Hawaiian Carrot Pineapple Cake

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I can still remember the first time I baked this Hawaiian Carrot Pineapple Cake — the sweet scent of cinnamon, toasted pecans, and crushed pineapple wafting through the kitchen instantly transported me to a tropical island. It’s not your ordinary carrot cake. The pineapple adds a subtle tang and intense moistness, while the cream cheese frosting brings in that creamy, slightly tangy richness. Every bite feels like a celebration.

This cake has become my go-to for family gatherings, summer picnics, and even cozy winter nights when I need a little sunshine on my plate. It’s got layers of texture, flavor, and comfort. I especially love how the pineapple chunks on top make it look as joyful as it tastes — it’s rustic, vibrant, and indulgent all at once.

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Why You’ll Love This Hawaiian Carrot Pineapple Cake

• Moist and flavorful: Thanks to crushed pineapple and freshly grated carrots.
• Tropical twist: A carrot cake like no other, with bright, fruity notes.
• Creamy frosting: Tangy cream cheese frosting that pairs perfectly with the spiced cake.
• Texture heaven: Crunchy pecans, soft cake, juicy fruit — it’s all in there.
• Make-ahead friendly: Tastes even better the next day!
• Great for any season: Whether it’s springtime brunch or a fall potluck, this cake belongs.

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What Kind of Pineapple Should I Use?

When it comes to the pineapple in this Hawaiian Carrot Pineapple Cake, I always go with crushed canned pineapple in juice — not syrup. It blends seamlessly into the batter, keeping the cake ultra-moist without overpowering the flavor. Drain it slightly, but don’t squeeze it dry; you want some of that juice to mingle with the other ingredients.

If you’re using fresh pineapple, finely chop it and give it a quick pulse in a food processor to mimic the texture of crushed pineapple. Just remember, fresh pineapple tends to be less sweet than canned, so you might want to add a touch more sugar or honey to balance it out.

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Options for Substitutions

This recipe is flexible, and I’ve tested a few variations that work beautifully:

• No pecans? Try walnuts or shredded coconut for texture and flavor.
• Dairy-free? Use a plant-based cream cheese for the frosting and swap in almond milk yogurt in the batter if needed.
• Gluten-free? A good 1:1 gluten-free flour blend works fine here — just avoid overmixing.
• Egg alternatives? Three tablespoons of ground flaxseed mixed with 9 tablespoons of water (let sit for 10 minutes) can replace the eggs.
• Frosting swap? If you’re not a fan of cream cheese, a whipped coconut cream frosting is a fun tropical alternative.

These changes still give you a rich, satisfying cake with that Hawaiian twist intact.

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Ingredients for This Hawaiian Carrot Pineapple Cake

Carrots
Freshly grated carrots are the heart of this cake. They provide natural sweetness, moisture, and a lovely texture that balances the softness of the crumb.

Crushed Pineapple
Adds tropical flavor and keeps the cake incredibly moist. It also enhances the sweetness without needing extra sugar.

All-Purpose Flour
The structure and foundation of the cake. It binds everything together while keeping the crumb light and fluffy.

Granulated Sugar & Brown Sugar
A blend of the two offers depth — white sugar sweetens cleanly, while brown sugar brings caramel notes and added moisture.

Eggs
They provide richness and help the cake rise while creating a stable, tender structure.

Vegetable Oil
Keeps the cake soft and moist for days, much more effective than butter for this style of cake.

Baking Soda & Baking Powder
These leavening agents ensure the cake is tall, airy, and not too dense.

Cinnamon & Nutmeg
Warm spices that cozy up to the sweet pineapple and carrot beautifully. They give the cake its signature comforting aroma.

Salt
Essential for balancing the sweetness and enhancing all the other flavors.

Chopped Pecans
They bring a welcome crunch and nutty undertone that pairs wonderfully with the sweet and spiced base.

Cream Cheese & Butter
The duo that forms the base of the frosting — creamy, tangy, and rich enough to complement every bite.

Powdered Sugar
Gives the frosting its classic sweet and fluffy finish without any graininess.

Vanilla Extract
Adds a subtle background note that pulls everything together, both in the cake and frosting.

Pineapple Chunks (for topping)
Optional but beautiful — they give a final tropical pop and juicy bite right on top of the creamy frosting.

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Step 1: Prep the Pans and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. This step makes sure the layers come out clean and beautiful every time.

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Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures that the leavening agents and spices are evenly distributed throughout the batter.

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Step 3: Combine the Wet Ingredients

In a separate bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until smooth and slightly frothy. Slowly drizzle in the vegetable oil while whisking until fully incorporated.

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Step 4: Fold in the Carrots and Pineapple

Gently stir in the grated carrots and crushed pineapple (including a bit of juice). This mixture will already start to look vibrant and fragrant.

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Step 5: Add the Dry to the Wet

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix — you want a light, tender crumb.

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Step 6: Stir in the Chopped Pecans

Fold in the chopped pecans for that perfect nutty crunch in every bite.

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Step 7: Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

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Step 8: Make the Cream Cheese Frosting

In a large bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then stir in vanilla extract. Beat until light and fluffy.

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Step 9: Assemble and Frost

Once the cake layers are completely cool, spread a thick layer of frosting between them. Frost the outside and top of the cake generously. Finish with pineapple chunks and a sprinkle of chopped pecans if desired.

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How Long to Cook the Hawaiian Carrot Pineapple Cake

This cake bakes at 350°F (175°C) for 30 to 35 minutes. You’ll know it’s ready when the tops are golden, the center springs back lightly when touched, and a toothpick inserted into the center comes out clean.

If you’re baking in a different pan size — say, a 9×13-inch pan — it might need a little longer (closer to 40–45 minutes), so keep an eye on it around the 35-minute mark.

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Tips for Perfect Hawaiian Carrot Pineapple Cake

• Grate your carrots fresh: Pre-shredded carrots are too dry and thick. Freshly grated carrots give the cake moisture and tenderness.
• Don’t overmix the batter: Fold gently just until combined. Overmixing can make the cake dense and chewy.
• Use room temperature ingredients for frosting: This helps create a smooth, spreadable consistency without lumps.
• Drain but don’t dry the pineapple: You want some of the juice to stay — it contributes to that ultra-moist texture.
• Chill the cake before slicing: Letting it rest in the fridge for 30–60 minutes firms up the frosting and makes slicing clean and easy.
• Toast the pecans (optional): Lightly toasting enhances their flavor and adds even more crunch to the cake.

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Watch Out for These Mistakes While Cooking

• Using too much pineapple juice: If you don’t drain the crushed pineapple slightly, the batter can become overly wet and may not bake evenly.
• Skipping parchment paper: The cake is moist and tender — without parchment, you risk breaking it when removing from the pan.
• Overbaking: This cake goes from perfectly moist to dry quickly. Start checking around 30 minutes with a toothpick or cake tester.
• Not cooling before frosting: Frosting a warm cake will melt the cream cheese frosting into a mess. Patience pays off.
• Using cold frosting: It’ll tear the cake. Let your frosting come to room temperature for smooth, easy spreading.

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What to Serve With Hawaiian Carrot Pineapple Cake?

Coffee or Espresso

The bold bitterness of coffee balances out the sweet richness of the cake beautifully.

Fresh Tropical Fruit Salad

A mix of mango, kiwi, and papaya adds freshness and mirrors the tropical flavors of the cake.

Whipped Coconut Cream

Serve a dollop on the side for an airy, dairy-free complement.

Chilled Pineapple Juice or Sparkling Water

A light, fruity drink that refreshes the palate between bites.

Vanilla Bean Ice Cream

Classic and creamy — the cool contrast makes this a showstopping dessert duo.

Mint-Infused Iced Tea

Bright and cooling, it adds a herbal contrast to the spice of the cake.

Toasted Coconut Chips

Scatter on the serving plate for extra crunch and a pretty garnish.

Soft Cheese Board

If serving this at a brunch or gathering, pair with soft brie or mascarpone for a savory counterpoint.

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Storage Instructions

This Hawaiian Carrot Pineapple Cake stores beautifully — in fact, it might taste even better the next day as the flavors settle and deepen.

• Refrigerator: Store the cake in an airtight container or covered with plastic wrap for up to 5 days in the fridge. Because of the cream cheese frosting, refrigeration is a must.
• Freezer: You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then foil. Thaw in the fridge overnight before frosting.
• Make-ahead tip: Bake the cake layers a day ahead, frost the next day — this gives a firmer texture and makes it easier to decorate.

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Estimated Nutrition (Per Serving, based on 12 servings)

• Calories: 430
• Total Fat: 23g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 280mg
• Carbohydrates: 52g
• Fiber: 2g
• Sugar: 35g
• Protein: 4g
• Serving Size: 1 slice
• Diet: Vegetarian
• Category: Dessert

Note: Nutrition values are approximate and may vary depending on the exact ingredients used.

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Frequently Asked Questions

Can I make this cake ahead of time?

Yes! You can bake the cake layers up to two days in advance. Just wrap them tightly and refrigerate. Frost the cake the day you plan to serve it for the freshest presentation.

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Can I use fresh pineapple instead of canned?

Absolutely. Just make sure to finely chop or lightly pulse it in a food processor to mimic the texture of crushed pineapple, and try to keep some of the juice for moisture.

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Is this cake overly sweet?

Not at all. The crushed pineapple and carrots add natural sweetness, while the tangy cream cheese frosting balances everything out.

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Can I bake this in a 9×13-inch pan instead of layers?

Yes! A 9×13-inch pan works great. Just increase the baking time slightly — check around 40–45 minutes.

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Can I leave out the nuts?

Sure. The pecans add texture, but the cake will still be delicious without them. You can also substitute with shredded coconut or sunflower seeds if you’d like crunch.

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Does it need to be refrigerated?

Yes. Because of the cream cheese frosting, it should be stored in the fridge. Let it come to room temperature before serving for the best texture.

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Can I use pre-shredded carrots?

It’s not recommended. Pre-shredded carrots tend to be dry and thick. Freshly grated carrots provide moisture and integrate better into the batter.

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Can I make this into cupcakes?

Definitely! Spoon the batter into lined cupcake tins and bake for 20–24 minutes. This recipe yields about 24 cupcakes.

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Conclusion

This Hawaiian Carrot Pineapple Cake isn’t just a dessert — it’s a sweet slice of island comfort. Moist, spiced, and bursting with juicy pineapple and tender carrots, it’s the kind of cake that leaves people talking long after the last bite. Whether you’re baking it for a special occasion or simply to brighten a regular day, this recipe is one you’ll turn to again and again.

Ready to bring some sunshine into your kitchen? Let’s head to the printable version and start baking.

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