If you’ve never tried Hawaiian Carrot Pineapple Cake, get ready to fall in love. This cake takes everything you adore about a classic carrot cake—moist crumb, warm spices, rich flavor—and gives it a sunny, tropical makeover. Imagine the earthy sweetness of carrots, the juicy brightness of pineapple, and the chew of sweet coconut all wrapped up in a fluffy, spiced batter and topped with luscious cream cheese frosting.

This is the kind of cake that disappears fast at potlucks, family dinners, and Sunday brunches. It’s easy to make, doesn’t require any fancy techniques, and comes together beautifully with basic pantry ingredients. Whether you’re baking for a celebration or just craving a cozy homemade dessert, this one delivers big flavor without the fuss.

Why You’ll Love This Recipe

There’s something special about a dessert that feels both nostalgic and surprising. This cake has that magic.

Key Benefits

• Moist and tender texture: Thanks to the crushed pineapple and freshly grated carrots, every bite is soft, flavorful, and perfectly balanced.

• Tropical flair: Coconut and pineapple give this cake a twist that sets it apart from traditional versions.

• One-bowl simplicity: No stand mixer needed. This recipe is straightforward enough for beginner bakers but delicious enough for experienced hands to appreciate.

• Crowd-pleaser: It’s the kind of cake people ask for again and again, especially when you top it with that creamy frosting.

Suitable For

This cake is a natural fit for spring and summer gatherings, but honestly, it’s welcome all year round. Here are just a few perfect moments to serve it:

• Easter and Mother’s Day brunches

• Birthday parties and backyard BBQs

• Holiday dessert tables

• Sunday dinner with the family

It’s also a great option for those who want a dessert that feels indulgent but still includes wholesome ingredients like carrots, fruit, and nuts.

Ingredients for Hawaiian Carrot Pineapple Cake

This recipe uses simple ingredients, but don’t let that fool you. The way they come together is pure magic.

Core Ingredients

Here’s what you’ll need to make the cake itself:

• All-purpose flour (2 cups): The foundation for structure.

• Baking soda (2 teaspoons): Gives the cake lift and lightness.

• Salt (½ teaspoon): Balances out the sweetness.

• Cinnamon (2 teaspoons) + Nutmeg (¼ teaspoon, optional): Adds warmth and spice.

• Eggs (3 large): Binds everything together and adds richness.

• Vegetable oil (1 cup): Keeps the cake moist and tender.

• Vanilla extract (2 teaspoons): Enhances all the other flavors.

• Granulated sugar (2 cups): Sweetens the cake.

• Grated carrots (2 cups): Freshly grated is best for texture and moisture.

• Crushed pineapple, drained (1 cup): Adds natural sweetness and juicy flavor.

• Shredded sweetened coconut (1 cup): Gives it that tropical flair.

• Chopped walnuts or pecans (1 cup, optional): Adds crunch and nuttiness.

Substitutions and Tips

One of the great things about this cake is how flexible it is. Here are a few smart swaps and tips to keep in mind:

• No nuts? No problem. Leave them out or replace them with raisins or chopped dried pineapple.

• Watching sugar? Try substituting some or all of the granulated sugar with coconut sugar or light brown sugar for a deeper, more caramel-like flavor.

• Gluten-free baking? Use a 1:1 gluten-free flour blend and check that your baking soda is gluten-free too.

• Want less oil? You can replace half the oil with applesauce or mashed banana for a slightly lighter version.

Just be sure not to overmix your batter once the wet and dry ingredients are combined. That’s key to keeping the cake tender.

Best Pineapple for Hawaiian Carrot Pineapple Cake

Pineapple isn’t just a flavor booster here—it’s part of what gives the cake its moisture and tropical personality.

The best option? Canned crushed pineapple in juice, not syrup. Drain it just enough so it’s not soggy but still retains a bit of juice for that moist texture. You don’t need it bone-dry—some liquid helps keep the crumb tender.

If you prefer to go fresh, that’s absolutely fine. Just chop the pineapple finely and give it a gentle press in a mesh strainer to remove excess juice. Avoid large chunks—they can make the cake too wet and uneven in texture.

Kitchen Tools You’ll Need

You don’t need a bunch of gadgets or a fancy kitchen to pull off this recipe. Just a few basics will get you from prep to plate.

Must-Have Tools

• 9×13-inch baking dish: A simple rectangular pan works perfectly here.

• Mixing bowls: One for wet, one for dry.

• Grater: Use a box grater or food processor to freshly grate your carrots—it makes a big difference in moisture and texture.

• Rubber spatula or wooden spoon: Great for mixing without overworking the batter.

• Toothpick or cake tester: Essential for checking doneness.

Nice-to-Have Tools

• Electric mixer (for frosting): While the cake batter doesn’t need one, an electric mixer makes the frosting silky smooth.

• Parchment paper: Optional, but helps lift the cake cleanly from the pan if you want to remove it before serving.

• Offset spatula: Handy for spreading the frosting evenly.

How to Make Hawaiian Carrot Pineapple Cake

Alright, you’ve got your ingredients prepped and your tools ready—now it’s time to bring everything together. Don’t worry, this isn’t one of those complicated recipes that requires a dozen steps or leaves you with a mountain of dirty dishes. We’re keeping things simple, approachable, and absolutely delicious.

Let’s get baking.

Step 1: Prep Your Oven and Pan

First things first—set your oven to 350°F (175°C). While it’s preheating, go ahead and grease and flour a 9×13-inch baking dish. You can also use cooking spray with flour if that’s easier. This step helps the cake release easily after baking, especially if you want to serve neat squares.

Tip: If you’re planning to remove the cake from the pan before frosting, consider lining the bottom with parchment paper for a clean lift.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together:

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• ½ teaspoon salt

• 2 teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg (optional, but lovely for added warmth)

Give it a good stir until everything is evenly combined. This helps ensure the leavening agents are well distributed throughout the batter.

Step 3: Mix the Wet Ingredients

In a large bowl, beat together:

• 3 large eggs

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

• 2 cups granulated sugar

Mix until smooth. You don’t need a mixer for this—just a whisk or sturdy spoon will do the trick. The goal is to fully combine the sugar and oil so you get a silky, uniform base.

Step 4: Combine It All

Now for the fun part. To your wet mixture, stir in:

• 2 cups grated carrots

• 1 cup crushed pineapple (drained)

• 1 cup sweetened shredded coconut

• 1 cup chopped walnuts or pecans (optional)

Fold everything together gently but thoroughly. Once it’s well mixed, slowly add the dry ingredients, about a third at a time. Stir until just combined—don’t overmix or the cake can turn dense.

The batter will look thick and chunky, and that’s exactly what you want. You’ll be amazed at how beautifully it bakes up.

Step 5: Bake

Pour the batter into your prepared pan and spread it out evenly with a spatula.

Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown and gently pulling away from the sides.

Let the cake cool completely in the pan on a wire rack. This is important—if you frost it while it’s warm, the cream cheese frosting will melt right off.

Step 6: Make the Cream Cheese Frosting

While the cake cools, let’s get the frosting ready. In a large bowl, beat together:

• 8 oz cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 1 teaspoon vanilla extract

Once smooth, gradually add 3 to 4 cups powdered sugar, beating until the frosting is fluffy and spreadable. Start with 3 cups and add more if you want a thicker texture.

Tip: If your frosting is too soft, chill it in the fridge for 10–15 minutes before spreading.

Step 7: Frost and Garnish

Once the cake is completely cool, spread the frosting evenly over the top. Use a spatula or butter knife to swirl it to the edges.

For a finishing touch, sprinkle with extra chopped nuts or shredded coconut. This not only looks beautiful, but adds texture and extra flavor.

Tips for Success

Even the simplest recipes benefit from a few smart tips. Here’s how to make sure your cake turns out perfect every time:

• Use freshly grated carrots: Pre-shredded carrots tend to be dry and don’t melt into the cake the same way.

• Drain your pineapple well: Too much juice can make the cake soggy. A fine mesh strainer works great.

• Let it cool completely: Rushing this step will ruin your frosting, and that’s half the fun.

• Don’t skip the coconut: Unless you absolutely have to—it’s one of the ingredients that makes this cake uniquely tropical.

How to Store Hawaiian Carrot Pineapple Cake

This cake stores beautifully, which makes it a great make-ahead option for parties or holiday meals.

At Room Temperature

If you’re serving it the same day, you can leave it covered on the counter for up to 24 hours. Just make sure it’s in a cool spot, especially if your kitchen gets warm.

In the Refrigerator

For longer storage, cover the cake with plastic wrap or store it in an airtight container in the fridge. It will stay fresh for up to 5 days. Bring slices to room temperature before serving if you want the frosting soft and creamy.

Freezing Tips

Want to save some for later? You can absolutely freeze this cake—either frosted or unfrosted.

• To freeze unfrosted, wrap the cooled cake tightly in plastic wrap and foil.

• To freeze frosted cake, slice it into portions, then wrap each slice individually.

It will keep well in the freezer for up to 2 months. Thaw overnight in the fridge, and enjoy whenever the craving hits.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes! Just be sure to chop it finely and drain it well. You want juicy, not soggy.

Can I make this gluten-free?

Definitely. Use a 1:1 gluten-free flour blend and double-check your baking soda. It may bake a little flatter, but it’ll still taste fantastic.

Will this work as cupcakes?

It sure will. Just scoop the batter into lined muffin tins and bake for 18 to 22 minutes, or until a toothpick comes out clean. Perfect for parties or lunchbox treats.

Can I make it ahead of time?

Absolutely. In fact, this cake gets even better after resting overnight. The flavors settle in and the texture becomes even more moist.

Related Recipes

If you loved this Hawaiian Carrot Pineapple Cake, you might enjoy these tropical and fruity favorites:

• Pineapple Upside Down Cupcakes – A mini version of the classic tropical cake.

• Coconut Cupcakes – Light, fluffy, and full of coconut flavor.

• Brown Sugar Grilled Pineapple – A smoky-sweet pineapple dessert that pairs perfectly with creamy sweets.

• Lemon Raspberry Cupcakes – A bright, fruity treat that’s perfect for spring and summer.

• Oatmeal Cake – Another moist, old-fashioned cake perfect for cozy gatherings

Conclusion

Hawaiian Carrot Pineapple Cake is more than just dessert—it’s a slice of sunshine, wrapped in cozy spices and topped with creamy sweetness. Whether you’re baking for a celebration or just treating yourself, this recipe is guaranteed to impress. It’s easy, it’s beautiful, and it brings a little tropical joy to your kitchen.

Make it once, and you’ll find yourself reaching for this recipe again and again. And if you do? I hope you share it with someone you love.

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