Name: Hawaiian Carrot Pineapple Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup shredded coconut; 2 cups grated carrots; 1 cup crushed pineapple, drained; 3 large eggs; 1 cup granulated sugar; 1/2 cup vegetable oil; 1/2 cup unsweetened applesauce; 1 teaspoon vanilla extract; 8 oz cream cheese (for frosting); 1/4 cup unsalted butter (for frosting); 2 cups powdered sugar (for frosting)

Let me tell you, there aren’t many things in the kitchen that get me as excited as baking this Hawaiian Carrot Pineapple Cake. It’s the recipe I go to when I want something a bit fancier than banana bread, but not so stressful I’m sweating buckets. I still remember the first time I made this at my friend Mo’s house – we accidentally swapped the sugar and the flour. Turns out, sweet flour is a real thing (sort of) and we still laugh about it every time. Anyway, this cake is now a family birthday staple (I swear my cousin pretends it’s her favorite just to get a slice for breakfast the next day, but who can blame her?).

Why this cake? Here’s why I keep coming back

I make this when I want the kitchen to smell like I live in a beach hut (minus the sand in my shoes). My family goes a bit wild for this cake because it’s shockingly moist, in a “wait, did you forget to bake it?” kind of way. Plus, it uses up those carrots that are always lurking in the veggie drawer, and I don’t even peel them half the time (shh). The pineapple adds just the right kick – and, if I’m being honest, I once tried skipping it and the cake tasted sort of lonely. But, I’ll be real: grating carrots is not my favorite. Sometimes I palm the job off onto my niece – she loves gadgets anyway! If you hate getting bits of carrot in your nails, a food processor is your hero here. Or just get over it like I do (eventually).

Stuff you’ll need (ingredients list, not life advice – though I have plenty of both)

2 cups all-purpose flour (my grandma was loyal to Gold Medal, but honestly, whatever’s on sale)
2 tsp baking soda
1/2 tsp salt – or a hefty pinch if you’re like me
2 tsp ground cinnamon (& sometimes a shake more, depending on mood)
1/2 tsp ground ginger (but don’t sweat it if you only have nutmeg)
3 large eggs (I’ve swapped in flax eggs before – slightly denser but still tasty)
1 cup vegetable oil (canola works, olive oil is a bit intense, so I wouldn’t personally)
1 1/2 cups sugar (I tried coconut sugar once for kicks. It was fine. Not life-changing)
2 tsp vanilla extract (imitation is fine, but real stuff is always better in my book)
2 cups grated carrot (about 4 big ones or whatever’s left over in the fridge)
1 cup crushed pineapple, drained (canned is perfect – Dole if you want to get tropical, otherwise store brand is just fine. I use the juice in smoothies later, or just glug it straight because why not?)
1/2 cup chopped walnuts or pecans (if your people hate nuts, just skip)
Optional: 1/2 cup unsweetened shredded coconut (I sometimes do, sometimes don’t. Depends what’s in the cupboard)
Pinch of nutmeg (optional, for flair)

Let’s bake – step by step (with a couple of meanderings)

Preheat your oven to 350°F (175°C). Grease a 9×13 pan or two 9-inch rounds. That’s what the pros say, but honestly I’ve used a lasagna pan and it’s fine. Line it with parchment if you hate washing up – it peels out like magic.
In a big bowl (bigger than you think you’ll need), dump in the flour, baking soda, salt, cinnamon, ginger, and that optional nutmeg. Give it a quick whisk or stir with a fork, whatever’s closer.
Now in another (also big) bowl, whisk together the eggs, oil, sugar, and vanilla. Or use a hand mixer – I have an ancient model from the 80s and it still gets the job done. Make sure it’s all smooth, but don’t freak out if there’s still a streak of sugar. It’ll dissolve. Probably.
Add the dry stuff to the wet, a bit at a time. I’ve dumped it all in at once more than once. Don’t tell the baking police – it works. If it seems too thick, take a deep breath, it all comes together.
Stir in the grated carrots, pineapple, nuts, and coconut if you’re feeling fancy. The batter will look like a salad had a meltdown (don’t panic, it’s right). I usually sneak a tiny taste here – raw eggs and all. Totally not recommended, but who’s looking?
Pour/scrape the whole mess into your prepared pan and smooth out the top. Don’t worry if it’s a bit uneven; it levels itself pretty well.
Bake about 35–45 minutes until a toothpick poked in the middle comes out mostly clean (a few crumbs are fine – that’s how you know it’s not going to turn into a brick). In my oven it’s usually closer to 38 minutes, but sometimes it refuses to cooperate.
Let it cool in the pan. (Okay, here’s the thing: if you want to frost it, wait till it’s actually room temp – I once put cream cheese frosting on too soon and it turned into a puddle. Lesson learned.)

Notes I Wish I’d Had

The grater is your best friend and worst enemy. Pre-shredded carrots are drier, but in a pinch, I’ve used them. Cake’s a little less moist but nothing disastrous.
Pineapple: Once I forgot to drain it, and the cake was almost…pudding? Not bad, but weirdly spoonable.
If you swap in applesauce for half the oil, it’s a bit lighter. But honestly, I like it decadent.

How I’ve mixed it up (good and bad)

Added raisins – if you ask me, it’s too much, but a friend swears by it.
Swapped walnuts for macadamias once. That was a bit…extravagant? Tasty, but overpowered the carroty goodness.
Tried it gluten-free with Bob’s Red Mill 1-to-1 flour: actually, I find it works better if you add a splash more pineapple juice for moisture.
One time, I baked them as cupcakes to be cute. They didn’t rise as much as hoped, but let’s call it “rustic.”

Stuff you might need, or Not?

Big mixing bowls. If all you have are smaller ones, just mix in shifts – I’ve done it, just means more elbow grease.
Hand mixer or a good old whisk. If all else fails, your arms will get a workout.
A box grater (or food processor if, like me half the time, you’re feeling lazy).
9×13 baking pan (or whatever is clean, no one’s judging)
Parchment paper. But if you’ve run out, an extra swipe of oil works. I’m not picky.

How to keep it (if you actually have leftovers)

I usually cover it with cling film and stick it in the fridge – stays fresh for about 4 days, maybe 5 if I hide it behind the yogurt. But to be honest, in my house it never lasts more than a day. You can freeze it, just wrap in layers and thaw in the fridge. Frosted or unfrosted, both work fine, though I swear the unfrosted version gets a little stickier (in a good way).

Serving ideas (aka how I go overboard)

My top way? Slathered with thick cream cheese frosting, eaten still slightly cold. For birthdays, my mum insists on decorating the top with maraschino cherries (a bit retro, but delightful). Or, honestly, don’t frost it at all and eat with coffee for breakfast. No judgment. (I might dust with a bit of powdered sugar and call it fancy.) Someone at our last family picnic suggested vanilla ice cream, and, not gonna lie, it’s a power move.

What NOT to do (tips I totally learned the hard way)

Once I tried rushing it, dumping everything in and mixing too much. Came out dense as a brick doorstop. Stir just until combined. Don’t go for a jog, don’t call your mum mid-mix.
Don’t frost when the cake’s even the slightest bit warm unless you want a cream cheese slip-n-slide.
Don’t bake at a higher temp thinking it’ll go faster. It… won’t. Just drier and sad looking.

Got questions? Here’s what folks actually ask me

Can I use fresh pineapple?
Yep! Just chop it up small and squeeze out some juice, or you’ll get the pudding effect. (I kinda like it, though).
Do I have to use nuts?
Nah, you can skip them. The cake’s still dreamy, just less crunch.
What if I don’t have a grater?
A sharp knife and some patience will get you there, or just blitz carrot chunks in a food processor; works a treat.
How to make it vegan?
Sub flax eggs, use plant oil, and go for a vegan cream cheese. Actually, I’ve done it for a vegan friend – turned out great, if slightly more, um, earthy.
Can I make this ahead?
Heck yes! I think this tastes better the next day. The flavors marry up, just like a good stew. (Check King Arthur Baking for more tips on making carrot cakes ahead.)
What about cream cheese frosting?
Honestly, I just follow the classic: 8oz cream cheese, 4oz butter, 1.5 cups powdered sugar, splash of vanilla. Beat till fluffy. But if you want a lighter touch (and if you’re curious, Sally’s Baking Addiction has a good one.)

So that’s how I do Hawaiian Carrot Pineapple Cake – a little messy, a lot delicious, and never lasts as long as I mean it to. Oh! Digression, but I once tried baking a peanut butter version for a bake sale – don’t. Just…don’t. Enjoy!

Hawaiian Carrot Pineapple Cake