Hawaiian Carrot Pineapple Cake is the ultra-moist sheet cake that tastes like a vacation on a plate. Shredded carrots keep it tender, crushed pineapple adds natural sweetness, and a quick brown-butter cream-cheese frosting takes it over the top. Everything mixes in one bowl—no stand mixer, no fuss. If you love my Delightful Soft & Chewy Easter Cookies, this will be your new spring pot-luck staple.
Why You'll Love Hawaiian Carrot Pineapple Cake – Easy One-Bowl Tropical Dessert
Hawaiian Carrot Pineapple Cake is the moist, tropical dessert you can stir together in one bowl. No mixer needed—just carrots, pineapple & pantry staples.
- One-bowl, beginner-friendly batter
- Pineapple keeps it naturally sweet & super moist—no dry slices
- Make-ahead: flavor improves overnight
- Easy budget dessert using pantry staples & leftover carrots
Ingredients for Hawaiian Carrot Pineapple Cake – Easy One-Bowl Tropical Dessert
Oil: keeps cake moist for days; melted coconut oil works tooPineapple: drain 5 min in sieve; save juice for smoothiesCarrots: shred on small holes of box grater; pre-shredded carrots are too thick
- Oil: keeps cake moist for days; melted coconut oil works too
- Pineapple: drain 5 min in sieve; save juice for smoothies
- Carrots: shred on small holes of box grater; pre-shredded carrots are too thick
Ingredient Note: Full measurements for Hawaiian Carrot Pineapple Cake – Easy One-Bowl Tropical Dessert are listed in the printable recipe card below.
How to Make Hawaiian Carrot Pineapple Cake – Easy One-Bowl Tropical Dessert
Step 1 — Prep & Preheat
Preheat & Prep: Heat oven to 350 °F. Grease and flour a 9×13-inch pan.
Step 2 — Cook and Build Flavor
Whisk Dry: In a large bowl whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Step 3 — Finish, Taste, and Adjust
Mix Wet: Whisk in oil, both sugars, eggs, vanilla until smooth.
Expert Tips for Hawaiian Carrot Pineapple Cake – Easy One-Bowl Tropical Dessert
- Don’t over-mix; batter should look slightly streaky before fold-ins
- To toast nuts: 5 min at 350 °F on dry sheet for deeper flavor
- For a layered cake, double recipe and divide between two 9-inch rounds
Hawaiian Carrot Pineapple Cake – Easy One-Bowl Tropical Dessert
Hawaiian Carrot Pineapple Cake is the moist, tropical dessert you can stir together in one bowl. No mixer needed—just carrots, pineapple & pantry staples.
Ingredients
Main Ingredients
- 2 cups all-purpose flour (spoon & level)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup neutral oil (sunflower or canola)
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 1 ½ cups finely shredded carrots (about 3 medium)
- 1 cup drained crushed pineapple in juice
- ½ cup chopped walnuts or pecans (optional)
Seasonings & Flavor Boosters
- ¼ tsp ground ginger
- Pinch ground nutmeg
Optional Toppings
- Brown-butter cream-cheese frosting (recipe below)
- Toasted coconut flakes
- Extra chopped nuts
Instructions
How to Make Hawaiian Carrot Pineapple Cake
- Preheat & Prep: Heat oven to 350 °F. Grease and flour a 9×13-inch pan.
- Whisk Dry: In a large bowl whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix Wet: Whisk in oil, both sugars, eggs, vanilla until smooth.
- Fold-Ins: Stir in carrots, drained pineapple, and nuts just until combined.
- Bake: Spread batter evenly. Bake 28–32 min until a toothpick comes out with a few moist crumbs. Cool completely before frosting.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Hawaiian Carrot Pineapple Cake – Easy One-Bowl Tropical Dessert FAQs
Yes—bake, cool, wrap unfrosted cake; frost the next day. Flavor improves overnight.
Melted coconut oil or light olive oil. Butter works but cake will be less moist.
Too much pineapple juice or under-baking. Drain fruit well and test center with toothpick.
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