Description

A moist, tropical twist on classic carrot cake! This Hawaiian Carrot Pineapple Cake is packed with sweet carrots, crushed pineapple, shredded coconut, and warm spices. Topped with a luscious cream cheese frosting, it’s the perfect dessert for any occasion—whether it’s a casual family dinner or a special celebration. The cake is rich but not heavy, with a light crumb that stays moist for days. Simple to make and even easier to love, this is one recipe you’ll want to keep in your regular rotation.

Ingredients

Scale

1. For the cake:

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
1 cup granulated sugar
1 cup packed brown sugar
1 ½ cups vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 ½ cups finely grated carrots
1 cup crushed pineapple, well-drained
1 cup shredded sweetened coconut
½ cup chopped walnuts or pecans (optional)

2. For the cream cheese frosting:

16 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In another large bowl, beat the granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla
Fold in the grated carrots, crushed pineapple, coconut, and nuts (if using).
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Divide the batter evenly between the prepared pans. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 15 minutes, then turn out onto wire racks to cool completely.
To make the frosting, beat the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, then the vanilla. Beat until creamy.
Frost the cooled cake layers. Decorate with additional coconut or nuts if desired.

Notes

Drain the pineapple very well to avoid a wet batter.
For best results, use freshly grated carrots rather than pre-shredded.
Toast the nuts or coconut for extra flavor and crunch.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American (Hawaiian-inspired)

Nutrition

Serving Size: 12
Calories: 540
Sugar: 42g
Sodium: 390mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 6g
Cholesterol: 75mg