add oil, vanilla, grated carrots, and drained pineapple; mix well.
- Add dry ingredients to wet ingredients. Stir gently to combine. Fold in coconut and nuts if using.
- Pour batter into the prepared pan and bake 40-45 minutes or until a toothpick comes out clean.
- Cool completely before frosting
- Make frosting by beating cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
- Spread frosting evenly over cooled cake. Sprinkle extra coconut or nuts on top if you like.
Tips for Best Results
- Drain pineapple well to keep batter from being too wet.
- Use freshly grated carrots for natural sweetness and moist texture.
- Let the cake cool fully before frosting to avoid melting.
- Store covered in the fridge — cake tastes even better the next day!
Serving Suggestions
- Serve chilled for a fresh, tropical treat.
- Add a scoop of vanilla ice cream or drizzle honey on top for an extra special touch.
Notes
- Grate fresh carrots — they keep the cake soft and sweet.
- Drain the pineapple well to avoid a soggy batter.
- Let the cake cool before frosting, or it’ll melt.
- Add nuts or coconut for extra crunch and flavor.
- Tastes even better the next day — store it in the fridge!
