Hawaiian Carrot Pineapple Cake

This Hawaiian carrot pineapple cake brings together the tropical sweetness of pineapple with the earthy taste of carrots and the warmth of spices. It is that perfect crowd-pleaser for birthdays or celebrations when you want a cake that feels both bright and comforting.

The first time I made this cake was for a big family brunch and we had no leftovers Everyone wanted the recipe My kids love helping shred the carrots and sneak little bites of pineapple from the bowl

Ingredients

• All purpose flour: gives the cake its soft and sturdy structure Look for unbleached flour for a subtle nutty flavor
• Granulated sugar: sweetens the batter and helps with moisture Make sure it is free flowing with no lumps
• Shredded carrots: add natural sweetness and tons of moisture Freshly grated carrots are best for texture and flavor
• Crushed pineapple: infuses the cake with a tropical freshness Use pineapple packed in juice rather than syrup and drain well
• Large eggs: bind the batter and create a tender crumb Use eggs at room temperature
• Vegetable oil: ensures the cake stays soft and moist Neutral oils like canola or sunflower also work
• Chopped walnuts (optional): for crunch and extra richness Choose fresh nuts for best taste and toast lightly if you like
• Baking powder and baking soda: lift the cake and give a light texture Make sure your leaveners are less than six months old
• Ground cinnamon and nutmeg: for warmth and spice Choose high quality spices as they make a difference in the end flavor
• Salt: balances sweetness and enhances flavor
• Vanilla extract: rounds out flavors with lovely aroma Use pure vanilla for best results

• Cream cheese (for frosting): softened to room temperature for smooth mixing
• Unsalted butter: softened for extra creaminess and to balance tang of the cream cheese
• Powdered sugar: creates a fluffy and sweet frosting Sift first for smoothest results
• Vanilla extract (for frosting): for depth and extra flavor
• Milk (optional): for adjusting frosting to your perfect spreadable consistency

Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius Begin by greasing and dusting two nine inch round cake pans with flour to prevent sticking

Mix the Dry Ingredients:

In a large mixing bowl whisk together flour baking powder baking soda cinnamon nutmeg and salt Make sure there are no clumps and the spices are fully mixed with the flour

Prepare the Wet Mixture:

In a separate large bowl combine granulated sugar eggs and vegetable oil Beat this mixture using a hand mixer or whisk until smooth and pale yellow

Combine Carrots and Pineapple:

Fold in the shredded carrots and well drained crushed pineapple into the wet mixture Stir until everything is evenly distributed

Combine Mixtures:

Slowly add the dry ingredients into the wet mixture Gently stir until you can no longer see streaks of flour Be careful not to overmix as this can make the cake tough

Add Nuts:

If you are using walnuts gently fold them into the batter now Make sure nuts are evenly spread throughout the mixture

Pour into Pans:

Divide the cake batter as evenly as possible between the two prepared pans Use a spatula to smooth the tops

Bake:

Place pans in the preheated oven on the middle rack Bake for thirty to thirty five minutes Check for doneness by inserting a toothpick in the center If it comes out clean the cakes are done

Cool the Cakes:

Once the cakes are out of the oven let them cool in the pans for ten minutes Then run a knife around the edge and gently invert onto wire racks Let cool completely to prevent the frosting from melting

Prepare Frosting:

Using a stand mixer or hand beater whip softened cream cheese and butter until completely smooth and creamy Gradually add the sifted powdered sugar and vanilla extract Beat until the frosting is fluffy and spreads easily If needed add milk one teaspoon at a time to reach desired consistency

Assemble the Cake:

Place one cake layer on your serving plate Top with a generous scoop of cream cheese frosting Spread evenly all the way to the edges Lay the second cake layer on top

Frost the Top and Sides:

Use the remaining frosting to cover the top and sides Make smooth swirls for a homemade look Decorate with extra nuts or pineapple if you wish

Carrots are my favorite ingredient not just for their sweet flavor but for the gorgeous flecks of color they give the cake I remember baking this for my parents anniversary and watching everyone compete for the corner pieces thick with frosting

Storage Tips

This cake keeps beautifully thanks to the moist carrots and pineapple Store covered in the fridge for up to four days and let sit at room temperature for thirty minutes before serving if you want the frosting soft If you ever have leftovers you can freeze individual slices tightly wrapped and thaw them overnight in the fridge

Ingredient Substitutions

No walnuts No problem Try pecans or leave the nuts out all together If you want to go dairy free you can use a vegan cream cheese and plant based butter for the frosting Apple sauce can replace half the oil if you want it a little lighter in texture

Serving Suggestions

Serve chilled from the fridge for a refreshing treat or let it soften a bit for the creamiest texture This cake stands on its own but is also lovely with a scoop of vanilla ice cream or a sprinkle of toasted coconut on top

Cultural Historical Context

Carrot cakes have roots in medieval sweet dishes when sugar was rare and carrots added natural sweetness Pineapple gives it a nod to Hawaiian cuisine bringing a sunny tropical note Making this cake always feels like a celebration of old world resourcefulness and island flavors

Seasonal Adaptations

Add zest from an orange to the batter for extra brightness in winter Swap in fresh ground ginger for some or all of the nutmeg in autumn Mix sweetened coconut into the batter for a summery twist This cake is forgiving and loves new seasonal touches so do not hold back

Success Stories

After making this cake for my neighbor’s potluck I received three recipe requests and not a crumb was left behind My best friend requested it for her bridal shower because it just makes any occasion feel extra special

Freezer Meal Conversion

To freeze slice the unfrosted cake layers once cooled Wrap tightly in plastic then foil When ready to serve defrost fully and frost with fresh cream cheese frosting It tastes just as wonderful as the day you made it

This cake is tropical comfort and celebration in every bite Make it for any special occasion or when you want to bring a bit of sunshine to your table

Common Recipe Questions

→ Can I make this cake without walnuts?

Yes, walnuts are optional. Simply omit them if you prefer a nut-free cake or substitute with another nut of choice.

→ Should the pineapple be fresh or canned?

Crushed canned pineapple works best, as it ensures even moisture and texture throughout the cake.

→ Could another frosting be used?

Cream cheese frosting is traditional, but vanilla or whipped cream frostings are great alternatives for a lighter finish.

→ Can the cake layers be baked ahead of time?

Absolutely! Bake the layers a day in advance, cool completely, and store tightly wrapped at room temperature until ready to frost.

→ How should leftovers be stored?

Store slices in an airtight container in the refrigerator for up to five days. Bring to room temperature before serving for best flavor.

→ Is it possible to make this cake gluten-free?

You can swap the all-purpose flour for your preferred gluten-free flour blend. Adjust liquid as needed for best consistency.