Hawaiian Carrot Pineapple Cake

Why You’ll Love This Recipe

Hawaiian Carrot Pineapple Cake is a moist, tropical twist on classic carrot cake—blending shredded carrots, crushed pineapple, and warm spices into a rich, tender crumb. Topped with luscious cream cheese frosting and a sprinkle of coconut or nuts, it’s the perfect dessert for celebrations, potlucks, or anytime you crave a slice of sunshine.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
brown sugar
baking soda
baking powder
salt
ground cinnamon
ground nutmeg (optional)
eggs
vegetable oil or melted coconut oil
vanilla extract
shredded carrots
crushed pineapple (drained)
sweetened shredded coconut (optional)
chopped walnuts or pecans (optional)

For the cream cheese frosting:
cream cheese (softened)
unsalted butter (softened)
powdered sugar
vanilla extract
optional: chopped nuts or coconut for garnish

directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line with parchment paper.

In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.

In another bowl, whisk together eggs, oil, and vanilla extract until smooth.

Add wet ingredients to dry and stir until just combined.

Fold in shredded carrots, crushed pineapple, and optional coconut and nuts.

Pour batter into prepared pan and spread evenly.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting.

Make the frosting:
Beat softened cream cheese and butter until smooth.
Add vanilla and gradually mix in powdered sugar until fluffy.
Spread over cooled cake and garnish as desired.

Servings and timing

This recipe yields 12–16 slices.
Preparation time: 15 minutes
Baking time: 40–45 minutes
Cooling and frosting time: 45 minutes
Total time: 1 hour 45 minutes

Variations

Add raisins or golden raisins for extra sweetness.
Use crushed macadamia nuts for a tropical twist.
Make as cupcakes—bake for 18–22 minutes.
Add a splash of orange juice or zest for brightness.
Use a bundt pan for a more decorative presentation.

storage/reheating

Store frosted cake in the refrigerator for up to 5 days.
Bring to room temperature before serving for best texture.
Freeze unfrosted cake layers for up to 2 months—thaw before frosting.

FAQs

Can I make this cake ahead of time?
Yes, it’s even better the next day after chilling and letting the flavors meld.

Is the pineapple flavor strong?
It adds moisture and a light tropical sweetness, but doesn’t overpower the carrot.

Can I use fresh pineapple?
Yes, just crush finely and drain excess juice.

Is this cake dense or fluffy?
It’s moist and tender with a rich, slightly dense crumb—like traditional carrot cake.

Can I make it without nuts or coconut?
Absolutely! Both are optional and can be omitted without affecting the texture.

Conclusion

Hawaiian Carrot Pineapple Cake is a festive, flavorful dessert that blends classic comfort with a tropical touch. Whether served at Easter, summer barbecues, or family dinners, this cake is a crowd-pleaser with its moist crumb, creamy frosting, and sunshine-in-every-bite charm.

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