If you think classic carrot cake is good, wait until you try this Hawaiian Pineapple Carrot Cake it’s moist, spiced, and bursting with tropical flavor! Juicy pineapple adds a refreshing sweetness, while warm spices and creamy frosting bring all the cozy vibes. Perfect for birthdays, holidays, or just because you deserve a slice of happiness.
Why You’ll Love This Hawaiian Pineapple Carrot Cake
- Moist & Flavorful: The crushed pineapple keeps the cake incredibly moist while adding a tropical twist.
- Perfectly Spiced: A blend of cinnamon, nutmeg, and ginger brings warmth and depth.
- Easy to Make: No complicated steps—just mix, bake, and enjoy!
- Crowd-Pleaser: Whether for birthdays, holidays, or casual weekends, this cake is always a hit.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
The Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ¼ cup crushed pineapple, drained
For the Topping:
- Pineapple chunks
- Shredded carrots
How to Make Hawaiian Pineapple Carrot Cake
Step 1: Prep Your Pans & Preheat
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, beating well after each. Stir in vanilla extract.
Step 4: Combine & Fold in Goodness
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Then, fold in the grated carrots, crushed pineapple, and walnuts (if using).
Step 5: Bake to Perfection
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 6: Make the Frosting
Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract and drained crushed pineapple.
Step 7: Assemble & Decorate
Place one cake layer on a serving plate and spread a generous layer of frosting on top. Repeat with the second and third layers. Frost the entire cake, then decorate with pineapple chunks and shredded carrots for that extra wow factor.
Step 8: Chill & Serve
Refrigerate for at least an hour to let the flavors meld. Then slice, serve, and enjoy!
Baking Tips for the Best Hawaiian Carrot Pineapple Cake
🔹 Drain the Pineapple Well – Too much liquid can make your cake dense. Press out the excess juice for the perfect texture.
🔹 Grate the Carrots Fresh – Pre-shredded carrots are often too dry. Freshly grated ones keep the cake moist and tender.
🔹 Use Room Temperature Ingredients – It helps everything mix together smoothly for a uniform batter.
🔹 Want Extra Flavor? Toast the walnuts before adding them for a richer, nuttier taste.
Personal Story: A Family Favorite That Became a Tradition
I first made this Hawaiian pineapple carrot cake recipe on a whim—just trying to jazz up my usual carrot cake with a tropical twist. Little did I know it would become a family staple. Now, it’s the cake my mom requests every birthday, and my kids think it’s “fancy” (which, honestly, makes me feel like a pro baker).
There’s just something about that sweet pineapple, warm cinnamon, and tangy cream cheese frosting that makes this cake pure comfort with a tropical flair.
FAQs About Hawaiian Carrot Pineapple Cake
Can I make this ahead of time?
Yes! You can bake the cake layers a day in advance. Wrap them tightly and store at room temperature. Frost the cake just before serving.
Can I substitute the vegetable oil?
You can use applesauce for a healthier option, but keep in mind it may slightly change the texture.
How do I store leftovers?
Store the cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for 15 minutes before serving for the best flavor.
More Delicious Recipes to Try
If you loved this Hawaiian Pineapple Carrot Cake, you might also enjoy exploring some other incredible recipes on our site! For a rich and comforting meal, try this Creamy Mushroom Gnocchi—a perfect blend of soft potato gnocchi and velvety mushroom sauce. Looking for a warm, cozy soup? Our Tuscan Bean Soup is packed with flavor and wholesome ingredients. And if you’re curious about common baking mistakes, check out What Is the Number One Mistake Made When Making Banana Bread? to ensure your next loaf is absolutely perfect!
Final Thoughts: Your Slice of the Tropics
This Hawaiian pineapple carrot cake is proof that sometimes, a little twist on a classic can make all the difference. Whether you’re baking for a birthday, a holiday, or just a Tuesday night treat, this cake brings the perfect balance of warm spices, sweet pineapple, and rich cream cheese frosting to the table.
So go ahead—whip up a batch, take a bite, and let it transport you to a sunny Hawaiian afternoon (even if you’re just sitting in your kitchen in sweatpants).
Let me know in the comments if you try this recipe! And if you love it, don’t forget to share with a fellow cake lover.