Hawaiian Carrot Pineapple Cake Recipe

This Hawaiian Carrot Pineapple Cake Recipe is truly sunshine in a dessert! Forget everything you thought you knew about classic carrot cake, because this version whisks you straight to the beach. It’s got all the warm, cozy spice you crave, but then we load it up with sweet, juicy crushed pineapple and tender shredded coconut. The result? A perfectly moist, tender, and flavor-packed cake crowned with the silkiest cream cheese frosting. Trust me, every single bite is a little taste of paradise, making it an absolute must-bake for potlucks, holidays, or just a Tuesday afternoon when you need a little tropical pick-me-up!

Why You’ll Love This Recipe

• It’s Unbelievably Moist: Thanks to the vegetable oil, brown sugar, and that crushed pineapple, this cake stays soft and ridiculously tender for days. No dry cake allowed here!
• A Tropical Getaway in a Bite: The combination of cinnamon and nutmeg with coconut and pineapple creates a flavor profile that is both comforting and completely refreshing. It’s a vacation for your taste buds!
• The Best Cream Cheese Frosting Ever: The frosting is simple to make but we’re sneaking in a little extra crushed pineapple to give it an amazing, subtle tang and a beautiful texture. It’s the perfect creamy blanket for this flavorful cake.
• Easier Than You Think: This is a super simple stir-and-pour batter. If you can mix things in a bowl, you can make this cake. It’s totally beginner-friendly!

Ingredients

To whip up this truly luscious tropical carrot cake, you’ll need just a few simple pantry staples and a handful of tropical additions. All you really need is about 20 minutes of prep time to get this beauty into the oven!

For the Cake

• All-Purpose Flour, Baking Soda, and Baking Powder: The ultimate dream team that gives the cake its perfect structure and airy lift.
• Salt, Ground Cinnamon, and Ground Nutmeg: This is where the magic happens! Salt balances the sweetness, while the cinnamon and nutmeg bring that essential, warm, cozy, classic carrot cake spice. Don’t skip these—they are the soul of the cake!
• Large Eggs and Vegetable Oil: These key wet ingredients are what keep the cake rich and incredibly moist. They help create that tender crumb we all crave.
• Brown Sugar and Granulated Sugar: Using both sugars provides depth of flavor (the molasses in the brown sugar is key!) and ensures the cake is perfectly sweet and caramelized.
• Vanilla Extract: Enhances all the other flavors, giving the cake a richer, more complex taste.
• Finely Grated Carrots: The star! They add moisture, natural sweetness, and a lovely texture without tasting overly “vegetable-like.”
• Crushed Pineapple (drained): The secret to the Hawaiian twist. The acidity and moisture from the pineapple make this cake wonderfully tender and bright. Make sure to drain it well to avoid a soggy batter!
• Shredded Coconut: For that authentic tropical flavor and a lovely, delicate chew.
• Chopped Walnuts or Pecans (optional): These give a satisfying crunch and nutty warmth, but feel free to leave them out if you prefer a nut-free cake!

For the Cream Cheese Frosting

• Cream Cheese and Unsalted Butter (softened): The foundation of any great cream cheese frosting. Make sure they are truly softened to room temperature for the smoothest, fluffiest results—no lumps here!
• Powdered Sugar (Confectioners’ Sugar): Gives the frosting its dreamy, smooth, and sweet structure.
• Vanilla Extract: Just a dash to enhance the creamy, sweet flavor.
• Crushed Pineapple (for flavor and garnish): The secret weapon! A couple of tablespoons stirred in takes the flavor over the top and adds a great subtle texture.

P.S. The exact measurements for all of these wonderful ingredients, along with the detailed instructions, will be right under the article in the recipe card!

How to Make the Hawaiian Carrot Pineapple Cake

Step 1: Prep Your Pans and Dry Ingredients

Preheat your oven to 350°F (175°C). Grease and line your cake pans (either two 8-inch rounds or one 9×13-inch sheet) with parchment paper. This is a non-negotiable step to prevent sticking! In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until they are perfectly combined.

Step 2: Combine the Wet Ingredients

In a separate, large bowl, use a whisk to combine the eggs, vegetable oil, both brown and granulated sugar, and vanilla extract. Whisk until the mixture is smooth, creamy, and well-emulsified.

Step 3: Fold in the Tropical Goodies

Now for the fun part! Gently fold the grated carrots, well-drained crushed pineapple, shredded coconut, and any optional nuts into the wet mixture. Don’t overmix here—just stir until they are evenly distributed.

Step 4: Mix the Batter

Gradually add the dry ingredients mixture to the wet mixture. Stir gently until just combined. You want to stop mixing the moment you no longer see streaks of dry flour. Overmixing is the enemy of a moist cake!

Step 5: Bake and Cool

Pour the batter evenly into your prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. They must be totally cool before frosting!

Step 6: Make and Apply the Frosting

While the cake cools, make your frosting! Beat the softened cream cheese and butter together until they are smooth and creamy. Add the powdered sugar and vanilla, and beat until the frosting is fluffy. Finally, stir in the two tablespoons of crushed pineapple. Spread that heavenly frosting generously over your cooled cake layers or sheet cake, and garnish with a light sprinkle of crushed pineapple and coconut.

Pro Tips for Making the Recipe

• Don’t Skimp on Draining the Pineapple: This is critical! Excess liquid will make your cake dense and possibly gummy. Press the crushed pineapple gently in a sieve or use paper towels to remove as much juice as possible before adding it to the batter.
• Grate Your Own Carrots: While pre-shredded carrots from the store are convenient, they are often thicker and drier. Finely grate your own carrots at home for the best texture and moisture in the cake.
• Make Sure Ingredients are Room Temp: For the frosting, especially, your cream cheese and butter must be truly softened! This is the secret to getting a smooth, lump-free, and perfectly whipped frosting. Take them out at least an hour before you start.
• Mix Just Until Combined: When adding the flour, mix only until the last bit of flour disappears. Overmixing develops the gluten and can lead to a tough cake—we want tender and moist!

How to Serve

This Hawaiian Carrot Pineapple Cake is so rich and flavorful, it doesn’t need much to shine, but here are a few fun ways to serve it up!

• The Classic Way: Serve a generous slice with a fresh cup of coffee or an iced latte for the perfect afternoon treat.
• A Tropical Scoop: Serve a slice slightly warmed with a scoop of vanilla bean ice cream or, if you’re feeling extra adventurous, a scoop of coconut sorbet.
• Garnish it Up: For a stunning presentation, dust the top with toasted coconut flakes, a few extra chopped pecans or walnuts, or even thin slices of dried pineapple.

Make Ahead and Storage

Storing Leftovers

Any leftover cake should be stored in an airtight container in the refrigerator for up to 5 days, due to the cream cheese frosting.

Freezing

You can freeze this cake! You have two options:

1. Freeze Unfrosted: Wrap the completely cooled cake layers tightly in plastic wrap, then a layer of aluminum foil, and place them in the freezer for up to 3 months. Thaw overnight in the refrigerator.
2. Freeze Frosted: Place the fully frosted cake (or slices) in the freezer for about an hour until the frosting is firm. Then wrap it tightly in plastic wrap and foil. Thaw in the refrigerator.

Reheating

This cake is best enjoyed at room temperature. If you store it in the fridge, let a slice sit out on the counter for about 20–30 minutes before serving to let the flavors and moisture soften up beautifully.

FAQs

Is it necessary to drain the crushed pineapple, or can I just use it straight from the can?

Absolutely, yes, draining the crushed pineapple is a critical step! Canned crushed pineapple comes packed in a lot of juice. If you don’t drain it, that extra liquid will throw off the delicate balance of the batter’s moisture, resulting in a cake that is dense, heavy, and potentially gummy. To get that perfectly light and moist crumb, you need to use a sieve or colander and press out as much excess liquid as you can. You want the pineapple flavor, not the extra water!

Can I use fresh pineapple instead of canned crushed pineapple?

While fresh pineapple is delicious, for this specific recipe, canned crushed pineapple is actually preferred. Canned pineapple has a softer texture and releases more moisture during baking, which helps keep the cake incredibly moist. If you do opt for fresh, make sure you finely dice it to mimic the size of crushed pineapple, and you may need to add a splash of the reserved pineapple juice back into the batter if it seems too dry after mixing.

How can I make this cake into cupcakes?

This recipe translates beautifully into cupcakes! Line a muffin tin with liners and fill each cup about two-thirds of the way full. You will need to adjust the baking time significantly, likely down to about 20–25 minutes. Start checking around the 20-minute mark with a toothpick—it should come out clean when they are ready. You should get approximately 24 standard-sized cupcakes from this batter.

Can I make this cake without nuts or coconut for an allergy-friendly version?

You certainly can! If you need to make the cake nut-free, simply omit the walnuts or pecans entirely—the flavor will still be amazing with the pineapple and coconut. If you need to make it coconut-free, you can replace the shredded coconut with an equal amount of finely diced dried apricots or golden raisins to maintain a similar chewy texture, or just leave it out altogether. The cake will still be a wonderfully moist and flavorful carrot-pineapple cake!