Hawaiian Carrot Pineapple Cake

This Hawaiian carrot pineapple cake is a tropical twist on the classic carrot cake your grandmother might have served but with a sunny island upgrade. Moist and deeply flavorful with juicy pineapple and nutty walnuts all crowned in rich cream cheese frosting this cake brings a burst of color to birthdays family gatherings or whenever you need a treat that makes everyone smile.

I fell for this recipe when I baked it for my friend’s birthday last spring and now it is a recurring favorite for any family celebration the tropical flavors and extra-juicy texture give it a festive feel.

Ingredients

• All-purpose flour: brings structure to the batter opt for a fresh reliable brand for the best crumb
• Baking powder and baking soda: create a fluffy rise always check for freshness
• Ground cinnamon: infuses warmth use good quality for a richer taste
• Fine salt: sharpens every sweet bite and balances flavors
• Granulated sugar: sweetens and helps keep the cake moist
• Large eggs: bind the ingredients and contribute to the cake’s texture go for free-range for deeper flavor
• Vegetable oil: makes every slice incredibly tender try to pick a neutral oil
• Vanilla extract: rounds out all the other flavors pure extract offers the best aroma
• Finely grated carrots: give natural sweetness and moisture choose firm and fresh carrots
• Crushed pineapple: delivers juicy tang be sure to drain it well
• Chopped walnuts: add texture and nutty crunch toast lightly for bigger flavor
• Cream cheese: gives the frosting its signature tang choose full fat for best results
• Unsalted butter: softens the frosting and helps it whip up fluffy
• Powdered sugar: sweetens and smooths the frosting sift to prevent lumps
• Pineapple chunks and shredded carrots: add color and a fresh finish for garnish

Instructions

Prepare the Pan and Oven:

Grease a 23 by 33 centimeter rectangular baking pan thoroughly with butter and flour then set your oven to 175 degrees Celsius so it is fully preheated before baking

Mix Dry Ingredients:

In a medium-sized bowl whisk together all-purpose flour baking powder baking soda ground cinnamon and salt until evenly combined ensuring all leaveners are distributed

Blend Wet Ingredients:

In a large bowl beat granulated sugar eggs vegetable oil and vanilla extract for several minutes until the mixture is smooth slightly thickened and pale so you get an even crumb later

Combine Mixtures:

Gradually add the dry ingredients into the wet mixture stirring with a spatula or wooden spoon just until you cannot see streaks of flour take care not to overmix for a tender cake

Fold in Add-ins:

Gently fold in the finely grated carrots well-drained crushed pineapple and chopped walnuts until they are dispersed throughout the batter for bursts of flavor in each bite

Bake the Cake:

Transfer the batter to the prepared pan and level it out bake for thirty-five to forty minutes or until the center springs back and a toothpick comes out clean then let cool completely in the pan so it does not crumble

Make the Frosting:

Beat softened cream cheese and butter together with a mixer until creamy and light then add powdered sugar and vanilla extract beating again until you have a fluffy smooth frosting

Frost and Garnish:

Spread the frosting thickly and evenly over the cooled cake then add pineapple chunks and a sprinkle of shredded carrots on top for a festive finish

Carrots are one of my favorite baking ingredients their natural sweetness and ability to keep cakes moist are unmatched. My kids always sneak bits of extra grated carrot when I make this cake and it sparks memories of helping my own mom with her baking projects.

Storage Tips

Store this cake covered in the refrigerator for up to five days. For best results let slices come to room temperature before serving to soften the frosting and bring out the flavors. If making ahead you can freeze unfrosted cake layers wrapped tightly and frost just before serving.

Ingredient Substitutions

If you cannot have nuts simply omit the walnuts or swap in pecans for a similar crunch. Out of pineapple try substituting apple sauce or well-drained mandarin oranges. For a dairy-free version use a plant-based cream cheese and vegan butter for the frosting.

Serving Suggestions

This cake is festive enough for birthdays Easter brunch or family picnics. Pair with freshly brewed coffee or tangy tropical tea. Try cutting into small squares for parties or packing in lunchboxes with an ice pack for a sweet treat.

Cultural and Historical Context

Carrot cake has roots reaching back to medieval carrot puddings but Hawaiian adaptations often include pineapple for extra moisture and brightness. Grown in island gardens both carrots and pineapples reflect flavors loved in Hawaii and beyond.

Seasonal Adaptations

For springtime swap in pastel-colored sprinkles In summer add toasted coconut to the garnish Fall is a great time to add extra cinnamon or swap in pumpkin spice

Success Stories

I have brought this cake to potlucks where it vanishes in minutes. One friend made it for her wedding dessert table and guests asked for the recipe. Children love decorating the frosted cake with fresh pineapple shapes and extra carrot curls.

Freezer Meal Conversion

Bake your cake in advance and freeze tightly wrapped layers for up to three months. When ready to serve thaw at room temperature then whip up a fresh batch of frosting and decorate. The texture and flavor are just as vibrant as fresh.

This cake brightens every occasion with its tropical flavor and festive look. Make it once and you will want to bring it to every party or picnic.

Recipe FAQs

→ What makes this cake so moist?

The blend of freshly grated carrots, crushed pineapple, and vegetable oil creates a soft, moist texture throughout.

→ Can I leave out the walnuts?

Absolutely. Walnuts are optional and may be omitted for a nut-free cake without compromising flavor or texture.

→ Is canned pineapple suitable for this cake?

Yes, well-drained canned crushed pineapple works perfectly. Be sure to remove excess juice for best results.

→ What kind of frosting is used?

Cream cheese frosting, made with butter and powdered sugar, gives a luscious and tangy finish to the cake.

→ How should the cake be stored?

Keep the cake refrigerated in an airtight container to maintain freshness and prevent the frosting from softening.

→ Can I make this cake in advance?

Yes, you can bake and frost the cake a day ahead. It often tastes even better after resting overnight in the fridge.