Hawaiian Carrot Pineapple Cake Recipe

The Hawaiian Carrot Pineapple Cake Recipe is moist, sweet and full of tropical flavor. This cake mixes fresh carrots with crushed pineapple for a soft texture.

It feels light but still rich and satisfying. I love how simple ingredients create such a special dessert. Many people search for how to make Hawaiian Carrot Pineapple Cake because it tastes homemade and comforting.

This recipe works well for birthdays, gatherings or weekend baking. Once you try it, this cake quickly becomes a favorite in your kitchen.

My Experience With This Hawaiian Carrot Pineapple Cake

I first baked this cake for a family dinner at home. I wanted something easy but different. The smell of pineapple and spices filled the kitchen while baking.

Everyone noticed it right away. When we sliced the cake, it looked moist and soft. The first bite surprised everyone with sweetness and freshness.

Since then, I bake this cake often. It never disappoints and always gets compliments.

Recipe Card Info

• Recipe Name: Hawaiian Carrot Pineapple Cake
• Servings: 10 slices
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Course: Dessert
• Cuisine: Hawaiian-inspired
• Calories: 380 kcal per serving

Equipment List

• Large mixing bowl
• Medium mixing bowl
• Measuring cups
• Measuring spoons
• Whisk
• Rubber spatula
• Box grater
• Cake pan
• Oven

Ingredients You Need for Hawaiian Carrot Pineapple Cake

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon powder
• ½ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• ¾ cup vegetable oil
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or pecans

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease the cake pan well. This helps the cake release easily after baking and prevents sticking.

2. Mix Dry Ingredients

In a medium bowl, add flour, baking soda, cinnamon and salt. Whisk gently until combined. This step helps spread the leavening evenly.

3. Beat Eggs and Sugar

In a large bowl, beat eggs with white and brown sugar. Mix until smooth and light. This creates a good base for the cake batter.

4. Add Oil and Vanilla

Pour vegetable oil and vanilla into the egg mixture. Stir slowly until blended. The oil keeps the cake moist and tender.

5. Add Carrots and Pineapple

Add grated carrots and drained pineapple. Mix gently using a spatula. Make sure the pineapple is well drained.

6. Combine Dry and Wet Mixtures

Add dry ingredients to the wet mixture in parts. Mix slowly until just combined. Do not overmix the batter.

7. Add Nuts and Pour Batter

Fold in chopped nuts if using. Pour batter into the prepared pan. Spread evenly with a spatula.

8. Bake the Cake

Bake for 35 to 40 minutes. Insert a toothpick in the center. It should come out clean when done.

9. Cool Before Serving

Remove the cake from the oven. Let it cool completely before slicing. This helps the cake set properly.

Recipe Tips

• Always drain the pineapple well to avoid soggy batter.
• Grate carrots fresh for better texture and flavor.
• Do not overmix the batter or the cake may turn dense.
• Use room temperature eggs for smooth mixing.
• Let the cake cool fully before cutting.

Nutrition Information

Nutrient	Amount per Serving
Calories	380 kcal
Protein	6 g
Fat	18 g
Carbohydrates	48 g
Fiber	3 g
Sugar	32 g

Serving Suggestions

This cake tastes great on its own. You can also serve it with cream cheese frosting or whipped cream.

I enjoy it with hot tea or coffee. It works well as a dessert or afternoon snack. The tropical flavor feels light and refreshing.

Best Sides To Serve With

Serve this cake with fresh fruit like mango or berries. Vanilla ice cream pairs well with warm slices. A glass of cold milk also balances the sweetness nicely.

Storage and Reheating Tips

Store leftover cake in an airtight container. Keep it in the refrigerator for up to four days. You can also freeze slices for later use.

To reheat, warm slices in the microwave for ten seconds. Avoid overheating to keep the cake moist.

FAQs about Hawaiian Carrot Pineapple Cake

Can I make this cake without nuts?
Yes, you can skip the nuts completely. The cake will still be moist and flavorful. Nuts are optional and only add texture.

Can I use canned carrots instead of fresh carrots?
Fresh carrots work best for texture and taste. Canned carrots may make the cake too soft and watery.

How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.

Can I add frosting to this cake?
Yes, cream cheese frosting pairs very well. Let the cake cool fully before frosting to avoid melting.

Conclusion

This Hawaiian Carrot Pineapple Cake Recipe is simple, moist and full of flavor. The ingredients are easy to find. The steps are clear and beginner friendly.

If you are learning how to make Hawaiian Carrot Pineapple Cake, this recipe is a great start.

Once you try it, you will enjoy baking it again. This cake truly brings warmth and tropical comfort to any table.