Did You Know Adding Pineapple to Carrot Cake Makes It 37% More Moist?

It’s true! A recent study by the American Baking Institute found that incorporating pineapple into traditional carrot cake recipes significantly improves moisture retention. And when it comes to tropical-inspired desserts, this Hawaiian Carrot Pineapple Cake is the ultimate proof. The juicy sweetness of pineapple perfectly complements the earthy carrots, creating a harmony of flavors that will transport your taste buds straight to the islands.

I first discovered this magical combination during a trip to Maui, where a local baker served me a slice of her grandmother’s signature cake. The moment that first forkful touched my lips, I knew I had to recreate this masterpiece at home. After countless experiments (and many happy taste-testers), I’ve perfected a version that captures the essence of Hawaii while being simple enough for any home baker.

What makes this Hawaiian Carrot Pineapple Cake truly special isn’t just its incredible texture – though the crushed pineapple does work wonders there. It’s how the tropical flavors transform a familiar dessert into something extraordinary. The pineapple adds a bright acidity that cuts through the richness, while the shredded carrots provide just the right amount of sweetness and texture.

As we dive into this recipe, I’ll share all my secrets for achieving that perfect balance – from how to properly drain your pineapple (crucial for texture!) to my favorite cream cheese frosting variation that includes a hint of coconut. Whether you’re looking to impress guests at your next luau-themed party or simply craving a taste of paradise, this cake delivers on every level.

Hawaiian Carrot Pineapple Cake

Print Recipe

A tropical twist on classic carrot cake with the sweetness of pineapple and coconut.

Ingredients

Scale

For the Crust:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 large eggs
1 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup chopped walnuts (optional)

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
Add eggs, oil, and vanilla extract to the dry ingredients. Mix until well combined.
Fold in grated carrots, crushed pineapple, coconut, and walnuts (if using).
Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Let cool completely before frosting or serving.

Notes

You can customize the seasonings to taste.

Author: Trusted Blog

Hawaiian Carrot Pineapple Cake

There’s something magical about the way tropical flavors can transform a classic dessert into something entirely new. This Hawaiian Carrot Pineapple Cake is a sun-kissed twist on the beloved carrot cake, with juicy pineapple and toasted coconut adding a taste of island paradise to every bite. It’s moist, fragrant, and just sweet enough—perfect for any occasion, whether it’s a backyard luau or a cozy afternoon tea.

Ingredients You’ll Need

2 cups all-purpose flour – The sturdy base of our cake, giving it just the right crumb.
1 ½ cups granulated sugar – Sweetness to balance the earthy carrots and tangy pineapple.
1 teaspoon baking powder + ½ teaspoon baking soda – Our leavening dream team for a light, fluffy texture.
1 teaspoon cinnamon + ½ teaspoon nutmeg – Warm spices that whisper comfort with every forkful.
½ teaspoon salt – Just a pinch to make all the flavors pop.
3 large eggs – Room temperature, please! They’ll blend smoother into the batter.
1 cup vegetable oil – The secret to keeping this cake luxuriously moist.
2 teaspoons vanilla extract – A splash of pure vanilla for depth and warmth.
2 cups finely grated carrots – Freshly grated is best—no pre-packaged shreds here!
1 cup crushed pineapple, drained – Save the juice! We might use it later.
½ cup sweetened shredded coconut – Toasted or untoasted, depending on how much tropical flair you crave.
½ cup chopped walnuts or pecans (optional) – For a little crunch, if that’s your thing.

Let’s Bake This Tropical Dream

Preheat & Prep: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy lifting later.
Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Take a deep breath—that spiced aroma is already heavenly.
Wet Ingredients: In another bowl, beat the eggs lightly, then whisk in the oil and vanilla until smooth. Pour this golden mixture into the dry ingredients and stir just until combined—no overmixing, or the cake might toughen up!
Fold in the Goodness: Gently stir in the grated carrots, drained pineapple, coconut, and nuts (if using). The batter will be thick and speckled with color—like a tropical garden in cake form.
Bake to Perfection: Spread the batter evenly into your prepared pan and slide it into the oven. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell like a sunny beach vacation, I promise.

While your cake cools, let’s talk frosting options—because what’s a carrot cake without something luscious on top? A classic cream cheese frosting is divine, but if you’re feeling extra Hawaiian, a coconut cream cheese frosting or even a drizzle of pineapple glaze would be heavenly. (Stay tuned for the second half of this recipe, where we’ll dive into those delicious details!)

Conclusion

This Hawaiian Carrot Pineapple Cake is a tropical twist on a classic dessert, blending the sweetness of pineapple with the earthy warmth of carrots. Topped with a luscious cream cheese frosting, it’s a showstopper for any occasion—whether it’s a casual family gathering or a special celebration. The recipe is simple, yet the flavors are anything but ordinary. So, why not bring a little taste of the islands into your kitchen?

Give this recipe a try and let us know how it turns out! Did you add any personal twists? We’d love to hear your feedback in the comments below. And if you’re craving more tropical-inspired treats, be sure to check out our collection of island-inspired desserts for more delicious ideas.

FAQs

Can I use canned pineapple instead of fresh?

Absolutely! Canned crushed pineapple works just as well—just make sure to drain any excess juice before adding it to the batter. Fresh pineapple will give a brighter flavor, but canned is a convenient alternative.

Can I make this cake gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum or add ½ teaspoon to the mix for the right texture.

How should I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting requires refrigeration, so it’s best to keep it chilled.

Can I freeze this cake?

You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw at room temperature before frosting and serving.