Hawaiian Carrot Pineapple Cake

Creamy, juicy, and delightfully spiced, this Hawaiian Carrot Pineapple Cake is the kind of dessert that feels like a warm hug on a plate. With shredded carrots for tender crumb and crushed pineapple for bright, tropical moisture, each bite is a balance of comforting spice and sunny sweetness. Fun fact: many vintage Hawaiian-inspired cakes started as ways to use canned pineapple in the mid-20th century, turning pantry staples into show-stopping desserts. If you love quick, homey cakes that bake into a crowd-pleaser, this one is for you.

This recipe is special because it’s simple to pull together, perfect for busy bakers, and beloved by kids and adults alike. It’s a breezy weeknight bake that you can trust for potlucks or family dessert. If you’ve tried my other pineapple sweets, you might enjoy comparing textures with our more airy pineapple sponge; this cake leans denser and more rustic for extra comfort. For another spin on the tropical vibe, check out this Hawaiian pineapple cake recipe for inspiration and variations that pair beautifully with this one.

What is Hawaiian Carrot Pineapple Cake?

What’s in a name, right? Is it Hawaiian because of the pineapple, or carrot because it’s secretly a veggie cake in disguise? This cheerful mash-up takes two humble ingredients — carrots and canned pineapple — and turns them into a cake that tastes like a vacation with a warm, homey finish. Why call it Hawaiian? Maybe someone in the past decided that adding pineapple made everything feel island-worthy. Or perhaps it’s because the pineapple brings a sweet, tangy brightness that makes the carrot feel tropical. As the old joke goes, “the way to a man’s heart is through his stomach.” So why not win hearts with this sweet, spiced slice? Give it a try and see which family members plead for seconds.

Why You’ll Love This

• Tropical meets comfort: The pineapple adds juicy brightness while the carrots keep the cake tender and cozy. The cinnamon weaves everything together for a warm, familiar flavor.
• Budget-friendly and economical: Canned pineapple and ordinary pantry staples keep costs low. Making this at home saves money compared to bakery prices and gives you twice the satisfaction.
• Versatile toppings and textures: Add chopped walnuts or pecans for crunch, or top with cream cheese frosting for creamy tang. The contrast of moist cake and crunchy nuts is irresistible.

If you enjoy lighter pineapple desserts, you might also like a classic pineapple upside-down cake on the blog — this carrot-pineapple version is heartier and ideal when you want a slice that feels substantial and homemade. Try it and be inspired to bake more.

How to Make:

Quick Overview

This Hawaiian Carrot Pineapple Cake is wonderfully straightforward: mix dry ingredients, blend sugars and oil, fold in eggs, carrots, and pineapple, combine, and bake. The texture is moist with a tender crumb, and the pineapple keeps it refreshingly juicy. Prep is fast and cleanup is minimal. Expect about 15 minutes to prepare and 35 to 40 minutes to bake.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs, room temperature
• 2 cups grated carrots (about 3-4 medium carrots, peeled and grated)
• 1 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup chopped walnuts or pecans (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, tapping out any excess flour so the cake releases easily.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined. Set the dry mix aside.
3. In another large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined and slightly glossy. This can be done with a whisk or an electric mixer on low.
4. Add the eggs one at a time to the sugar-oil mixture, beating well after each addition so they fully incorporate and the batter becomes smooth.
5. Stir in the grated carrots, drained crushed pineapple, and vanilla extract, folding gently so the fruit and veggies distribute throughout the batter.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake tender. Fold in the chopped walnuts or pecans if using.
7. Pour the batter into the prepared 9×13 inch pan and spread it evenly with a spatula.
8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

What to Serve With

• Cream cheese frosting or a simple powdered sugar glaze for a classic pairing.
• A scoop of vanilla ice cream for warm-cold contrast.
• Fresh fruit salad with mango, banana, and kiwi to double down on the tropical theme.
• A light green salad with citrus vinaigrette for a brunch spread.
• Beverages: freshly brewed coffee, black tea, or a pineapple-mint iced tea to echo the cake’s flavors.

Top Tips for Perfecting

• Drain the pineapple well: Too much liquid can make the batter soggy. Use a fine mesh strainer and press lightly to remove excess juice.
• Grate carrots finely: Finer shreds distribute better through the batter and create a more tender cake.
• Room-temperature eggs: They blend more easily with the oil and sugars, giving a smoother batter and lighter crumb.
• Don’t overmix: Once you add the dry ingredients, mix just until combined to avoid a dense cake.
• Nut option: Toast walnuts or pecans briefly for extra depth before folding them into the batter.
• Add-ins: For a flavor twist try 1/2 cup shredded coconut or 1/4 teaspoon nutmeg in the dry mix.

Storing and Reheating Tips

• Refrigeration: Store leftover cake covered in an airtight container in the refrigerator for up to 4 days, especially if topped with cream cheese frosting.
• Freezing: Wrap cooled, unfrosted cake tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: For a fresh-baked feel, warm slices in a 300°F oven for 8 to 10 minutes or microwave a single slice for 12 to 20 seconds, depending on microwave power. If frosted, bring to room temperature before serving for the best texture.

FAQs

Is this cake very sweet?
No, the combination of granulated and brown sugar gives balanced sweetness. The pineapple adds natural sweetness and acidity that keeps the cake from tasting overly sugary.

Can I make this recipe into cupcakes?
Yes. Line a muffin tin and fill each cup about two-thirds full. Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick comes out clean.

Can I replace the vegetable oil with butter?
You can use melted butter in a 1:1 ratio for richer flavor, but the texture may be slightly denser. Ensure the butter is cooled slightly before mixing with eggs.

Do I have to use nuts?
No, nuts are optional. They add a pleasant crunch, but the cake is delicious without them for nut-free households.

Can I add frosting?
Absolutely. A cream cheese frosting is classic and complements the cake’s spiced flavor beautifully. For a lighter option, dust with powdered sugar or drizzle a simple glaze.

Conclusion

This Hawaiian Carrot Pineapple Cake is an easy, comforting dessert that marries cozy spices with sunny pineapple for a cake that’s perfect for family dessert, potlucks, or simple weekend baking. Its straightforward method and pantry-friendly ingredients make it accessible to beginner bakers, while optional add-ins and frosting let more experienced cooks customize it. If you’d like to compare a similar classic version, see this reliable Carrot Pineapple Cake Recipe – Allrecipes for another take on the flavors. Give this recipe a try, share slices with loved ones, and enjoy the warm, tropical comfort it brings.