Hawaiian Carrot Pineapple Cake Recipe

I first made this Hawaiian Carrot Pineapple Cake for a family gathering on a warm spring afternoon. We wanted something comforting and familiar but with a tropical twist—something that captured the spirit of a laid-back island breeze while still feeling like a cozy, homemade dessert.

Carrot cake has always been a classic in our house, but adding crushed pineapple and shredded coconut took it to an entirely new level. The pineapple brings moisture and a gentle sweetness that pairs perfectly with the carrots. The coconut? It adds that little hint of paradise in every bite.

If you’ve been searching for a dessert that feels like a hug and a vacation at the same time, this is it.

Why I Love This Recipe

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I have a soft spot for recipes that bridge comfort food with something a little unexpected, and this Hawaiian Carrot Pineapple Cake does exactly that.

The beauty of this cake is its balance. It’s rich without being heavy, sweet without being cloying, and incredibly moist thanks to the pineapple. The carrots bring a subtle earthiness, while shredded coconut and warm spices like cinnamon and nutmeg give it a layered depth of flavor.

And then there’s the cream cheese frosting—smooth, tangy, and just the right amount of indulgent. It pulls everything together and makes each slice feel special.

What I love most is how versatile it is. It works for casual picnics, birthday parties, or even just an afternoon treat with coffee. The flavor makes you feel like you’re somewhere tropical, and who couldn’t use a little escape?

Ingredients for Hawaiian Carrot Pineapple Cake

Before you start gathering your mixing bowls, let’s talk about what makes this cake so special—the ingredients. Each one plays an important role in creating a moist, flavorful cake that’s full of texture.

Here’s what you’ll need for the cake batter:

• All-purpose flour – The base that holds everything together. Regular all-purpose flour works perfectly here.
• Baking soda and baking powder – For lift and lightness. This cake rises beautifully without getting too dense.
• Ground cinnamon and nutmeg – Warm spices that complement the sweetness of the carrots and pineapple.
• Salt – Just a little to balance the sweetness and enhance all the flavors.
• Granulated sugar and brown sugar – A combo for sweetness and depth. The brown sugar adds a subtle molasses flavor and helps keep the cake moist.
• Vegetable oil – Instead of butter, we use oil to ensure a tender crumb and extra moisture.
• Eggs – They provide structure and richness.
• Vanilla extract – Adds warmth and rounds out the flavors.
• Fresh carrots – Shredded finely so they melt into the batter and keep the cake soft.
• Crushed pineapple – Canned is perfectly fine (just drain it well). It adds moisture and a gentle tropical flavor.
• Shredded sweetened coconut – For a little texture and another hit of tropical goodness.
• Chopped walnuts or pecans (optional) – If you like a little crunch, nuts add a great contrast.

For the cream cheese frosting:

• Cream cheese – Full-fat works best for a creamy, rich frosting.
• Unsalted butter – Softened so it blends easily with the cream cheese.
• Powdered sugar – Sweetens the frosting and gives it that smooth texture.
• Vanilla extract – Adds a nice depth of flavor.

These ingredients come together to make a cake that’s soft, moist, and brimming with tropical flavor.

How Much Time Will You Need?

This Hawaiian Carrot Pineapple Cake is surprisingly straightforward to make. From start to finish, you’re looking at about:

• Prep time: 25 minutes
• Baking time: 40 to 45 minutes
• Cooling and frosting time: 1 to 2 hours (you want the cake completely cool before frosting)

Total time: About 2 hours and 30 minutes

But trust me, most of that time is hands-off. Once you’ve got everything mixed and in the oven, it’s smooth sailing.

How to Make This Hawaiian Carrot Pineapple Cake

Here’s the step-by-step guide to baking a carrot pineapple cake that’s rich, moist, and full of flavor.

Step 1: Preheat your oven and prep your pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9×13-inch pan if you prefer a sheet cake). You can also line the bottoms with parchment paper for extra insurance against sticking.

Step 2: Mix the dry ingredients

In a large bowl, whisk together:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt

Set this aside.

Step 3: Combine the wet ingredients

In another large mixing bowl, combine:

• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 ½ cups vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract

Whisk until smooth and emulsified.

Step 4: Add the carrots and pineapple

Fold in:

• 2 ½ cups finely grated carrots
• 1 cup crushed pineapple (well-drained)
• 1 cup shredded sweetened coconut
• ½ cup chopped walnuts or pecans (optional)

Mix gently to combine everything evenly.

Step 5: Combine wet and dry

Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix—you want a tender cake!

Step 6: Pour and bake

Divide the batter evenly between your prepared pans.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for about 15 minutes, then transfer them to wire racks to cool completely.

Step 7: Make the cream cheese frosting

In a large bowl, beat together:

• 16 ounces cream cheese (softened)
• ½ cup unsalted butter (softened)

Beat until smooth and fluffy, then gradually add:

• 4 cups powdered sugar
• 2 teaspoons vanilla extract

Beat until light, creamy, and spreadable.

Step 8: Assemble and frost

Once the cakes are completely cool, place one layer on your serving plate. Spread a generous layer of frosting on top, then add the second layer. Frost the top and sides until smooth. You can decorate with extra chopped nuts or toasted coconut if you like.

Substitutions

If you want to switch things up or accommodate dietary needs, here are a few tried-and-true substitutions that still yield amazing results.

Want it nut-free?

Leave out the walnuts or pecans entirely. You can add extra shredded coconut or even raisins if you want another texture boost.

No pineapple on hand?

You can substitute unsweetened applesauce in equal amounts. It won’t have the tropical vibe but will still keep the cake moist.

Prefer less sugar?

You can reduce the granulated sugar by ¼ cup without affecting the texture too much. Just know the flavor will be slightly less sweet.

No coconut?

No problem! Leave it out, or try adding chopped dried pineapple or mango for another twist.

These swaps make it easy to tailor this cake to your tastes or what you have on hand.

Best Side Dishes for Hawaiian Carrot Pineapple Cake

Looking to round out your dessert table? These three side dishes or pairings make eating this cake an even better experience:

1. Fresh Fruit Salad
   A colorful bowl of tropical fruits like mango, pineapple, and kiwi balances the richness of the cake and adds freshness to your plate.
2. Vanilla Bean Ice Cream
   The creamy, cool contrast is a classic partner for carrot cake, and it works beautifully here, too.
3. Iced Hibiscus Tea
   Light, floral, and slightly tart, this drink helps cleanse the palate and keeps things refreshing.

Serving and Presentation Tips

A beautiful cake deserves a beautiful presentation, and this Hawaiian Carrot Pineapple Cake is no exception. Whether you’re serving it at a casual gathering or a special occasion, these tips will help you make a great impression.

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When you’ve spent time baking something delicious, how you serve it makes all the difference. A few thoughtful touches turn this humble cake into a centerpiece.

Tips for Serving and Presentation:

• Use a cake stand: Elevate your cake—literally. A simple white cake stand draws attention to the cake and makes slicing easier.
• Garnish thoughtfully: Sprinkle the top with toasted shredded coconut or chopped nuts for a rustic, tropical vibe. You can even add a few thin pineapple slices or edible flowers for a summery look.
• Neat slices: For clean cuts, use a sharp knife wiped clean between slices. If the frosting is very soft, chill the cake slightly before slicing to help it hold its shape.

If you’re serving this at a party, place a bowl of fresh tropical fruit nearby and a carafe of iced tea or lemonade. The entire setup feels like a little Hawaiian escape.

Tips and Tricks to Make This Recipe Better

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Baking is a bit of science and a bit of art. These insider tips will help you make the very best Hawaiian Carrot Pineapple Cake every time.

Essential Tips and Tricks:

• Grate the carrots finely: You want the carrots to disappear into the batter for moisture, not texture. Use the fine side of your box grater.
• Drain the pineapple really well: If it’s too wet, your batter will become soupy. Press it in a sieve or cheesecloth to remove excess juice.
• Don’t overmix: Stir the batter until just combined to keep the cake tender and light.
• Use room-temperature ingredients: This helps everything blend smoothly—especially the eggs and cream cheese.
• Toast your nuts or coconut (optional): Toasting brings out a deeper flavor and a little crunch, adding an extra layer of texture.
• Chill before frosting: If the cake layers are even slightly warm, the frosting will melt. Be patient—let them cool completely.

With these small adjustments, your cake will go from good to bakery-quality.

Common Mistakes to Avoid

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Avoiding these pitfalls is the key to baking success. Here are the most common mistakes and how to prevent them.

What to Watch Out For:

• Not draining the pineapple: This one’s huge! Too much liquid in the batter makes the cake heavy and gummy.
• Overmixing the batter: It’s tempting to keep stirring, but too much mixing develops the gluten in the flour and results in a dense cake.
• Using cold cream cheese for frosting: You’ll end up with lumps. Make sure the cream cheese and butter are softened at room temperature.
• Skipping the parchment paper: Lining your cake pans ensures the cake comes out cleanly. It’s worth the extra step.
• Frosting a warm cake: Patience is key here. Let the cake cool fully or risk a sliding, melting frosting disaster.

Avoid these common issues, and you’ll have a cake that’s as beautiful as it is delicious.

How to Store It

You’ve baked a delicious cake, and maybe there’s some left—lucky you! Here’s how to keep it fresh.

Storing Tips:

• Room temperature: If you’re serving it within a few hours and the room isn’t too warm, you can leave the cake out (covered) for up to 4 hours.
• Refrigerate: Because of the cream cheese frosting, it’s best to store the cake in the fridge if you’re not eating it right away. Cover it well with plastic wrap or keep it in an airtight container. It will stay fresh for up to 5 days.
• Freeze for later: You can freeze unfrosted cake layers tightly wrapped in plastic for up to 2 months. Thaw them in the refrigerator overnight, then bring to room temperature before frosting. If you need to freeze the frosted cake, freeze it uncovered for an hour to harden the frosting, then wrap tightly and freeze. Thaw overnight in the fridge.

FAQ

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Still curious? Here are answers to the most common questions about this Hawaiian Carrot Pineapple Cake.

1. Can I make this cake in advance?

Yes! The cake layers can be baked up to 2 days ahead. Wrap them tightly and store at room temperature. Frost the cake the day you plan to serve it for the freshest flavor.

2. What if I don’t have shredded coconut?

You can leave it out, or replace it with chopped dried fruit like mango or pineapple for a similar tropical feel.

3. Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free 1-to-1 baking flour blend. Just be sure it includes xanthan gum to help with texture.

4. Do I have to use nuts?

Not at all. If you prefer a nut-free cake (or have allergies to consider), simply omit the walnuts or pecans. The cake is still wonderfully moist and flavorful without them.

5. Can I use fresh pineapple instead of canned?

You can, but it’s important to finely chop it and drain it very well. Fresh pineapple can sometimes be juicier, so you may need to press out even more liquid to avoid a wet batter.

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