Hawaiian Carrot Pineapple Cake is a delightful fusion of flavors that transports you straight to a tropical paradise. Picture moist, spiced carrot cake mingling with sweet pineapple, hints of coconut, and a subtle crunch from walnuts. This cake is perfect for any occasion, whether you’re celebrating a special birthday, enjoying a family gathering, or even just treating yourself on a cozy weekend. The delightful blend of textures and flavors truly makes it a standout dessert that everyone will love.

Why you’ll love this dish

This recipe isn’t just about creating a delicious cake; it’s about crafting a memorable experience. Hawaiian Carrot Pineapple Cake is quickly becoming a favorite for many reasons. First and foremost, it combines vibrant tropical ingredients that elevate a traditional carrot cake into something uniquely special. It’s a great way to sneak in some vegetables, making it a bit more wholesome, perfect for a kid-approved treat.

It’s also incredibly simple and budget-friendly for a cake of such depth. You can whip it up in about an hour, making it perfect for those spontaneous gatherings or family brunches. Plus, if you choose to frost it with cream cheese frosting, it adds an extra layer of creamy goodness that can’t be beaten!

"This cake is an explosion of flavors! The combo of carrot and pineapple is so refreshing. The texture is just perfect—moist but not heavy. Absolutely loved it!" — Happy Baker

Preparing Hawaiian Carrot Pineapple Cake

Making this delightful cake is a breeze. The process involves a few simple steps that come together to create a scrumptious dessert. You’ll begin by gathering your ingredients, followed by mixing the dry ingredients and then the wet ingredients separately. These two components come together beautifully when combined, resulting in a batter that’s both flavorful and aromatic.

What you’ll need

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts (optional)

Feel free to swap out the walnuts for pecans or leave them out altogether if you’re looking for a nut-free option.