Name: Hawaiian Carrot Pineapple Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 cup brown sugar; 1 tsp baking powder; 1 1/2 tsp baking soda; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 4 large eggs; 1 cup vegetable oil; 3 cups grated carrots; 1 cup crushed pineapple (drained slightly); 1 cup chopped pecans; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 tsp vanilla extract

Imagine a moist, spiced carrot cake taken to tropical heights with sweet pineapple chunks and crowned with silky cream cheese frosting. This Hawaiian Carrot Pineapple Cake is the dessert that instantly transports you to a beachside celebration. It’s packed with grated carrots, crushed pineapple, and crunchy pecans, making every bite a delightful mix of textures and flavors.

What makes this cake stand out is how the pineapple not only adds juiciness but balances the warm spices with a burst of fruity brightness. Topped with a creamy layer of frosting and a sprinkle of toasted nuts, it’s the kind of dessert that steals the show at any gathering.

What Kind of Pineapple Should I Use?

For this recipe, canned crushed pineapple in juice works best. It provides just the right sweetness and moisture without being overly chunky. Make sure to drain it slightly but keep it a bit juicy to infuse the cake batter beautifully. Fresh pineapple can also be used, but it should be finely chopped and juicy to mimic the canned texture.

Ingredients for the Hawaiian Carrot Pineapple Cake

Carrots: Freshly grated carrots bring moisture and natural sweetness to the cake.
Crushed Pineapple: Adds tropical flair and helps keep the cake tender and light.
Pecans: Provide a buttery crunch, both in the batter and sprinkled on top.
Flour: The foundation for structure, holding all the wet and chunky ingredients together.
Sugar: Both granulated and brown sugar enhance the sweetness and add depth.
Eggs: Bind the batter and create a rich, fluffy crumb.
Vegetable Oil: Keeps the cake moist and tender without overpowering flavors.
Spices (Cinnamon, Nutmeg): Add warmth and depth, perfectly complementing the carrots and pineapple.
Baking Powder & Baking Soda: Give the cake lift and lightness.
Cream Cheese Frosting Ingredients: Cream cheese, butter, powdered sugar, and vanilla extract create that irresistible tangy-sweet topping.

How To Make the Hawaiian Carrot Pineapple Cake

Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat the eggs and oil until smooth, then fold in the grated carrots, crushed pineapple (with a little juice), and chopped pecans. Gradually combine the wet and dry mixtures until fully incorporated.

Step 2: Bake the Cake

Divide the batter evenly into two greased and parchment-lined 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 3: Make the Cream Cheese Frosting

In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and a splash of vanilla extract, beating until fluffy and spreadable.

Step 4: Assemble the Cake

Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting over the top. Add the second cake layer and frost the top and sides. Finish by sprinkling chopped pecans around the edges and topping with fresh pineapple chunks if desired.

Serving and Storing This Tropical Cake

Serve this Hawaiian Carrot Pineapple Cake slightly chilled or at room temperature to let the cream cheese frosting shine. It pairs beautifully with a cup of coffee, tropical tea, or even a splash of rum-spiked whipped cream for a party-ready dessert.

To store, cover the cake tightly and refrigerate for up to 5 days. You can also freeze individual slices wrapped in plastic and foil for up to 2 months. Let them thaw in the fridge overnight before serving.

Frequently Asked Questions

How fine should I grate the carrots?

Use a medium grater. Finely grated carrots can turn mushy, while thick shreds add a nice texture.

Can I use fresh pineapple?

Yes! Just make sure it’s finely chopped and juicy to keep the cake moist.

What nuts can I substitute for pecans?

Walnuts work beautifully, or you can skip nuts altogether for a nut-free version.

Can I make this cake in advance?

Absolutely! Bake the layers a day ahead and frost the next day. It actually tastes even better after resting overnight.

How do I prevent the frosting from being too runny?

Make sure the cream cheese and butter are soft but not melted, and beat in the powdered sugar gradually.

Want More Dessert Ideas with a Tropical Twist?

If you love this Hawaiian Carrot Pineapple Cake, you’ll probably enjoy these other favorites:

Decadent Caramel Banana Pecan Cake for a rich southern-inspired treat.
Southern Hummingbird Cake Recipe with banana, pineapple, and pecans.
Pineapple Cheese Pie for a creamy, tropical no-bake option.
Refreshing Chili Lime Pineapple Cucumber Sticks for a light and zesty snack.
New York Cheesecake if you’re craving a classic dessert with endless topping possibilities.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add coconut or extra pecans? Maybe a touch of rum in the frosting?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter!