Why You’ll Love This Recipe
This Hawaiian Carrot Pineapple Cake is a tropical twist on a beloved classic. It’s incredibly moist, naturally sweet, and bursting with flavors that transport you straight to paradise. Whether you’re making it for a special occasion or just because, this cake is guaranteed to be a hit.
Pure Comfort
Soft, spiced, and packed with juicy pineapple, this cake is pure comfort in every bite. The combination of warm cinnamon, nutmeg, crunchy nuts, and shredded coconut makes it extra special. Topped with a creamy cream cheese frosting, it’s the kind of dessert that feels like a warm hug.
Ingredients
What You Need
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup shredded coconut (optional)
- ½ cup chopped walnuts or pecans (optional)
- 1 tsp vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp pineapple juice
Time to Cook
- Prep Time: 15 minutes
- Bake Time: 30-35 minutes
- Cooling & Frosting: 30 minutes
- Total Time: About 1 hour 20 minutes
Steps to Make It
1. Preheat & Prep
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine the Wet Ingredients
In another bowl, beat the eggs, then mix in the oil, vanilla, and drained pineapple.
4. Bring the Batter Together
Gradually mix the wet ingredients into the dry. Gently fold in the shredded carrots, coconut, and nuts.
5. Bake to Perfection
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool Completely
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
7. Make the Frosting
Beat the cream cheese and butter until smooth. Add the powdered sugar gradually, then mix in vanilla and pineapple juice. Beat until fluffy.
8. Frost & Serve
Spread the frosting evenly over the cooled cake. Slice and enjoy!
Make It Perfect
- Drain the pineapple well – Too much juice can make the cake heavy.
- Use fresh carrots – They add more moisture than pre-shredded ones.
- Let the cake cool fully – Frosting a warm cake will make a mess.
Mix It Up
- No nuts? Skip them for a nut-free version.
- Extra coconut? Double the shredded coconut for a tropical boost.
- Want layers? Bake in two 9-inch cake pans and add extra frosting between the layers.
Perfect Partners
Pair your slice with:
- A hot cup of coffee or chai tea.
- A scoop of vanilla or coconut ice cream.
- A drizzle of caramel for extra indulgence.
Busy Day Hero
This cake is quick to prep and bakes effortlessly, making it the perfect choice for busy schedules. Mix the batter, pop it in the oven, and you’ll have a show-stopping dessert in no time.
Work Ahead
- Bake the cake a day before and frost it the next day for a stress-free dessert.
- Make the frosting in advance and store it in the fridge until ready to use.
Save Some For Later
- In the Fridge: Keep leftovers in an airtight container for up to 5 days.
- In the Freezer: Wrap the unfrosted cake in plastic wrap and freeze for up to 3 months. Thaw overnight before frosting.
Everyone’s Happy
From kids to adults, everyone loves this cake! It’s the perfect balance of sweet, spiced, and tropical flavors—ideal for birthdays, holidays, or just because.
Good For You Too
- Pineapple adds natural sweetness and vitamin C.
- Carrots are packed with beta-carotene for healthy skin and eyes.
- Walnuts bring in omega-3s for brain health.
Easy Clean Up
- Use parchment paper to line the pan for less mess.
- Make the batter in one bowl to cut down on dishes.
- Rinse your grater immediately after shredding carrots to prevent sticking.
Switch It Up
Try these fun variations:
- Add mashed bananas for a tropical banana-carrot cake.
- Use brown sugar instead of white for a deeper caramel flavor.
- Make cupcakes instead of a full cake—bake for 18-20 minutes.
Simply Perfect
This Hawaiian Carrot Pineapple Cake is everything you could want—moist, flavorful, and beautifully balanced. The tropical twist makes it stand out, and the creamy frosting takes it to the next level. One bite, and you’ll be hooked!
FAQs
1. Can I make this cake gluten-free?
Yes! Substitute gluten-free all-purpose flour and add ½ tsp xanthan gum for the best texture.
2. Can I use fresh pineapple instead of canned?
Absolutely! Just chop it finely and drain any excess juice.
3. What can I use instead of vegetable oil?
You can use melted coconut oil or applesauce for a healthier option.
4. How do I make this cake dairy-free?
Use dairy-free cream cheese and vegan butter for the frosting. The cake itself is already dairy-free!
5. Can I make this without eggs?
Yes! Replace each egg with ¼ cup unsweetened applesauce or a flax egg (1 tbsp flaxseed + 3 tbsp water, mixed and rested for 5 minutes).
6. Why is my cake dense?
Make sure to drain the pineapple well, don’t overmix the batter, and use fresh baking soda and powder for the best rise.
7. Can I toast the coconut?
Yes! Toasting brings out a richer, nutty flavor—bake it at 350°F (175°C) for 5 minutes until golden.
Conclusion
This Hawaiian Carrot Pineapple Cake is a must-try for cake lovers everywhere. It’s soft, moist, and filled with warm, tropical flavors that make every bite unforgettable. Whether you’re serving it at a party or enjoying a slice with your morning coffee, this cake is a guaranteed crowd-pleaser.
Print
Hawaiian Carrot Pineapple Cake
This Hawaiian Carrot Pineapple Cake is moist, flavorful, and bursting with tropical goodness. Made with fresh carrots, juicy pineapple, warm spices, and topped with creamy cream cheese frosting, it’s the perfect dessert for any occasion. One bite, and you’ll feel like you’re in paradise!
- Total Time: 1h20min
- Yield: 12 servings 1x
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup shredded coconut (optional)
- ½ cup chopped walnuts or pecans (optional)
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp pineapple juice
Instructions
1️⃣ Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
2️⃣ Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3️⃣ Prepare Wet Ingredients:
- In another bowl, beat the eggs.
- Add oil, vanilla, and drained pineapple, mixing well.
4️⃣ Combine & Fold:
- Gradually mix wet ingredients into the dry mixture.
- Gently fold in shredded carrots, coconut, and nuts.
5️⃣ Bake:
- Pour batter into the prepared pan.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
6️⃣ Cool Completely:
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
7️⃣ Make the Frosting:
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, then mix in vanilla and pineapple juice.
8️⃣ Frost & Serve:
- Spread frosting evenly over the cooled cake.
- Slice and enjoy!
Notes
- Drain the pineapple well to prevent excess moisture.
- Use fresh carrots for the best flavor and texture.
- Let the cake cool fully before frosting to avoid melting the frosting.
- Store in the fridge for up to 5 days or freeze unfrosted cake for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ~350 kcal
- Sugar: ~30g
- Sodium: ~250mg
- Fat: ~18g
- Saturated Fat: ~6g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~45g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~55mg