Ever had one of those days where you crave something sweet but, you know, not just another basic dessert? Enter heavenly Hawaiian pineapple carrot cream cake. It’s the fix for a snack attack and the cure for boring cakes. Honestly, if you’ve been making the same sweets over and over (looking at you, same-old coffee cake), it’s time to switch gears. Oh, and if you dig adventurous cakes like this, check out my favorite banana coffee cake or the always-fun angel food cake with brown sugar bourbon cream. But for now, let’s spill the beans on this pineapple carrot miracle cake.
Why You’ll Love This Carrot Cake
Alright. Here’s the truth. Most “healthy-ish” cakes are sneaky. They sneak in extra sugar and call it good for you because there’s—what—one carrot? Not here! You actually get that crunch and flavor from real, honest-to-goodness shredded carrots and real pineapple. (Bet you didn’t think a cake could feel almost refreshing, huh?)
This cake is crazy moist. So, you know, the kind you want to eat with your hands. Not joking. The pineapple brings this sunny, sweet-smack while the carrots add earthy sweetness. Top it with cream cheese frosting and it’s kind of like a five-star restaurant dessert, only way more comforting. If you like cakes that aren’t dry or “one note,” this is your new go-to.
Kids, adults, even picky aunties—everyone digs this cake. It’s way easier than it looks, and nobody will sniff out your shortcuts if you’re just using pantry basics. The only problem? It disappears. Fast. 
Recipe Variations
Here’s the best part about heavenly Hawaiian pineapple carrot cream cake. You can mess with it. No, really—you can! Wanna swap the nuts? Go right ahead. Feeling tropical? Shred some coconut in there (you won’t regret it).
Sometimes I get wild and add a handful of raisins or chopped pecans. Not a raisin person? Skip them! Or, if you want double fruitiness, toss in a few chunks of mango. Makes the cake even more lush.
Someone in the family watching sugar? No worries. You can cut the sugar a tad, and—here’s my less-than-official pro tip—use applesauce instead of some of the oil. Works like a charm.
Heck, you could even make cupcakes for portion control (if portion control is your thing). This cake is super forgiving, so don’t stress about getting every detail “right.”
Expert Success Tips
So, you want your heavenly Hawaiian pineapple carrot cream cake to actually turn out… heavenly? Here’s what you really need to know (wish someone had clued me in the first time).
Don’t skimp on draining the pineapple. If it’s too wet, you’re basically making compost instead of cake. Trust me, I learned the hard way and ended up with a soggy mess. Use whole carrots and grate them yourself if you can, the pre-shredded bagged stuff is tough and doesn’t melt into the batter (plus it’s just more fun to do yourself).
Bring your eggs and butter to room temp before you start. It just mixes better and makes the batter fluffier. I know it seems fussy, but it’s really worth those extra ten minutes. Oh, and use full-fat cream cheese for the frosting. None of that half-fat stuff—it just tastes weird in frosting.
Giving you the bottom line: Don’t rush this. Relax, have fun, and remember, messy cakes still taste awesome.
Choosing the Right Ingredients: Pineapple
I think a lot of folks get nervous picking pineapple for baking. Don’t be. I go canned most times, honestly, but always check the label for “in juice,” not “in syrup.” Too much syrup makes it overly sweet and sticky, which isn’t what you want here.
If you’re feeling fancy, sure, chop fresh pineapple super small. It just takes forever. So, nine times out of ten, that trusty can saves the day. Drain it really well (give it a good squeeze in a sieve if you feel dramatic like me). That moisture balance makes all the difference. And hey, if you get stuck with pineapple tidbits instead of crushed—no panic, just chop ‘em finer and carry on.
One more tidbit: Sometimes in summer, I freeze my fresh pineapple and pull it out for baking when the winter blues hit. Works like magic, honestly.
Serve and Store
This is the part where folks go “uh, now what?” after baking. Don’t worry. Let’s break it down simple.
- Serve cold or at room temp. Both are good. (Sometimes I like it cold with morning coffee.)
- Dust the top with cinnamon or extra chopped nuts before serving.
- Store leftovers in the fridge, covered, for up to 5 days. Cream cheese frosting likes it cold.
- Freezes well! Slice it up, wrap tight in plastic, then foil, and you’ve got glorious cake-on-command later.
And if you want something wild yet similar, treat yourself to brown sugar pineapple wings or even grab a slice of blueberry coffee cake for your next sweet fix.
Common Questions
Q: Do I need to peel carrots first?
A: Yes, please. The peels taste kinda bitter (yuck). Scrub and peel for sweetness.
Q: I only have fresh pineapple. Can I still make this?
A: Definitely! Just chop it super fine and squeeze out any extra juice.
Q: Can I leave out the nuts?
A: Absolutely. No shame. Cake still tastes stellar without them.
Q: My cake got soggy. What did I do wrong?
A: Usually that’s too much pineapple juice or not draining it enough (been there). Squeeze it dry next time.
Q: Can I make this ahead for a party?
A: Oh yes! Make a day before. Frost and chill. Saves your sanity on party day.
Let’s Get to Baking, Friends!
Alright, you made it. I really believe this heavenly Hawaiian pineapple carrot cream cake is a solid showstopper. If you want even more ideas, check out the Hawaiian Carrot Pineapple Cake Ingredients for a great shopping list, or find fun inspiration at Happy 4th July!!! Free Hawaiian Carrot Pineapple Cake Recipe for Everyone. Trust me, once you bake this, your kitchen is basically the best bakery on the block. Have fun with it, mix things up, and let the pineapple magic wake up your cake game!
Hawaiian Pineapple Carrot Cream Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar Can reduce sugar if desired.
- 1 cup shredded carrots Peel carrots before shredding.
- 1 cup canned pineapple, drained and crushed Use fresh pineapple if preferred, chopped finely.
- 1/2 cup vegetable oil Can substitute some oil with applesauce.
- 3 large eggs Bring to room temperature.
- 1 cup chopped nuts (optional) Use walnuts or pecans, or omit.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon For flavor.
- 1/2 teaspoon salt
Frosting Ingredients
- 8 oz cream cheese, softened Use full-fat for best results.
- 1/4 cup butter, softened
- 2 cups powdered sugar Adjust for sweetness preference.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together eggs, oil, and vanilla extract. Stir in shredded carrots and crushed pineapple.
- Combine the wet and dry ingredients until just mixed. Fold in nuts if using.
Baking
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat together the softened cream cheese and butter until creamy.
- Gradually add the powdered sugar and continue to mix until smooth.
Assembly
- Once the cakes are completely cool, frost the top of one layer, then place the second layer on top and frost the top and sides.
- Dust with cinnamon or sprinkle more chopped nuts on top before serving.