Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake is a tropical twist on the classic carrot cake, combining warm spices, sweet carrots, crushed pineapple, and shredded coconut for a moist and flavorful dessert. This cake is rich, dense, and topped with a luscious cream cheese frosting that ties everything together. I love baking it when I want a dessert that feels both cozy and refreshing.

Why You’ll Love This Recipe

I love this cake because it’s unbelievably moist, packed with texture, and full of flavor. The carrots bring natural sweetness, the pineapple adds juicy tang, and the coconut gives it a soft chew. It’s a great cake for celebrations, potlucks, or just a weekend treat. It also stays moist for days, which makes it perfect for making ahead. The cream cheese frosting adds a creamy, tangy finish that I can’t get enough of.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Ground cinnamon

• Ground nutmeg

• Eggs

• Granulated sugar

• Brown sugar

• Vegetable oil or melted coconut oil

• Vanilla extract

• Grated carrots

• Crushed pineapple, drained

• Shredded coconut (sweetened or unsweetened)

• Optional: chopped nuts (like pecans or walnuts)

For the frosting:

• Cream cheese, softened

• Butter, softened

• Powdered sugar

• Vanilla extract

• Optional: shredded coconut or chopped nuts for topping

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch pan or two 9-inch round pans.

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

3. In a separate bowl, I beat the eggs, sugars, oil, and vanilla until smooth and well combined.

4. I stir the wet mixture into the dry ingredients until just combined.

5. I fold in the grated carrots, drained pineapple, shredded coconut, and nuts if using.

6. I pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cake cool completely before frosting.

8. For the frosting, I beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla until fluffy.

9. I spread the frosting over the cooled cake and top with extra coconut or nuts, if desired.

Servings and timing

This recipe makes about 12 to 16 servings. Prep time is around 20 minutes, and baking takes 40–45 minutes. I usually allow at least an hour total to bake and cool before frosting.

Variations

• I sometimes add raisins or golden raisins for extra sweetness and texture.

• For a layered cake, I divide the batter into two round pans and stack with frosting in between.

• I’ve used applesauce in place of some of the oil for a slightly lighter version.

• For a dairy-free option, I use vegan cream cheese and plant-based butter for the frosting.

• A sprinkle of toasted coconut on top adds extra crunch and flavor.

storage/reheating

I store the frosted cake in the fridge, covered, for up to 5 days. It actually tastes better after a day or two as the flavors meld. I let it come to room temperature before serving for the best texture. This cake also freezes well—either the whole thing or individual slices wrapped tightly.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used finely chopped fresh pineapple. I make sure to drain any excess juice so the batter doesn’t get too wet.

How do I keep the cake from being too dense?

I avoid overmixing the batter and make sure the pineapple is well-drained. Also, using fresh baking soda and baking powder helps it rise properly.

Can I make this cake without coconut?

Yes, I’ve skipped the coconut before and it still turns out moist and flavorful. I sometimes add more nuts or carrots to replace the texture.

Does this cake need to be refrigerated?

Yes, because of the cream cheese frosting, I store it in the fridge. It holds up really well and stays moist for days.

Can I make this into cupcakes?

Absolutely. I divide the batter into cupcake liners and bake at 350°F for 20–22 minutes. I frost them once completely cooled.

Conclusion

Hawaiian Carrot Pineapple Cake is the perfect combination of tropical flavor and classic comfort. I love how the pineapple and coconut brighten up the traditional carrot cake, creating a dessert that’s moist, flavorful, and always a hit. Whether it’s for a holiday, birthday, or casual get-together, this cake brings a touch of sunshine to any occasion.