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Hawaiian Carrot Pineapple Cake Recipe (Moist & Easy)

Savannah
Moist, soft, and packed with tropical flavor, this Hawaiian carrot pineapple cake recipe blends sweet pineapple, fresh carrots, and warm spices, finished with a rich cream cheese frosting.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Tropical (Hawaiian-inspired)
Servings 12
Calories 320 kcal

Ingredients
  

  • Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple drained
  • 2 tsp vanilla extract
  • Optional
  • 1 cup chopped walnuts
  • ½ cup raisins
  • ½ cup shredded coconut

Instructions
 

  • Preheat oven to 175°C (350°F) and grease two cake pans.
  • Mix all dry ingredients in a large bowl.
  • Add eggs and oil, then mix until smooth.
  • Fold in carrots, pineapple, and vanilla gently.
  • Pour batter into pans evenly.
  • Bake for 30–35 minutes until a toothpick comes out clean.
  • Let cool completely before frosting.
  • Frost with cream cheese frosting and decorate as desired.

Notes

  • Drain pineapple well to avoid excess moisture
  • Do not overmix the batter
  • Use fresh grated carrots for best texture
  • Store in fridge up to 5 days