Description

This Hawaiian Carrot Pineapple Cake is ultra-moist, sweet, and full of tropical flavor! Made with freshly grated carrots, crushed pineapple, shredded coconut, and warm spices, it’s finished off with a rich cream cheese frosting. Whether you serve it as a sheet cake, layer cake, or cupcakes, it’s a guaranteed crowd-pleaser.

Ingredients

2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg (optional)
1/2 cup chopped walnuts or pecans (optional)
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups finely grated carrots (about 3 medium carrots)
1 cup crushed pineapple (with juice, not drained)
1/2 cup sweetened shredded coconut

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3-3 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and nuts (if using). Set aside.
Mix wet ingredients:
In a large bowl, beat together the sugars, oil, eggs, and vanilla until smooth and combined.
Combine:
Add the dry ingredients to the wet ingredients and mix just until combined. Fold in grated carrots, crushed pineapple (with juice), and shredded coconut.
Bake:
Pour the batter into the prepared pan. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Make the frosting:
In a bowl, beat cream cheese and butter until smooth. Add vanilla and a pinch of salt. Gradually add powdered sugar until desired consistency is reached—thick but spreadable.

Frost and serve:
Spread frosting over the cooled cake. Sprinkle with extra chopped nuts or coconut if desired. Slice and enjoy!

Notes

This cake can be made ahead—it gets even better the next day!
Turn it into cupcakes (bake 18–20 mins) or a layer cake (use two 8-inch pans).
Store in the fridge for up to 5 days; bring to room temp before serving.