If you love classic carrot cake, but want a tropical twist, this Hawaiian Pineapple Carrot Cake is the perfect dessert for you! This cake combines the rich flavors of fresh carrots, crushed pineapple, and warm spices, all wrapped in a moist, tender crumb topped with luscious cream cheese frosting.
Whether you’re making it for a special occasion, family gathering, or just a weekend treat, this pineapple-infused carrot cake is bound to impress. Let’s dive in and create the best homemade carrot cake ever!
Why You’ll Love This Hawaiian Pineapple Carrot Cake
Super Moist & Flavorful – The crushed pineapple adds natural sweetness and extra moisture.
Easy to Make – Simple one-bowl mixing means less mess and faster prep!
Tropical Twist on a Classic – A unique Hawaiian-inspired flavor with warm spices and fruity undertones.
Perfect for Any Occasion – A crowd-pleasing cake for birthdays, Easter, Thanksgiving, or any celebration.
Pairs Perfectly with Cream Cheese Frosting – The tangy-sweet frosting enhances every bite!
Ingredients for Hawaiian Pineapple Carrot Cake
For the Cake:
2 cups all-purpose flour
1 cups granulated sugar
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup vegetable oil
4 large eggs
3 cups grated carrots
1 cup crushed pineapple, drained
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
½ cup crushed pineapple (optional, for extra tropical flavor)
Want a healthier version? Swap sugar for coconut sugar and use gluten-free flour instead of all-purpose flour!
How to Make Hawaiian Pineapple Carrot Cake – Step by Step
Step1: Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Add vegetable oil and eggs, mixing until smooth.
Fold in grated carrots, crushed pineapple, vanilla extract, and walnuts (if using).
Step2: Bake the Cake
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step3: Prepare the Cream Cheese Frosting
In a bowl, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, continuing to beat until fluffy.
Mix in vanilla extract and optional crushed pineapple.
Step4: Assemble the Cake
Place one cake layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer over the first and frost the entire cake.
Garnish with toasted coconut flakes, chopped walnuts, or extra crushed pineapple.
Pro Tip: For a more tropical look, decorate with pineapple slices and shredded coconut!
Pro Tips for Making the Best Hawaiian Pineapple Carrot Cake
Use Freshly Grated Carrots – Pre-shredded store-bought carrots can be dry.
Drain the Pineapple Well – Too much liquid can make the cake dense.
Room Temperature Ingredients – This helps the batter mix evenly for a fluffy cake.
Let the Cake Cool Completely – Frosting a warm cake will cause the frosting to melt!
Want Extra Flavor? – Add ½ teaspoon of orange zest for a citrusy kick!
Serving Suggestions for Pineapple Carrot Cake
Serve with whipped cream or a scoop of vanilla ice cream.
Pair with a hot cup of coffee or chai latte for a cozy treat.
Garnish with pineapple chunks and toasted coconut for a Hawaiian vibe!
Nutritional Information for Hawaiian Pineapple Carrot Cake
Each slice (1/12 of cake) contains approximately:
Calories: 450 kcal
Carbohydrates: 58g
Protein: 5g
Fat: 23g
Saturated Fat: 5g
Sugar: 38g
Vitamin A: 5000 IU
Carrots provide Vitamin A for eye health, while walnuts add healthy fats!
Storage & Leftovers for Pineapple Carrot Cake
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days.
Freezer: Wrap slices in plastic wrap and freeze for up to 2 months.
To reheat, microwave for 15 seconds to restore softness!
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes! Bake the cake layers 1-2 days in advance and frost before serving.
2. What can I substitute for pineapple?
Applesauce or mashed banana works as a moisture-rich alternative.
3. Why did my cake turn out dense?
Overmixing the batter can make it dense—stir just until combined.
4. Can I make this cake without eggs?
Yes! Replace each egg with 1 tbsp ground flaxseed + 3 tbsp water.
Related Recipes for Dessert Lovers
-
Strawberry Lemon No-Bake Cheesecake – Easy Dessert
-
Cheesy Garlic Chicken Wraps – Easy & Delicious Meal
Final Thoughts
This Hawaiian Pineapple Carrot Cake is moist, flavorful, and irresistibly delicious! The sweetness of pineapple, the warm spice of cinnamon, and the tangy cream cheese frosting create the perfect dessert.
So grab your ingredients and bake this tropical-inspired carrot cake today!
What’s your favorite carrot cake variation? Let us know in the comments!
Print
Easy Carrot Cake with Pineapple – Best Carrot Cake Recipe
Description
If you love classic carrot cake, but want a tropical twist, this Hawaiian Pineapple Carrot Cream Cake is the perfect dessert for you! This cake combines the rich flavors of fresh carrots, crushed pineapple, and warm spices, all wrapped in a moist, tender crumb topped with luscious cream cheese frosting.
Whether you’re making it for a special occasion, family gathering, or just a weekend treat, this pineapple-infused carrot cake is bound to impress. Let’s dive in and create the best homemade carrot cake ever!
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 ½ 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 grated carrots
1 cup crushed pineapple, drained
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
½ cup crushed pineapple (optional, for extra tropical flavor)
Want a healthier version? Swap sugar for coconut sugar and use gluten-free flour instead of all-purpose flour!
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Add vegetable oil and eggs, mixing until smooth.
Fold in grated carrots, crushed pineapple, vanilla extract, and walnuts (if using).
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
In a bowl, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, continuing to beat until fluffy.
Mix in vanilla extract and optional crushed pineapple.
Place one cake layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer over the first and frost the entire cake.
Garnish with toasted coconut flakes, chopped walnuts, or extra crushed pineapple.
Pro Tip: For a more tropical look, decorate with pineapple slices and shredded coconut!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
Use Freshly Grated Carrots – Pre-shredded store-bought carrots can be dry.
Drain the Pineapple Well – Too much liquid can make the cake dense.
Room Temperature Ingredients – This helps the batter mix evenly for a fluffy cake.
Let the Cake Cool Completely – Frosting a warm cake will cause the frosting to melt!
Want Extra Flavor? – Add ½ teaspoon of orange zest for a citrusy kick!