Hawaiian Carrot Pineapple Cake
Moist, Sweet, and Bursting with Tropical Flavor ☀️🥕🍍
Say aloha to your new favorite dessert! This Hawaiian Carrot Pineapple Cake takes the classic carrot cake you know and love — and gives it a delicious island twist. Think moist carrot cake, naturally sweet pineapple, and a hint of coconut, all topped with a creamy layer of rich cream cheese frosting. It’s the perfect mix of cozy and tropical.
Whether you’re celebrating a special occasion or just want a slice of something special with your coffee, this cake brings sunshine to every bite.
🌴 Why You’ll Love This Cake
Ultra-moist and flavorful thanks to the crushed pineapple
No mixer needed – just stir, pour, and bake
Perfect balance of sweet, spiced, and tangy
Great for parties, potlucks, Easter, or summer gatherings
Pairs perfectly with a classic cream cheese frosting
🥕 Key Ingredients
Grated carrots – Fresh and packed with moisture
Crushed pineapple – Adds tropical sweetness and keeps the cake extra moist
Chopped nuts (like walnuts or pecans) – Optional for crunch
Shredded coconut – Optional, but highly recommended for island vibes
Warm spices – Cinnamon, nutmeg, and a touch of ginger
All-purpose flour, sugar, eggs, baking soda, oil – Pantry staples that hold it all together
👩🍳 How to Make Hawaiian Carrot Pineapple Cake
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or two 8-inch round pans.
Mix dry ingredients in one bowl: flour, sugar, baking soda, salt, and spices.
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