This dessert blends sweet carrots and tropical pineapple for a moist, flavorful treat, complemented by a creamy, tangy cream cheese frosting. The interior is soft and rich, with hints of cinnamon and the option of toasted walnuts for added crunch. Finished with a gleam of pineapple and carrot garnish, it’s an irresistible centerpiece perfect for spring gatherings or whenever you crave a bit of island-inspired comfort. The effortless batter ensures each bite is bursting with flavor, ensuring a crowd-pleaser every time.
Moist tropical carrot pineapple cake is my go to treat for birthdays and spring gatherings because it captures that perfect balance of rich spice and lush fruit. The aroma alone draws everyone to the kitchen and the tangy cream cheese frosting turns every bite into something special. When I first baked this cake for a family picnic it disappeared before the rest of the dessert table was even touched.
Why You’ll Love This Recipe
Uses basic pantry staples and fresh produce so you do not have to run to a specialty store
Super moist texture thanks to pineapple and carrots
Ready to frost and serve in under an hour
Always gets rave reviews even from those who are not carrot cake fans
I first discovered this classic when searching for a bright spring dessert for Easter brunch. Now it is a must have for family birthdays and celebrations year round.
All purpose flour: you want unbleached flour for a tender crumb and steady rise
Baking powder and baking soda: these double leaveners create fluffiness and prevent a dense texture
Ground cinnamon: gives a warm aroma and blends beautifully with carrot and pineapple
Salt: highlights the sweetness and balances flavors
Granulated sugar: mixes easily and creates that caramel tinted golden top
Large eggs: room temperature eggs trap more air and keep the cake light
Vegetable oil: neutral and moist oil mixes in smoothly and keeps the cake cloud soft
Vanilla extract: always use real vanilla for the best aroma
Grated carrots: fresh from the market are best and bring both moisture and sweetness
Crushed pineapple: well drained pineapple makes the cake extra juicy without being soggy
Chopped walnuts: add crunch and depth optional but wonderful if you love a nutty cake
Cream cheese: for the frosting soften for an airy whipped finish
Unsalted butter: yields rich frosting when softened fully
Powdered sugar: sifts easily and means zero lumps in your frosting
Vanilla extract: adds lift and aroma to the frosting
Pineapple chunks and shredded carrots: colorful garnish and an extra dose of fresh flavor
Step-by-Step Instructions
Preheat and Prep:
Set your oven to three hundred fifty degrees Fahrenheit and prepare a nine by thirteen inch baking pan. Grease with butter and dust lightly with flour for easy cake removal.
Mix Dry Ingredients:
In a medium bowl thoroughly whisk the flour baking powder baking soda cinnamon and salt. This step removes clumps and blends the leaveners evenly.
Blend Wet Ingredients:
In a larger bowl vigorously beat the granulated sugar eggs oil and vanilla extract until creamy and pale. This traps air which keeps your cake extra tender.
Combine Batter:
Slowly add the dry mixture to the wet mixture stirring gently to avoid overmixing. Mix just until the flour disappears so you will not get a tough cake.
Add Carrots Pineapple Walnuts:
Fold in the freshly grated carrots and well drained pineapple with a spatula. If using add in the chopped walnuts now for extra crunch.
Bake:
Spread the batter evenly into your prepared baking pan. Bake for thirty five to forty minutes or until a toothpick comes out clean. Let the cake cool in the pan for at least thirty minutes.
Make Frosting:
In a large bowl beat together the softened cream cheese and butter until fluffy. Gradually mix in powdered sugar and vanilla extract until smooth and creamy.
Frost and Garnish:
Once cake is completely cool spread the frosting generously over the surface. Garnish with pineapple chunks and shredded carrots for a sunny tropical touch.
You Must Know
Packed with vitamin rich carrots
Can be made nut free for allergies
Stays moist for days making it a great make ahead dessert
My favorite part of this cake is the way the cinnamon and pineapple create a sweet warmth that reminds me of summer picnics growing up. Adding the garnish with my daughter makes it feel extra special and we always taste test a spoonful of frosting first because we cannot help ourselves.
Storage Tips
Keep the cake stored in an airtight container in the fridge for up to four days. I suggest letting each slice come to room temperature before serving for the softest texture and brightest flavors. This cake also freezes beautifully for up to three months just wrap tightly in plastic before adding the frosting.
Ingredient Substitutions
You can swap walnuts with pecans or leave them out for a nut free cake that still bakes perfectly. If you do not have pineapple try grated apple for a similar juicy effect though pineapple brings the sunshine and makes this cake truly Hawaiian.
Serving Suggestions
Serve chilled or at room temperature with extra pineapple or berries scattered over the top for a festive look. I also love pairing this cake with a hot cup of tea or fresh coffee on a slow afternoon. For something even more indulgent a small scoop of vanilla ice cream alongside is always a hit.
Cultural and Historical Context
Carrot cake is rooted in classic European baking but the addition of pineapple and nuts turns it into an island celebration. The blend became popular in Hawaiian and tropical inspired recipes because both ingredients are abundant locally. This tradition now finds its way onto holiday tables everywhere but it still tastes like a trip to the tropics.
Pro Tips
Drain the pineapple very well to prevent soggy batter
Do not skip sifting your powdered sugar for lump free frosting
Spread frosting on a completely cool cake so it stays thick and fluffy
Frequently Asked Questions
→ Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well. Just chop and drain any excess juice to match the consistency of canned.
→ How can I make this cake nut-free?
Simply omit the walnuts without affecting texture or flavor, keeping the cake soft and moist.
→ Does the cake need to be refrigerated?
Store leftovers in the fridge due to the cream cheese frosting for best freshness.
→ Can I substitute oil with butter?
While butter can be used, oil gives a moister crumb. Melted butter will change the texture slightly.
→ What’s the best way to shred carrots?
Grate carrots by hand using a box grater for best texture, or use a food processor for speed.
→ How do I know when the cake is baked through?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Hawaiian Carrot Pineapple Cake
Sweet carrot cake with pineapple, layered with tangy cream cheese frosting and a hint of spice.
Prep Time
25 Minutes
Cook Time
40 Minutes
Total Time
65 Minutes
By: Zaho
Category: Desserts
Difficulty: Intermediate
Cuisine: Hawaiian-inspired American
Yield: 12 Servings (One rectangular cake (23 x 33 cm), serves 12)
Dietary: Vegetarian
Ingredients
→ Cake Base
250 g all-purpose flour
10 g baking powder
5 g baking soda
2 g ground cinnamon
3 g fine salt
300 g granulated sugar
3 large eggs
240 ml vegetable oil
10 ml vanilla extract
220 g carrots, finely grated
150 g crushed pineapple, well drained
60 g walnuts, chopped (optional)
→ Frosting and Garnish
225 g cream cheese, softened
115 g unsalted butter, softened
240 g powdered sugar
5 ml vanilla extract
Pineapple chunks, for garnish
Shredded carrots, for garnish
Instructions
Heat oven to 175°C. Grease and flour a 23 x 33 cm rectangular baking pan.
Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
In a large bowl, beat granulated sugar, eggs, vegetable oil, and vanilla extract until homogenous and smooth.
Gradually add the dry mixture into the wet mixture, stirring until just blended.
Fold in grated carrots, drained crushed pineapple, and, if using, chopped walnuts until evenly distributed.
Transfer batter to the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean. Allow cake to cool completely in the pan.
For the frosting, beat softened cream cheese and butter until creamy. Add powdered sugar and vanilla extract and continue to beat until smooth and fluffy.
Spread cream cheese frosting evenly over the cooled cake. Garnish with pineapple chunks and shredded carrots as desired.
Notes
Ensure pineapple is well drained to prevent excess moisture from affecting cake structure.
For even layers, allow cake to cool fully before applying frosting.
Tools You’ll Need
23 x 33 cm rectangular baking pan
Electric mixer or stand mixer
Mixing bowls
Rubber spatula
Whisk
Measuring cups and spoons
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Zaho
Enjoy home-cooked meals made with love and shared from a family kitchen.
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