hawaiian carrot pineapple cake recipe

Written BySheba G Updated On
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The Best hawaiian carrot pineapple cake recipe

This Hawaiian Carrot Pineapple Cake is one of my absolute favorite recipes. It is so moist and flavorful, and it always gets rave reviews from my family. My kids love the sweet pineapple and the creamy frosting, and I love that it has carrots and pineapple in it, so it feels a little bit healthier than a regular cake. It is perfect for a birthday party, a potluck, or just a weekend treat. The combination of warm spices and tropical fruit is just so good.

Hawaiian Carrot Pineapple Cake

4.9 from 610 votes

A moist and tender cake loaded with shredded carrots and crushed pineapple, topped with a rich cream cheese frosting. This tropical twist on a classic carrot cake is perfect for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup vegetable oil
3 large eggs
2 cups finely shredded carrots
1 cup crushed pineapple, drained

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
3In a large bowl, beat together sugar, oil, and eggs until well combined.
4Stir in the shredded carrots and crushed pineapple.
5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6Pour the batter into the prepared pan and spread evenly.
7Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
8For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and beat until light and fluffy.
9Frost the cooled cake. Slice and serve.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 5g

📝Notes

Be sure to drain the crushed pineapple well so the cake isn’t too wet. You can add 1/2 cup of chopped walnuts or pecans to the batter for extra crunch.

Watch Video Of How Hawaiian Carrot Pineapple Cake Works

This Hawaiian Carrot Pineapple Cake is always a good idea. It is simple to make, tastes amazing, and is a guaranteed crowd-pleaser for any family gathering or celebration. I hope you love it as much as we do.

❓ Frequently Asked Questions About Hawaiian Carrot Pineapple Cake

1. Can I use a different type of oil?

Yes, you can substitute the vegetable oil with canola oil or melted coconut oil. Just make sure the oil is neutral in flavor so it doesn’t overpower the cake.

2. Can I make this cake gluten-free?

Yes, you can use a 1:1 gluten-free all-purpose flour blend. The texture might be slightly different, but it will still be delicious.

3. How should I store this cake?

Store the cake in an airtight container in the refrigerator. Because of the cream cheese frosting, it needs to be kept cold. It will last for up to 4 days.

4. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just make sure to crush it finely and drain off any excess juice. Canned pineapple is usually more consistent in moisture content.

5. Can I leave out the nuts?

Absolutely. The recipe as written does not include nuts. If you add them, just fold them into the batter at the end.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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