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Hawaiian Carrot Pineapple Cake

This Hawaiian carrot pineapple cake is a soft and moist dessert made with grated carrots and crushed pineapple for natural sweetness and texture. Warm spices add flavor, while optional coconut and nuts give a light tropical twist. The cake is easy to prepare in simple steps and bakes into a tender, rich crumb. It can be served plain or topped with a smooth cream cheese frosting. This moist carrot cake with pineapple is ideal for everyday baking, gatherings, or celebrations, and stays fresh for several days when stored properly.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 c all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 c granulated sugar
  • 3/4 c brown sugar
  • 3/4 c vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 c grated carrots
  • 3/4 to 1 c crushed pineapple
  • 1/2 c shredded coconut optional
  • 1/2 c chopped nuts optional

Method
 

  1. Preheat oven to 350 degrees Fahrenheit and prepare a 9 x 13 inch pan.
  2. In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
  3. In a separate bowl, mix sugars and oil until blended. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Gradually add dry ingredients into the wet mixture and stir until just combined. Do not overmix.
  5. Fold in grated carrots and crushed pineapple. Add coconut and nuts if using. Mix gently until evenly distributed.
  6. Pour batter into the prepared pan and spread evenly.
  7. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and allow the cake to cool completely in the pan.
  9. Prepare frosting by beating cream cheese and butter until smooth. Add powdered sugar gradually and mix until creamy. Stir in vanilla.
  10. Spread frosting over the cooled cake, slice, and serve.

Notes

  • Use freshly grated carrots for best results
  • Lightly drain pineapple to maintain moisture balance
  • Avoid overbaking to keep the cake soft
  • Frost only after the cake has fully cooled