Hawaiian Carrot Pineapple Cake

Some cakes please a crowd but this Hawaiian Carrot Pineapple Cake draws everyone to the kitchen the minute it hits the oven. Moist, tropical, and crowned with tangy cream cheese frosting, it’s a staple at birthdays and summer gatherings in my family. Each slice has bright pineapple mingled with sweet carrots and a gentle crunch from toasted walnuts.

I first stumbled onto this cake for my mother’s birthday. Now whenever we want something more comforting than a basic carrot cake, we bake this. The scent alone makes it an instant tradition.

Ingredients

• All-purpose flour: provides structure so your cake holds together softly
• Granulated sugar: sweetens and helps cakes stay moist
• Shredded carrots: keep it extra moist and add lovely color use fresh carrots for best texture
• Crushed pineapple: brings juicy flavor plus a bit of tang look for pineapple packed in juice not syrup
• Eggs: bind the batter and give richness
• Vegetable oil: delivers a tender crumb choose a neutral oil like canola or sunflower
• Walnuts: add nutty crunch toast lightly for even more flavor
• Baking powder and baking soda: give necessary rise for fluffy layers
• Ground cinnamon and nutmeg: offer warm spice nuances
• Salt: highlights all the sweet and spiced flavors
• Vanilla extract: deepens the aroma go for pure vanilla if possible
• Cream cheese plus unsalted butter: base for rich smooth frosting use cream cheese at room temp for easy mixing
• Powdered sugar: for a pillowy frosting texture sift for smoothest results
• A splash of milk: for perfecting the frosting’s spreadability

Instructions

Prepare Your Baking Pans:

Grease and flour two nine inch round cake pans so the layers release easily and the sides stay beautiful

Mix Dry Ingredients Thoroughly:

Whisk flour baking powder baking soda cinnamon nutmeg and salt in a large bowl until evenly blended this ensures an even rise and balanced flavor throughout each bite

Beat Sugars and Eggs:

In a different bowl combine granulated sugar eggs and oil whisk briskly until the mixture looks pale and slightly thick this step traps air for a lighter cake

Combine Carrots and Pineapple:

Fold shredded carrots and well drained crushed pineapple into the wet ingredients making sure every bit is coated this disperses moisture and fruitiness through every slice

Blend Wet and Dry Mixtures:

Add dry ingredients in batches to wet mixture stirring gently until just combined scraping the bottom so no flour pockets remain avoid overmixing which could make cake dense

Add Nuts for Texture:

Carefully fold in chopped walnuts for a pleasant crunch in each slice distributing them evenly so every forkful gets a little nut

Fill and Smooth Cake Pans:

Pour batter evenly into your prepared cake pans using a spatula to level the tops so layers bake uniformly

Bake Until Perfectly Set:

Place pans on the center oven rack and bake at three hundred fifty degrees for about thirty five minutes check with a toothpick in the center it should come out mostly clean with a few moist crumbs

Cool Cakes Completely:

Let cakes rest in their pans for about ten minutes then gently turn out onto wire racks to cool fully this keeps the crumb tender and frosting from melting

Whip Up Cream Cheese Frosting:

Beat softened cream cheese and unsalted butter together until light and creamy on high speed then gradually add powdered sugar and vanilla mixing until smooth stir in a tablespoon or so of milk if needed for silky spreading

Layer and Frost Your Cake:

Place the first cooled cake on your serving plate spread a generous layer of frosting on top then gently add the second layer and cover the top and sides generously smooth for elegant swirls or decorate with extra chopped walnuts if you like

Carrots are the star in this cake for me. When I was little I thought I would never want a carrot in dessert. But now I add extra because their fresh flavor wins everyone over at parties.

Storage and Leftover Tips

Keep extra cake tightly covered in the fridge. The cream cheese frosting means you want to keep it chilled for freshness. If you have large leftovers cut into slices and wrap individually for grab and go treats. This cake tastes even better the next day. Sometimes I make it one day ahead to let the flavors deepen. If you want to freeze some, skip the frosting for now and add it after thawing—this keeps the cake texture just right.

Easy Ingredient Swaps

No walnuts on hand Try pecans or even toasted coconut. If you need it dairy free use a vegan cream cheese and plant butter. Out of pineapple Try mango or even applesauce in a pinch.

Perfect Ways to Serve This

Fresh fruit slices and a drizzle of honey look beautiful on top. If you want more crunch, scatter toasted nuts over the finished frosting. For spring and Easter, I sometimes add edible flowers or grated carrot shreds right before serving.

Pour yourself some coffee and share a few slices—the best memories are made around dessert.

Recipe Q&A

→ Can I make this cake without walnuts?

Yes, the walnuts are optional and can be omitted without affecting the cake’s structure. The nuts add crunch and flavor, but the cake will be just as delicious without them.

→ How do I know when the cake is fully baked?

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking to keep it moist.

→ Can crushed pineapple be replaced with fresh pineapple?

Fresh pineapple can be used if it’s finely crushed and well drained. Avoid excess juice to prevent a soggy texture.

→ What’s the best way to frost the cake layers?

Once cooled, spread a generous layer of cream cheese frosting between the cakes, then cover the top and sides evenly for the best presentation.

→ How should leftovers be stored?

Store any leftovers in an airtight container in the refrigerator for up to four days to maintain freshness. Serve chilled or at room temperature.