This Hawaiian Pineapple Carrot Cake is the kind of dessert that makes people smile mid-bite. Think moist crumb, warm spice, tangy pineapple, and the silky tang of cream cheese frosting — all in one slice. It’s comfort, tropical vibes, and a nostalgic classic rolled into one show-stopping cake.
Quick snapshot — what this cake brings to the table
- A tender, spiced crumb that stays moist for days.
- Fresh shredded carrots and juicy crushed pineapple for texture and brightness.
- A rich, tang-forward cream cheese frosting that balances sweetness.
- Easy swaps for dietary tweaks.
Sound good? Let’s dive in.
Why you’ll fall for this cake
Why should you bake this instead of reaching for another boxed mix or grabbing a slice at the bakery? Because this cake hits all the right notes: warmth from cinnamon and nutmeg, natural sweetness and moisture from carrots and pineapple, and that classic cream cheese finish that makes every forkful feel decadent yet familiar.
Plus, it’s a crowd-pleaser. Hosting brunch? This will vanish fast. Want a meaningful bake to share with family? This one’s a hug on a plate. And honestly, who doesn’t want a cake that tastes like island sunshine and home-baked love at once?
The Key Ingredients (and Why You Need Them)
Below I list the main ingredients (no amounts here — your printable card has those). I’ll explain what each one does so you can tweak with confidence.
- All-purpose flour — The backbone. It creates structure so the cake holds together but still stays tender.
- Granulated sugar — Sweetness and moisture. You can swap for coconut sugar for a deeper flavor.
- Baking powder & baking soda — Leaveners that give lift and lightness. Both work together to keep this cake fluffy.
- Salt & warm spices (cinnamon, nutmeg, ginger) — Salt enhances flavour; spices give that cozy, spiced profile that pairs beautifully with carrots.
- Vegetable oil — Keeps the crumb moist and tender. Oil-based carrot cakes stay softer than butter-based ones.
- Eggs — Bind the batter and add richness. Use room-temperature eggs for even mixing.
- Fresh grated carrots — The star for texture, moisture, and natural sweetness. Grate finely for even distribution.
- Crushed pineapple (drained) — Adds tropical moisture and acidity — the magic that makes this a Hawaiian riff.
- Vanilla extract — Rounds everything out and adds depth.
- Walnuts (optional) — For crunch and earthy nuttiness — totally optional but lovely in the mix.
- Cream cheese, butter, powdered sugar, and a splash of vanilla (for frosting) — The classic combo for a smooth, tangy, luscious finish that cuts through the cake’s sweetness.
How to Make It
Follow these steps and you’ll end up with two perfectly baked rounds ready to stack and frost.
- Preheat and prep. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment for clean edges.
- Mix dry ingredients. Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl until evenly combined.
- Combine wet ingredients. In a separate bowl, whisk vegetable oil and eggs until smooth. Add vanilla. Slowly pour the wet mix into the dry ingredients and stir until just combined. Don’t overmix.
- Fold in the good stuff. Stir in the grated carrots, drained crushed pineapple, and walnuts (if using). Mix gently so you don’t deflate the batter.
- Divide and bake. Pour the batter evenly into the prepared pans. Smooth the tops and bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean.
- Cool like a pro. Let the cakes cool in the pans 10 minutes, then invert onto a wire rack to cool completely. Cool fully before frosting — warm cake + frosting = melty mess.
- Make the frosting. Beat softened cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla. Beat until silky and spreadable.
- Assemble. If the layers domed, level them with a serrated knife. Spread a generous layer of frosting between layers, then frost the top and sides. Smooth or create peaks — your call. Garnish with a few chopped walnuts or a pineapple slice if you’re feeling fancy.
Want a fail-safe tip? Chill the frosted cake for 15–20 minutes before slicing to get cleaner cuts.
Pro Tips for Perfect Results
- Use room-temperature eggs — they blend more evenly and give a smoother batter.
- Grate carrots finely for a uniform texture and better moisture distribution.
- Drain pineapple well — too much juice thins the batter and affects bake time.
- Don’t overmix once you combine wet and dry ingredients; mix until just combined. Overmixing creates a dense cake.
- Test for doneness with a toothpick; if it comes out clean (a few moist crumbs okay), you’re golden.
- Cool completely before frosting. This prevents your frosting from sliding right off.
- Chill the cake briefly after frosting for neat slices and prettier presentation.
- Substitution tip: For a lighter sugar profile, swap half the granulated sugar for coconut sugar — flavor remains rich. FYI: texture stays nearly identical.
Flavor Variations to Try
- Pineapple-Coconut: Fold 1/2 cup shredded coconut into the batter for a true island vibe. Top with toasted coconut flakes.
- Spiced Rum Glaze: Add a little dark rum or rum extract to the frosting for an adult-friendly twist. (Use sparingly.)
- Dairy-free: Use vegan butter and a stabilized vegan cream cheese alternative for the frosting.
- No-nut version: Skip walnuts and add mini chocolate chips or raisins instead — great for nut-free households.
- Zesty lift: Grate in 1 teaspoon orange zest for a citrusy pop that brightens the whole cake.
Which one are you trying first? I vote coconut. Yep, I’m biased.
Best Ways to Serve
- Serve slices at room temperature for the perfect crumb and frosting balance.
- Pair with a bold coffee or black tea to balance sweetness.
- Add a scoop of vanilla ice cream beside a warm slice for dessert drama.
- For brunch, present a small plate with a coffee and a berry compote — beautiful contrast in color and taste.
Quick Tips for Storage and Leftovers
- Refrigerate the frosted cake in an airtight cake carrier or cover with plastic wrap; it keeps 4–5 days.
- Unfrosted layers store for 2–3 days wrapped in plastic in the fridge.
- Freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge.
- Refresh stale slices: Microwave an individual slice 10–15 seconds to bring back tenderness (don’t overdo it).
- Pro storage tip: Let the cake sit 30–60 minutes at room temp before serving if refrigerated — the crumb softens and flavor opens up.
Nutrition & What It Brings to the Table
This cake gives you a dose of Vitamin A thanks to carrots and a little healthy fat from optional walnuts. Is it a health food? Not exactly. But it’s a dessert that offers flavor, texture, and a modest nutritional upside compared to purely sugary treats. Eat with joy and balance — IMO, that’s the point.
FAQs — Fast Answers
Can I make this vegan?
Yes. Swap eggs for flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg), use plant oil, and choose a dairy-free cream cheese frosting.
Can I skip the pineapple?
You can, but pineapple adds moisture and tang. Applesauce is a good alternative for moisture if you don’t want pineapple.
Why is my cake dense?
Likely overmixing. Mix ingredients until just combined. Also check your leaveners — old baking powder/soda lose effectiveness.
Do I need to drain the pineapple?
Yes. Drain well. Excess liquid changes the batter and can lead to an underbaked center.
Can I bake this in a single sheet pan?
Sure. Adjust bake time and check doneness frequently. A sheet cake will bake faster than layered rounds.
Troubleshooting — What to do when things go sideways
- Top sinks or big air pockets? You might have overbeaten the batter or your oven temp ran too high. Check oven calibration.
- Cake is gummy in the center? That usually means underbaked or too much liquid. Bake a few minutes longer and use the toothpick test.
- Frosting runs? The cake was still warm — cool fully. Also ensure frosting has enough butter/cream cheese ratio to keep structure.
- Cake tastes flat? Add a touch more salt or a splash more vanilla next time to boost flavor.
Final thoughts — a cozy wrap-up
This cake brings together the very best of familiar comforts and tropical brightness. It’s classic enough for family traditions and special enough for celebrations. Whether you call it Hawaiian Pineapple Carrot Cake, tag it as a Cream Cheese Pineapple Cake, or go for the mouthful Hawaiian Pineapple Carrot Cream Cake, the result speaks for itself: tender crumb, juicy pockets of pineapple, warm spices, and frosting that finishes every slice with a clean, tangy kiss.
Baking this cake isn’t complicated. It rewards you with texture, aroma, and smiles. So, preheat that oven, grate those carrots, and get ready for applause. Want a printable card, a shorter pin description, or alternate measurement conversions? I’ll make them for you — FYI, I’ve got a few cute printable layouts ready if you want a polished look for sharing.
Happy baking — and don’t forget to save me a slice.
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Moist Hawaiian Pineapple Carrot Cake with Cream Cheese Frosting
- Category: Dessert
Description
This carrot cake brings warm spices, sweet carrots, and tender crumbs together in a reliably delicious way. It’s easy to make, feeds a crowd, and finishes beautifully with classic cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 3 cups finely grated carrots
- 1 cup crushed pineapple, well drained
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts (optional)
Substitution ideas
- Swap in a gluten-free flour blend to make this gluten-free.
- Replace regular sugar with coconut sugar for a lower-glycemic option.
- Use raisins instead of walnuts if you want a nut-free version or extra chew.
Instructions
- Heat the oven to 350°F (175°C). Prepare two 9-inch round pans by greasing and lightly flouring them, or line with parchment.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly mixed.
- In a separate bowl, beat the oil and eggs together until smooth. Stir in the vanilla.
- Pour the wet mix into the dry ingredients and fold gently until just combined — stop once you no longer see streaks of flour. Overmixing makes the cake dense.
- Fold in the grated carrots, drained pineapple, and walnuts (if using) until distributed through the batter.
- Divide the batter between the two prepared pans and smooth the tops.
- Bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- Cool the pans on a wire rack for 10 minutes, then run a knife around the edges and turn the layers out to cool completely.
- When fully cool, spread your favorite cream cheese frosting between the layers and over the top and sides.
Notes
- Grate the carrots finely for a softer, even crumb.
- Use room-temperature eggs so they incorporate smoothly and the batter mixes evenly.
- Drain the pineapple well — excess juice can thin the batter and affect baking time.
- If the cake domes, level it with a serrated knife before stacking for a neater finish.
Nutrition
- Calories: 450 kcal
- Sugar: 38g
- Sodium: 350mg
- Fat: 23g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
When you post your recipe, these tags and titles help people find this cake — and yes, I used them naturally in the recipe: Hawaiian Pineapple Carrot Cake, Cream Cheese Pineapple Cake, Pineapple Carrot Cake Dessert, Hawaiian Pineapple Carrot Cake Recipe, Hawaiian Carrot Cake, Hawaiian Carrot And Pineapple Cake, Hawaiian Carrot Pineapple Cake, Hawaiian Pineapple Carrot Cream Cake, and for regional searches call it Hawaii Pineapple Carrot Cake for the “Hawaii” angle.
