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Slice of Hawaiian Carrot Pineapple Cake on a plate, showing moist interior layers with carrots, pineapple, and coconut, topped with thick cream cheese frosting.

Hawaiian Carrot Pineapple Cake

This tropical twist on classic carrot cake is bursting with juicy pineapple, shredded coconut, and crunchy walnuts — all topped with creamy cream cheese frosting. Moist, rich, and irresistible!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Tropical
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour sifted
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3 eggs lightly beaten
  • 3/4 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 cups grated carrots freshly grated
  • 1 cup crushed pineapple drained
  • 1/2 cup shredded coconut sweetened or unsweetened
  • 1/2 cup chopped walnuts or pecans optional
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Hand Mixer
  • 9x13 inch Baking Pan
  • Cooling Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
  2. In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk together eggs, oil, and sugar until smooth. Stir in grated carrots, crushed pineapple, coconut, and nuts.
  4. Add the dry ingredients to the wet mixture and stir until just combined.
  5. Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool completely before frosting.
  7. For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
  8. Spread frosting evenly over cooled cake and sprinkle with extra coconut or nuts if desired.

Notes

Store cake in the refrigerator for up to 5 days. For a layered version, divide batter into two 9-inch round pans and adjust baking time to 30–35 minutes.