Name: Hawaiian Carrot Pineapple Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 2 ½ cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; ½ tsp nutmeg; ½ tsp salt; 1 cup granulated sugar; 1 cup brown sugar, packed; 1 cup vegetable oil; 4 large eggs; 2 tsp vanilla extract; 2 cups grated carrots; 1 (8 oz) can crushed pineapple, drained; 1 cup shredded coconut (optional); ½ cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 3 ½ cups powdered sugar; 1 tsp vanilla extract; 1 tbsp pineapple juice (optional, for extra flavor)

Jump to Recipe·Print Recipe

Hawaiian Carrot Pineapple Cake is a tropical twist on a timeless classic, combining the warm, comforting flavors of traditional carrot cake with the bright, juicy sweetness of crushed pineapple and coconut. Topped with a luscious cream cheese frosting, this cake is moist, flavorful, and perfect for celebrations, potlucks, or whenever you want to bring a taste of the islands to your table.

Why You’ll Love This Recipe

This cake stands out with its moist texture, thanks to the addition of pineapple and grated carrots, and its balanced flavor profile that blends sweet, spiced, and tangy notes. The optional coconut and nuts add depth and texture, while the cream cheese frosting offers a rich, tangy finish. Whether served as a sheet cake or layered for a more formal occasion, this dessert is sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

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

For the Cream Cheese Frosting:

cream cheese, softened
unsalted butter, softened
powdered sugar
vanilla extract
pineapple juice (optional)

Directions

1. Make the Cake Batter

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, combine granulated sugar, brown sugar, oil, eggs, and vanilla. Whisk until smooth.
Stir in grated carrots, drained pineapple, coconut (if using), and chopped nuts (if using).
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

2. Bake the Cake

Pour the batter evenly into the prepared pan(s).
Bake for 35–40 minutes for a 9×13-inch pan, or 25–30 minutes for round pans.
Test for doneness by inserting a toothpick into the center; it should come out clean.
Let the cake cool completely in the pan before frosting.

3. Make the Cream Cheese Frosting

In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating until the mixture becomes light and fluffy.
Stir in the vanilla extract and pineapple juice, if using, for added tropical flavor.

4. Assemble & Serve

Spread the frosting evenly over the cooled cake.
Garnish with toasted coconut or additional chopped nuts if desired.
Slice and serve.

Servings and timing

This cake yields approximately 12–16 servings.
Prep Time: 25 minutes
Bake Time: 35–40 minutes
Cooling Time: 1 hour
Total Time: About 1 hour and 40 minutes

Variations

Layer Cake Option: Divide batter between two 9-inch round pans for a beautiful layered presentation.
Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
No Nuts or Coconut: Simply omit for a smoother texture if allergies or preferences apply.
Spiced Variation: Add a pinch of cloves or allspice for deeper spice complexity.
Tropical Glaze Alternative: Skip the frosting and drizzle with a pineapple glaze for a lighter finish.

storage/reheating

Store the cake covered in the refrigerator for up to 5 days. If unfrosted, it can be stored at room temperature for 2–3 days. To freeze, wrap slices or the whole cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Allow to come to room temperature or enjoy chilled.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but make sure it’s finely crushed and well-drained to avoid excess moisture in the batter.

How do I prevent the cake from being too dense?

Do not overmix the batter. Stir just until the dry ingredients are incorporated.

Can I make this cake ahead of time?

Yes, it actually tastes better the next day once the flavors have had time to meld.

What’s the best way to grate carrots for this recipe?

Use the fine side of a box grater or a food processor with a grating attachment for best texture.

Is the pineapple juice in the frosting necessary?

No, it’s optional. It adds a hint of tropical flavor, but the frosting is delicious without it.

Can I make this recipe into cupcakes?

Absolutely. Bake at 350°F for about 20–22 minutes and check with a toothpick.

Should I toast the coconut before adding it to the batter?

It’s not necessary, but toasting brings out a nuttier flavor if preferred.

How do I store leftover frosting?

Store any extra frosting in an airtight container in the refrigerator for up to 5 days.

Can I use applesauce in place of some oil?

Yes, you can replace up to half the oil with unsweetened applesauce for a lighter version.

What nuts work best in this cake?

Pecans and walnuts are both excellent choices for added crunch and flavor.

Conclusion

Hawaiian Carrot Pineapple Cake is a vibrant, moist dessert that brings a tropical flair to the classic carrot cake. With layers of flavor from pineapple, warm spices, and rich cream cheese frosting, it’s the perfect addition to any celebration or casual gathering. Easy to customize and full of personality, this cake is a delightful crowd-pleaser that will transport your taste buds to island paradise.

Hawaiian Carrot Pineapple Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Olivia
Total Time: 1 hour 5 minutes
Yield: 12–16 servings
Diet: Vegetarian

Print Recipe

Description

This moist and flavorful cake combines the comforting spice of classic carrot cake with tropical pineapple, coconut, and a luscious cream cheese frosting. It’s a dreamy dessert for birthdays, potlucks, or any island-inspired celebration!

Instructions

1. Make the Cake Batter

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk sugars, oil, eggs, and vanilla until smooth.
Stir in carrots, pineapple, coconut, and nuts.
Gradually add dry ingredients, mixing until just combined.

2. Bake the Cake

Pour batter into prepared pan(s).
Bake for 35–40 minutes (or 25–30 minutes for round pans), until a toothpick comes out clean.
Cool completely before frosting.

3. Make the Cream Cheese Frosting

Beat cream cheese and butter until smooth.
Gradually add powdered sugar, beating until fluffy.
Stir in vanilla and pineapple juice, if using.

4. Assemble & Serve

Frost the cooled cake and top with toasted coconut or chopped nuts.
Slice and enjoy!

Notes

For extra pineapple flavor, don’t skip the pineapple juice in the frosting.
This cake stores well in the fridge for up to 4 days.
Toast coconut before garnishing for added texture and flavor.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking